Vegan Cake

"Dear chefs everywhere, it would be our greatest honor to offer you this wonderful recipe for a vegan cake! We are confident that you will be left bedazzled by the result and that you will fall in love with the taste!"
Preparation30 min.
Cooking40 min.
Тotal70 min.
Servings10-12 pieces
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  • for the layers
  • flour - 1 1/2 cups, whole wheat
  • cocoa - 1/2 cup + 1 tablespoon carob
  • baking powder - 1 packet
  • brown sugar - 1 cup
  • himalayan salt - 1 pinch
  • sunflower oil - 2 - 3 tablespoons, unrefined, or use olive oil
  • milk - 1/2 cup soya or almond milk, (can use water, too)
  • vanilla
  • essence - 1 rum
  • for the cream
  • bananas - 2
  • soya milk
  • brown sugar - 3 tablespoons of powdered
  • vanilla - 1 packet, powdered
  • cocoa - 4 - 5 tbsp or carob
  • coconut oil - 3 tbsp melted
  • bananas - for in between the layers, if you like

How to cook

Mix all the dry ingredients for the layers and to them add the sunflower oil, almond / soya milk, rum flavoring. Mix everything until homogeneous with a mixer. Pour the prepared cake mixture into a greased cake form. Bake in a preheated 428°F (220 °C) oven for 20 minutes.

After the 20 min. are up, lower the heat to 356°F (180 °C) and bake for another 10-20 minutes.

While the cake layer is baking, prepare the cream by pureeing the bananas and then add the brown sugar to them, as well as the vanilla, cocoa, coconut oil and a little soya milk, enough to get a creamy consistency.

Then cool the baked layer well and cut it carefully into 3 separate layers using thread.

In an suitable tray, stick the layers together with cream and put banana pieces in between them as desired. On top, coat the entire cake with plenty of cream and decorate with coconut shavings or nuts as desired.

Leave the vegan cake to sit for several hours before serving it.


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