The Best Vegan Chocolate Cake Recipe - Vegan in the Freezer (2024)

FAQs

Do vegan cakes freeze well? ›

Absolutely. Just keep in mind: avoid frosting it before freezing (most carrot cakes have cream cheese frosting and they generally don't freeze/defrost well) wrap it well to prevent freezer burn (I do plastic wrap, then foil, then a freezer bag)

It also freezes well for 3 months, so you'll always have a homemade vegan cake base on hand!

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.

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.

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.

Cakes that are packed with flavour including lemon drizzle cake, carrot cake, chocolate cake andfruit cake freeze very well and will retain their flavour for up to three months. If you want to freeze a cheesecake for example, the good news is that it is possible.

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.

How long will my raw cakes last? Our raw cakes are best enjoyed on the day they are delivered but can be refrigerated for up to 5 days. If you want to enjoy it slowly, we recommend freezing the products upon delivery.

If you've ever wondered how to thaw cake, it is an easy process. Simply transfer your wrapped slices or layers from the freezer to the refrigerator a day ahead of serving (although cake generally thaws within 8 hours if you are pressed for time).

White vinegar substitute: If you need a different vinegar to substitute for white vinegar, use apple cider vinegar or malt vinegar. You could also swap in lemon or lime juice, depending on your recipe. When you're canning or pickling, there are no comparable substitutes.

Why is my vegan cake 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.

In vegan baking applications, vinegar is often used for it's leavening and flavor enhancing properties.

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.

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.

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.

Yes, I frozen them still warm! This is because I really wanted to lock in as much moisture as I could, and since they were vegan GLUTEN FREE cakes, there was an even greater chance of them drying out. I laid each cake layer on a cake board as well so that it would freeze flat.