Vegan Chocolate Cake

Oh, Tep, you're the best cheerleader we could've asked for! Wishing your sister the happiest of birthdays 🥳 Thanks for the heartwarming review and letting the cake be part of the celebration 🥰

We feel so honoured, Roberta, thank you for the lovely review and for including PUL in the festivities! 🥹 Wishing your little one the happiest first birthday 🫶✨

Well thank you guys for this awesome app and sharing your work you beautiful souls 😊🥳

Hey Cheryl! We used an unsweetened store-bought version but I imagine an unsweetened homemade version will work just as well! I hope you enjoy it!!

Hi Jakie, we've heard a few positive reviews using Bob's Red Mill 1-to-1 gluten-free flour. I wouldn't advise using almond flour though, a mix of gluten-free types of flour usually works better than using just one gluten-free flour on its own. Do let us know how it goes if you're able to try the cake 🤗

Hi there, AC, the coffee enhances the taste of the chocolate. You can substitute it for water or plant milk if desired. The cake may be a tad less chocolatey but it should still be delicious! 😊

Aw we're so honoured, Jenni! Plant-powered desserts can indeed be delicious 😎

So kind of you to make the vegan chocolate cake for birthdays, Amelie! Your lucky loved ones 😜 we're glad it's being enjoyed 🥰

We’re so honoured it was part of the festivities, Luna! Thank you ☺️

We're so honoured the cake is part of special occasions! Thank you, Jennifer 😊

It sure is! We also make the one with the caramel sauce. So good!

Hey PK, we've measured flour in our studio to be 138 grams per cup. This is close to the USDA food database which indicates 133 grams per cup. This slight variation is likely due to how flour can be packed into a measuring cup. If you can weigh the flour, I'd go for the gram amount we listed, rather than the cup amount for more accuracy. We hope you love the cake! 😊

Hey there, Sophie, we tend to get ours from Albert Heijn - they have it in a big white tub by where the gluten-free products are 😊. I think de Notenshop online might also carry it. Happy baking!

Hey Danna, thanks for the questions and interest in the vegan chocolate cake! You probably don't need to increase the recipe by 1.5x times if you don't want more cake. The 10" pan will spread the batter thinner so just keep an eye on it in case it cooks quicker. You can also start by spreading the frosting thinner on the cooked cake and thickening it based on how much you have left.

As for the yogurt, we haven't tested it out so we can't say with certainty. We've heard positive reviews for swapping the applesauce with yogurt, such as 6-7 tablespoons from Jaagrit, without adding syrup though. Happy baking! ☺️

Okay, thank you so much!

Hey Ria, we haven't tested it out but imagine it will work fine! You could divide the batter evenly between the trays, perhaps 7-inch if you'd like a thicker base. The baking time will likely be a bit increased so just be sure to keep a closer eye on it. When a toothpick inserted into the centre comes out clean the layers are done 🤗

Hey Hetal, we haven't tested it out with vegan butter but imagine it could work. It may impart a buttery taste though 🙂

Thanks much PUL team!

Oh Eline, a very happy birthday to your father! 🥳 We are so honoured the cake was part of the festivities and are so thrilled the recipe travelled well 😊

Hey there, Karen, we've heard 320°F (160°C) for 25 minutes has worked well for some people. The cooking time and temperature might differ depending on your oven though - so we'd recommend keeping an eye on it. When a toothpick inserted into the centre comes out clean, the cupcakes are good to go 😃

So honoured the recipe has been part of the festivities, Marianne! Thanks a bunch 🤗

Hey there, Keren 🤗 We haven't tested it out so we can't say for certain, but you can likely substitute the granulated sugar for coconut sugar. It may take some experimenting since coconut sugar has a different flavour and texture than granulated sugar. Perhaps grinding the coconut sugar before using it and watching the cake more closely when baking would be a good idea to help prevent it from burning.

