Vegan Cake

I will never forget how, about 4 years ago, I made this cake for an impromptu birthday celebration, with half the family around the house, a few kids bustling about, and a complete lack of butter or eggs in the fridge. Of course, I whipped it up with what I had on hand – I couldn’t even find real whipped cream, so I used a vegetable one from the corner store (and nobody complained). The first batch, I burnt the frosting; I don’t even remember what I was doing in the meantime, but the chocolate stuck to the pot, and I spent five minutes cleaning up afterward. But what I love about this recipe is that it saves you from any trouble, and no one screams, “Where’s the buttercream? Why isn’t the meringue white?” Plus, it’s vegan, especially handy when friends come over with all sorts of dietary restrictions, and I need to whip something up quickly.

It’s stress-free to make. Seriously, if you have apples and carrots, the rest can be found at home. And it doesn’t turn out dry or taste like cardboard, as has happened with other eggless cakes. I think it’s one of the few recipes where if you reach for a second slice, you don’t feel guilty.

Time – it takes me about an hour and a bit, including baking, not counting the cooling time for the layers (because patience is key; otherwise, you’ll melt the whipped cream, and then you’ll have to clean up again). Portions – a standard oven tray will yield around 20-24 pieces, unless you’re serving giant slices, but there won’t be any left for the next day given how quickly it disappears. Difficulty – it’s in the middle range, neither child’s play nor overly complicated. It involves some manual work, grating, mixing, and rolling out layers, but it’s not overwhelming.

I keep coming back to this recipe, especially when I need to make something quick, reliable, and that doesn’t involve running around the store looking for rare ingredients. I’ve noticed it works perfectly for holidays when you don’t want to stand in line for eggs or butter, but still want the house to smell like something baked. Plus, the apples and carrots keep the layers moist, the chocolate on top ties everything together, and that vegetable whipped cream, despite my initial prejudices, works really well in this combination. I think I’ve made it most often when unexpected guests show up – but I won’t deny, it can also be assembled when you just feel like something sweet for the family, no special occasion needed.

Ingredients – I’ll list them clearly here so I don’t lose them in the stories, along with their roles, because otherwise, you know how it goes, you forget the salt or add too much cocoa:

- 2 large carrots – they bring natural sweetness and a bit of texture, so the cake doesn’t turn out dry
- 2 apples (regular apples, not too juicy, not too mealy) – they add moisture and flavor, and seem to keep the layers soft for several days
- 200 g sugar – I’ve tried with less, but it didn’t taste right; the cake needs it to balance the fruit
- 100 ml oil – sunflower works too, so it doesn’t have a strong flavor, for moisture and to keep the layers from drying out
- 150 ml juice from canned fruit (ideally peach, but you can also try pear or pineapple; I used what I had) – this binds everything and helps with the final texture, making the layers even lighter
- 450 g flour – the recipe works with white flour, but you can try half whole wheat (I’ll explain below)
- 1 packet baking powder (about 10 g) – without it, the layers won’t rise and will lack airiness
- 5 tablespoons cocoa powder (not Nesquik, but real, bitter cocoa) – for flavor and a chocolatey color
- a pinch of salt – I always add it to cakes; it enhances the cocoa flavor
- a vial of rum essence (vanilla works too if you don’t want the rum flavor)
- 3 tablespoons ground walnuts – for the layer between the cakes, adds flavor and crunch; I find it essential

For decoration and filling:
- 400 g vegetable whipped cream (whip it well so it doesn’t run and doesn’t curdle, plus it’s vegan)
- 50 g chopped walnuts – sprinkled between layers and on top for texture
- 200 g cooking chocolate (not luxury cooking chocolate, as it doesn’t melt as well)
- 50 ml liquid vegetable whipped cream – I add this to the chocolate to make the frosting softer, so it doesn’t crack when cutting

And if you want to soak it, you’ll need a bit of syrup: 2-3 tablespoons of caramelized sugar with water (or just canned fruit juice if you don’t feel like making caramel).

