Vegan Chocolate Blood Orange Cake Recipe (2024)

FAQs

Why is my vegan cake not fluffy? ›

CAKE NOT RISING

This can be caused by a few things already mentioned such as using the wrong egg replacer or over mixing. I always recommend using fresh raising agents. Generally, baking soda and baking powder only stay active for 3 months after opening.

Too Much Flour:

Too much flour in the batter can also cause a crumbly cake. Flour is what gives the cake its structure, but too much of it can make the cake dry and crumbly. To avoid this, make sure to measure the flour accurately and add less if necessary.

Why did my cake come out gummy? This can happen for a few reasons, but the biggest reason is that your ingredients weren't room temperature. If your ingredients, even vegan ingredients, aren't all room temperature (i.e. some are cool, some are warm, some are hot), the cake will come out gummy.

You added extra flour

If you add too much liquid to your cake batter, it may seem like a good idea to thicken it up again by adding extra flour. Usually, this will only make the problem worse and you'll end up with a gummy, dense vegan cake.

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.

Cakes and pastries are fluffy and light in nature due to the presence of baking soda in it. When baking soda is combined with both an acidic ingredient and a liquid, it becomes activated. Upon activation, Carbon dioxide is produced, which allows baked products to rise and become light and fluffy.

The reason that you'll see apple cider vinegar or vinegar in a lot of vegan baked goods is because it helps with the leavening. It's an acid and it helps the cakes to rise.

Vegan Cake Troubleshooting

Reduce sugar content. Increase baking powder and baking soda. Usually caused by batter being too thin or lack of leavening power.

One of the most common misfortunes among bakers is that they are using too much baking soda or baking powder. Know that too much baking soda or baking powder in cakes will not just lead to a metallic and bitter taste, but it can also make a big mess in the oven as it will rise beyond expectations.

The batter contains too much raising agent. Too much baking powder will cause a cake to rise too quickly and too much, making it crack or spill over the sides of the tin. Reducing the amount of raising agent or using a combination of plain and self-raising flours will help produce a more even surface.

Can vegan cake go bad? ›

Storing Unfrosted and Uncut Vegan Cakes

If you have made your sponge with vegan butter it will keep in a good tasting condition for about five days. We recommend only keeping it like this for three to be on the safe side. If you have used oil in your baking this will add about two days to the shelf life.

Vegan cakes maintain the flavor and texture of regular cakes; this makes them an excellent alternative to anyone who would usually be inclined to eat unhealthy desserts.

Many people think making cakes vegan is difficult, but in many cases, it's actually super easy and ends up with a delicious cake just the same. In fact, one of my favourite recipes (avocado brownies) is vegan and makes the smoothest brownies I've ever found!

Why my eggless cake is not coming out fluffy with every combination I try? - Quora. There could be various reasons, like you are not properly sifting the dry ingredients, or mixing the dry and wet ingredients too thoroughly. Or maybe the egg substitute is being too heavy.

In vegan cakes, the absence of the egg makes it so that it's all about taking advantage of gluten formation to build structure. This means that when you take the egg out of a cake recipe, you're going to be taking out the primary structure builder, which means that the cake is going to fall flat.

If your oven is too cold, you'll see that your cake will not rise enough. If the oven is too hot, your cake will rise too fast and collapse when you bake it. Check the baking time in your recipe – it usually depends on the size of the cake.

If you end up with a flat cake, there are a few possible causes. Overbeating the flour will overwork its gluten, so fold in dry ingredients with a light hand. Remember to add the raising agent – self-raising flour already contains this, but if you use any other flour you need to mix in baking powder.