Happy belated birthday 🥳!! Thanks for trusting our recipe on your special day - so glad it was enjoyed by everyone 🎂

So happy to hear, Anne-Marie, thank you 💛

Hey Elise! We've heard a few positive reviews using Bob's Red Mill 1-to-1 gluten-free flour or a homemade mix of gluten-free flours. A mix of gluten-free types of flour usually works better than using just one gluten-free flour on its own. Do let us know how it goes if you're able to try the cake 🤗

Oh how cute! So happy to hear, Kate 😊

Hey Medhavi! Thanks so much for your patience. If you refresh the page there should be a reply there 😃 We hope this helps for now and happy baking 💛

Thank you!

Hey there, Medhavi, aw happy birthday to your little one! You can substitute the coffee for cool-lukewarm water or plant milk. The cake may be a tad less chocolatey but it will still be delicious. Increasing the recipe by 1.5x is a lovely idea for the third layer as well. This will serve closer to 20 people, but you can always cut the pieces a bit smaller 🙂

Can you please help?

Yes, thank you so much! I made 3x 8in, keeping the same measurement instead of 1.5 times. And trned out perfect.!!

Woop woop 😃 So thrilled to hear, Medhavi!

Hey Kare, we haven't personally tried but suspect it would work. It's important to note that freezing can affect the texture of the cake slightly (can dry it out a bit), so the end result may not be exactly the same as if it were freshly baked and assembled. But indeed it does help with prepping the cake in advance. Here are some tips if you choose to freeze: 1) let the cake cool completely before wrapping, 2) wrap it tightly in plastic wrap to avoid freezer burn, and 3) place the wrapped cake in a freezer-safe container or a resealable plastic bag. Make sure to remove as much air as possible from the packaging to prevent freezer burn. If you give it a try, and the cake turns out a bit dry from freezing, making the frosting fresh and adding some fruit with moisture can freshen it up. Do let us know how it goes if you test it out 😊

Thank you so much! I’ll give it a try and let you know how it compares to the fresh versions I made and we enjoyed.
PS I really enjoy your videos and the dietary and science add ins!

I forgot to update so here goes:
I did make the cake layers ahead of the party by 10 days or so. I completely cooled the layers and wrapped and stored them in the freezer as you advised. I thawed the layers overnight and iced with the wonderful chocolate frosting just before the party. The cake was identical in its perfection to the two I made last year and that we enjoyed the same day. BEST CAKE EVER!

Hey Amelia, thanks for taking the time to share your experience with it! In case you used cup measurements, it can help to ensure that the sugar isn't too packed in the cup, but rather, gently spooned into the measuring cup and levelled. This will ensure that not too much sugar is added. Maybe we just have an extra sweet sweet tooth though 😉

Aww thanks so much, MJ! Happy birthday to your son 😃

Hey Kate, aw so happy it's been enjoyed and how nice of you to make it for a wedding! It's honestly really hard to say what the measurements will be, considering ingredients don't always scale proportionally for baking. For example, to make a 12" cake, you will need to increase the ingredients by 2.25 times (for the 15" cake, it's 3.5x), but especially for ingredients like baking powder and baking soda, you'd only minutely increase the amount (this is to avoid an overly metallic taste). If I had to guess, increase those by 1.5x for the 12" and 2x for the 15".

I also imagine you can cook at the same oven temp, but it'd simply need longer to cook. Use the toothpick test. And I'd highly recommend testing it all out a few times well before the wedding to make sure it works 🙂 good luck!

Thanks so much - that's great........the 12 inch works perfectly. Now for the 15 inch - I'm not sure if I'm brave enough, but it's worth testing it out :)

Hey there, AJ, thanks for sharing your experience with the recipe! Did you measure using the gram and mL amounts listed, or using the cup and Tbsp amounts? In case you use cup measurements, it might help to ensure that the flour isn't too packed in the cup, but rather, gently spooned into the measuring cup and levelled. This will ensure that not too much flour is added if you give the recipe another try. It's also possible the batter may have been over mixed so be sure to only stir until just combined. A thicker batter could result in a dense and moister cake. We hope it was still enjoyed 🤗

Thanks! You could be right with the flour, will try that next time!