1. Peel the apples and carrots and grate them finely. They should be fresh, not sad vegetables forgotten in the pantry, as they won’t provide the same flavor (I know from experience; the first time I used an old carrot and it didn’t even show up in the taste).
2. In a large bowl, combine the sugar and oil and mix for about 2-3 minutes until it looks like a smooth paste. You don’t have to be obsessive, but make sure there are no unmelted sugar granules, or it will be noticeable in the cake.
3. Pour the canned fruit juice over the oil and sugar – and continue mixing with a mixer or whisk. Don’t add it all at once, so you don’t splash the kitchen walls; mix gently.
4. Add the grated apples and carrots, the pinch of salt, and give it another quick mix to distribute everything. No need to overdo it; just make sure there are no lumps.
5. In a separate bowl, combine the flour, cocoa, and baking powder. Mix well with a fork to avoid lumps of cocoa here and there (I’ve had that happen before; I cut a slice and found pockets of bitter cocoa).
6. Gradually incorporate the flour mixture into the wet ingredients. Add it in 3-4 batches and mix with a spoon, not with a mixer, to avoid over-beating the batter. Make sure there’s no dry flour left, but don’t over-mix, or it will turn into a lump.
7. Divide the batter into two equal parts. Pour them into a large tray lined with parchment paper or greased and floured, and bake each layer for about 20-25 minutes at 180 degrees (preheated for 10 minutes). Don’t keep opening the oven door; my first layer sank when I checked it at 15 minutes.
8. How do you know they’re done? The layers will pull away from the edges of the tray, and if you stick a toothpick in the center, it should come out clean. Transfer them to a cooling rack or a wooden board, and let them cool completely. If you put the whipped cream on warm layers, everything will slide off, I’m not joking.
9. While the layers cool, whip the vegetable cream at high speed for 3-5 minutes until it’s firm and holds its shape on the whisk. Make sure it’s cold from the fridge; otherwise, it won’t whip up.
10. For the frosting, melt the broken chocolate pieces in a double boiler or microwave (carefully, so it doesn’t burn), then quickly mix in 50 ml of liquid cream and stir well to achieve a glossy finish.
11. For soaking, if I feel like it, I make a quick syrup: caramelize 2-3 tablespoons of sugar, extinguish with 100 ml of water, let it cool and add the rum essence. If I don’t feel like it, I simply use canned fruit syrup or water with essence.
12. Assembly: place the first layer on a platter, soak it (without drowning it), spread half of the whipped cream, and sprinkle half of the ground walnuts. Add the second layer, soak it too, top with the remaining whipped cream, sprinkle with walnuts, then pour the warm frosting over it and let it spread naturally; I don’t smooth it out with a spoon, as it will ruin the shine.
13. If you want a bakery-style look, cut the cake visually or make light cuts on the frosting, then use a piping bag with the remaining whipped cream to create little flowers on each square – mine doesn’t always turn out equally artistic, but what matters is that the whipped cream is whipped well. Toss a few walnut pieces on top for decoration, and you’re done.

Tips, variations, and serving ideas

Common-sense tips:
- Don’t rush the baking – if you bake the layers at too high a temperature, they may seem baked on the outside but remain wet in the middle and sink after you take them out. Ideally, use moderate heat, 180 degrees, without a fan, as that will dry them out.
- Don’t cut the cake while it’s warm. Even if it smells amazing, let it cool for at least 2 hours; otherwise, the whipped cream will slide off.
- The walnuts between the layers aren’t just for decoration – they add flavor. I once tried it without and found it felt “empty” inside.
- Cocoa: don’t use instant cocoa; it will be too sweet and lack authentic flavor.
- For whipped cream, if you can’t find vegetable cream, you can quickly make a plant-based milk cream with cornstarch, but it will be less fluffy.

Substitutions and adaptations:
- Gluten-free: you can try rice flour with a bit of starch or a special gluten-free cake mix – the layers won’t be as fluffy, but they won’t fall apart when cutting if you don’t overdo it with the liquid.
- For a sugar-free version: I’ve also made it with stevia sweetener (granules), but with half the amount; otherwise, it becomes too bitter.
- Fruits: pears can replace apples, or even baby carrots (if that’s what you have). The canned fruit juice can also be pineapple, but it shouldn’t be too sour.
- The whipped cream can be replaced with whipped coconut cream (the solid part from cold coconut milk, whipped with a mixer and a bit of vanilla) – if needed, for those who don’t want anything processed.

