For Vegan Month of Food 2014 I am adapting recipes from the first book I ever learnt to bake from: Chocolat: Fondre de Plaisir by Camille and Nathalie Le Foll. Join me as I veganise 20 recipes from this book – it’s going to be a month of total chocolate decadence!
The annoying thing about adapting non-vegan cake recipes is replacing the eggs.
Most people, when they come to vegan baking (and I include myself in this group) tend to think eggs are just used for binding. Wrong. Binding is actually a very small problem and easily dealt with. It’s volume and liquid-to-solid ratio that is the issue. The original recipe for this cake aux épices calls for 4 eggs but no milk, water or even oil. The eggs clearly serve the purpose of adding liquid, binding the ingredients together and ensuring the cake rises properly to be moist yet light and thick enough.
This is where the vegan baker has to get creative. I’ve added oat milk and soya yogurt to the batter to make it properly runny as well as 2 ‘flax eggs’ (2 tbsp group flaxseed + 6 tbsp water, mixed in a bowl and left to gel). I’ve also had to add more flour just to obtain enough batter to fill my cake tin.
The result: a moist, delicately spiced, not too choccolatey but totally moreish cake. Cut it up into small squares and serve it up on a nice platter at a party – I promise you they’ll be gobbled up in the blink of eye. Maybe best to make a double batch…
Chocolate Spice Cake
225g (1 + 1/2 cups) plain flour
1 tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground nutmeg
80g (1/2 cup) raw cane sugar (brown sugar)
100g (3.5oz) dark chocolate, roughly chopped
125g (1/2 cup) vegan butter + extra for greasing
75ml (1/3 cup) maple syrup
125ml (1/2 cup) oat or soya milk
125ml (1/2 cup) soya yogurt
2 tbsp ground flaxseed + 6 tbsp water
1. Pre-heat the oven to 160ºC (320ºF). Grease a 20 x 29 cm (8 x 11 inch) cake tin.
2. Mix the ground flaxseed and water in a small bowl to create flax ‘eggs’. Set aside; after a few minutes the mixture will gel together.
3. Sift the dry ingredients into a large mixing bowl.
4. Place a heat-proof bowl over a pan of hot water. Add the sugar, chocolate, vegan butter, maple syrup and oat milk to it. Stir to combine the ingredients as they melt.
5. Pour the chocolate mixture into the dry ingredients, as well the soya yogurt and flax ‘eggs’. Mix until just combined.
6. Pour the batter into the greased cake tin, then smooth out the top with a spatula. Bake for about 40 minutes, or until the sides of the cake begin to come away from the tin and a skewer comes out of the middle clean.
7. Cool on a wire rack before flipping onto a tray and cutting up into 20 pieces.
Any tips to replace eggs in cake recipes? Write them down in the comments below 🙂
Have you seen my other vegan chocolate recipes for Vegan MoFo 2014? Click here to catch up and don’t forget to subscribe via email (link in the sidebar) so you don’t miss another one. You can also follow me on Instagram, Twitter, Facebook, Pinterest and Tumblr! You can also follow my blog through Bloglovin‘.