Thank YOU, Nilukshi 🤗

Hey Tristan, welcome to the PUL community! Thanks for trusting us with your first vegan cake❣️

If you don't have espresso, you can use black coffee instead. The chocolate flavour will be less rich, so dark roast may work best. If you want, you can also use water or plant milk as a substitute for espresso or coffee. The cake may be less chocolatey, but it should still taste great. We hope this helps for now!

Hey there, Maria, happy birthday to your son! Curdling can be impacted by temperature so I wonder if your milk is quite cold? It might help to warm it up a touch, but all-in-all, it's also okay if it doesn't curdle. The protein is indeed there, and that's what helps to contribute to the taste and texture of the cake overall. We hope you enjoy it 🤗

Thank you for the response ,
I made a new batch of the pea milk and vinegar
At it worked great .
This is the best vegan cake we have ever had !
I have bought vegan cakes from nice bakeries
They have nothing on this cake .
Thank you it’s amazing I will be marking it often .

Woohoo! So thrilled to hear, Maria 😃

Hey Kin, awe you're much too kind! We're so thrilled the cake was enjoyed and honoured it was part of the 58th birthday festivities. Happy cooking 🤗

Hey Katie, thanks for sharing your experience with the recipe and helping make our PUL community so special ❣️ Curdling can be impacted by temperature so I wonder if your milk was quite cold? It might help to warm it up a touch if you give the recipe another try, but all-in-all, it's also okay if it doesn't curdle. The protein is indeed there, and that's what helps to contribute to the taste and texture of the cake overall. I hope it was enjoyed!

Thanks for your answer Nadia :)
I used the milk straight away from the fridge so it was cold, maybe that what the issue. I will definitely give it a go again, I loved it!!! 😍 It came out just fine without the curdling as you said. It will be now my ho to care recipe, way superior than the sponge cake I used to make

Hey Jacqui, happy birthday to your son! What a milestone 🙂 We haven't tested it out but imagine you could bump down the temperature to 325 °F (around 160°C) and/or bake the cake for less time. When a toothpick inserted into the centre comes out clean, the cake is good to go!

Aw so happy to hear, Stef, it means so much! Thank YOU ☺️

Hey Meghan, we've heard 320°F (160°C) for 25 minutes has worked well for some people. The cooking time and temperature might differ depending on your oven though - so we'd recommend keeping an eye on it. When a toothpick inserted into the centre comes out clean, the cupcakes are good to go 🙂

Hey Jessica, aw so nice of you to make it for your friend! We imagine you could, but the frosting may turn out softer. Adding some more powdered sugar should help thicken it up if needed 🙂 Happy bday to your friend! 🥳

Thank you! I managed to find a block of vegan butter after all and I’m making the cake now as I’m writing this. Will let you know what my friend thinks when I meet up with her. So excited 🤗

Hey L, we haven't tested it out, but you could likely use mashed banana. It may add a slight banana taste if they're more on the ripe side, so It could work better to use a touch less banana with a bit of water added so the consistency is comparable to applesauce. As an alternative, we've also heard positive reviews about swapping the applesauce for yogurt, such as 6-7 tablespoons from Jaagrit. We hope you enjoy the cake if you're able to give it a try 🙂

Aw love the heart shape, Fanny, that sounds super cute! Wishing you a very happy birthday 🥰

Hey Amber! The coffee enhances the taste of the chocolate. You can substitute it for water or plant milk if desired. The cake may be a tad less chocolatey but it should still be delicious 🙂

Oh, Regina, thank you for the glowing review - it means so much! Happy cooking 💛

Awe so happy the cake was part of the festivities and enjoyed, Minii, happy birthday to your father!

Awe so kind of you to make a cake for your parents, Noor, we hope you have a lovely time with them!

We haven't tested it out, but you could likely use mashed banana. It may add a slight banana taste especially if the bananas are more on the ripe side, so It probably would work better to try a touch less banana with a little water added so the consistency is comparable to applesauce. As an alternative, we've also heard positive reviews with swapping the applesauce for yogurt, such as 6-7 tablespoons from Jaagrit 😃

Thanks so much! I’m going to give it a try tonight : ) excited to have everyone try it!