Variations:
- The batter can also be made in a round pan if you want a cake. Just cut it in half once it’s cooled, don’t bake two layers.
- For an intense flavor, you can add a bit of grated orange zest to the cream.
- For small children, skip the rum essence or just use vanilla.
- The chocolate on top can also be combined with a bit of tart jam (currants, raspberries) to balance the sweetness of the cake.

Serving ideas:
- The cake pairs wonderfully with strong coffee or black tea, but also with the fruit compote from which you used the juice. It’s quite filling, so don’t serve it at the end of a heavy meal. It works well as a snack or on a holiday platter.
- If there are leftovers the next day (rarely), you can cut it into cubes and pack it for lunch or a picnic; it won’t spoil and the cream won’t run.

Frequently asked questions

Can the cake be frozen?
Yes, but ideally, freeze it without the whipped cream and frosting on top, just the layers and the filling in the middle, wrapped in plastic wrap. When thawing, add fresh frosting and whipped cream for appearance. Otherwise, the vegetable cream changes texture in the freezer and becomes watery when thawed.

Can I use whole wheat flour or other types of flour?
I’ve tried half whole wheat and half white flour; the layers come out slightly denser but flavorful. It’s not recommended to use only whole wheat, as it won’t rise and will taste bland. You can also use oat flour or spelt flour, but mixed with white flour.

What’s the purpose of the canned fruit juice? Can I replace it?
The canned fruit juice adds moisture and a hint of flavor. When I didn’t have canned fruit, I used water with a little lemon juice and 1 tablespoon of sugar, but it seems finer with the canned fruit.

If I don’t have cooking chocolate, what can I use for frosting?
You can use regular dark chocolate (minimum 50% cocoa), but add 1 teaspoon of oil when melting so it doesn’t harden too much in the fridge. You can also use a quick cocoa frosting with water and sugar, but it won’t have the same shine.

Is it really vegan? What can I use for cream if I don’t want vegetable whipped cream?
Yes, if you use all the “vegan” ingredients (vegetable whipped cream, dairy-free chocolate). For cream, you can use coconut cream, a pudding from plant-based milk with cornstarch, or even tart jam, depending on your preference.

How many calories are in a serving? Is it “healthy”?
It’s a cake, not a salad, so let’s not kid ourselves, but it’s not ultra-caloric compared to cakes with butter and egg cream. A medium slice (about 80-100g) has around 240-280 kcal, of which about 8g are fats (mostly from oil and walnuts), 40g are carbohydrates (from fruit, sugar, flour), and about 3-4g are proteins. It has fiber from apples, carrots, and walnuts; it’s not just empty sugar. If you want it to be lighter, reduce the sugar or make the layers thinner. Plus – there’s no cholesterol, no lactose, and no gluten if you adapt the flour.

How do I keep it from drying out? Can I reheat it?
It’s best kept at room temperature for 1-2 days, covered with plastic wrap or in a container. In the fridge, it lasts without problems for 4-5 days, but take it out an hour before serving to soften the layers. Don’t heat it in the microwave (the whipped cream will melt), but you can leave it for 5 minutes in a slightly warm oven only if you have leftover layers without cream. If the layers have dried out, you can sprinkle them with canned fruit juice before filling them again.

That’s the story of my emergency cake – with a few little accidents and adaptations based on what I find in the fridge. And even if it doesn’t always turn out identical, it’s the first to disappear from the platter.

 Ingredients: 2 large carrots, 2 apples, 200 g sugar, 100 ml oil, 150 ml compote juice, 450 g flour, a pinch of salt, 1 packet baking powder, 1 vial rum essence, 5 tablespoons cocoa, 3 tablespoons ground walnuts. For decoration: 400 g vegetable whipped cream, 50 g crushed walnuts, 200 g cooking chocolate.

 Tags:  fasting cake