How to make vegan cake with no cake batter

I used to think vegan cake was just a way to have cake.

But the time I spent eating vegan cake, I realized I had to be vegan.

It wasn’t about going vegan, but I learned to love vegan cake.

It was a recipe that I could make, one I could customize to suit my taste.

In this post, I’m sharing my recipe for vegan cake batter.

I hope you enjoy it as much as I did.

I don’t want you to miss out.

I made this vegan cake recipe to share with you.

It’s one of my favorite vegan cake recipes.

So, I hope it helps you.

The recipe for this cake has a simple, simple, cake-like consistency.

There are a few steps to it, and I don,t want to bore you with them.

So let’s go over them.


Put the cake batter in a bowl.


Mix the milk, cocoa, butter, vanilla extract, and salt together.


Put in the freezer for 15 minutes.


When the cake is done, remove the cake from the freezer and pour it into a mixing bowl.


Beat the eggs and oil for about 5 minutes until the mixture comes together.


Add the flour and baking powder.


Add in the milk and beat until the dough comes together, about 1 minute.


Add salt, and mix with a rubber spatula.


When it comes together nicely, shape it into the shape you want.


Wrap it up in plastic and freeze it for at least 2 hours.

You can thaw it in the fridge for about 1 hour before eating.


Eat the cake as soon as you can.

You’ll love it.

This is one of the best vegan cake I’ve made yet.

And I’ve got a couple more recipes for you to try!

Recipe Notes You can use any dairy-free flour you like, but my favorite is whole wheat.

This recipe makes 2 1/2 cups of batter.

This makes enough for 6 vegan cakes.

If you want to make it vegan, use 3 1/4 cups of flour.

1 tablespoon vegan oil makes a good substitute for margarine.

2 tablespoons vegan margarine makes a nice substitute for coconut oil.

3 tablespoons coconut oil is a great substitute for palm oil.

4 tablespoons vegetable oil is good for buttercream.

If using vegetable oil, use a tablespoon or two.

If making vegan cake to give to guests, use half of the butter and half of coconut oil, and the remaining half for frosting.

If giving vegan cake for your family, you can omit the butter, but it will still be vegan cake!

Nutrition Facts Vegan cake with coconut oil and vegan margarines recipe with 1 cup vegan cake flour Amount Per Serving (1 cup) Calories 395 Calories from Fat 162 % Daily Value* Total Fat 15g 28% Saturated Fat 8g 55% Cholesterol 85mg 22% Sodium 1750mg 37% Potassium 463mg 13% Total Carbohydrates 27g 11% Dietary Fiber 1g 4% Sugars 4g Protein 20g 45% Vitamin A 5.9% Vitamin C 3.7% Calcium 6.6% Iron 10.4% * Percent Daily Values are based on a 2000 calorie diet.