Hey Bre, happy birthday to your son! The espresso helps bring out the chocolatey flavour but can be substituted for plant-based milk if desired 😃

Awe it means so much the cake was part of the celebration! Thank YOU, Martunia 🙂

Oh we're so honoured to be part of the festivities, Is! Happiest of birthdays to your friend 🥳

Hey Lalita, sorry to hear! Did you use Dutch-processed cocoa powder as listed? We prefer Dutch-processed cocoa powder since it's sweeter in flavour and dissolves easily in liquid compared to natural cocoa powder which is more bitter.

So happy to hear, Christine, thank you 🙂

Happy belated birthday, Anne!! 😃

Hey Aravind, so kind of you to make a cake for your girlfriend! Yes, you can use soy or pea milk in this recipe if they're accessible which are both lactose-free. Happy baking 🤗

Awe so thrilled it was enjoyed, Garnet, and a lovely idea to try jam 😃

Hey there, Monika, happy happy birthday to your daughter! Thank you very much for emailing the pictures and allowing PUL to be part of the celebration 😃 💛

Oh good! I'm glad it all worked out in the end, Cindy! Thank you for making our desserts for your friends 🤗

Happy 3rd birthday to the twins, Onny! 🥳 Thanks so much for making our cake for their special day, I'm so glad it was enjoyed!

Aw thanks so much for the enthusiasm, Chrissy, I hope the finished product was everything you hoped for and more! 🤗

Hey Daniela, aw happy birthday to your son! Thanks for making our cake for his special day! Indeed, you'd want to swap it out for another liquid so the ratio of dry to wet remains the same. Simply adding equal parts plant milk or water should do the trick :)

Thanks for taking the time to respond. For a moment I got super excited to know that Saida was chatting with me, but I'm sure she is working on another recipe. Thanks PUL team. I hope to meet you in person one day!

Haha this is Sadia ;) Our team is the one busy working on other recipes :P Big hug to you!

Sadia, you just made my day!!! I really respect your passion and really appreciate what you all do and the way you share it with us. And as a way to say thank you I'm constantly sharing your videos with all of my people. Question, would you consider doing a video about wholesome snacks for toddlers. Thank you in advance.
Blessings.
Daniela

Awe you're too sweet, Daniela! We've noted down the idea 😃

Hey Jaini, thank you so much for your kindness! We haven't tried it out, but this recipe is quite delicate. We wouldn't suggest using whole wheat flour, but if you do want to experiment then perhaps a mix (such as 50:50 whole wheat to all-purpose) is an idea to start with.

All-purpose flour also has gluten which helps give the cake its structure, while almond flour is gluten-free. With that said, a mix of gluten-free flours usually works better than using just one flour on its own, such as a blend that includes almond flour. In case you're interested and haven't already seen, you may also be interested in our: Spiced Walnut & Fig Muffins which use almond flour: pickuplimes.com/recipe/spiced…. Hope this helps for now and wishing you a wonderful holiday season! 🤗

Aw it means so much, Marina, thank you 🤗

Woohoo! Happiest of birthdays to your daughter, Maria - we're so honoured the cake was part of the celebrations 😃

We appreciate it so much, Matt! Thank YOU 🤗

Oh so lovely to hear, Mama D, it means so much that the cake was enjoyed and will be part of the festivities! Wishing you the happiest of holidays 😃

Hey Lily! We haven't given it a try but imagine it's possible. I'd recommend dividing the batter over two pans. The cooking time might also differ depending on the size of your pans - so keep an eye on it. When a toothpick inserted into the centre comes out clean, it's ready! Let us know how it goes if you give it a try 😃

Aw so kind of you to make a cake for your husband! Thank you, Laura, it means so much 🤗

Oh, Ildi, it means so much - thank you for taking the time to share! Sending lots of love to you and your loved ones. Wishing your sister the happiest birthday, and happy baking too 💛

Aw how kind of her! Wishing you the happiest birthday, Tracey 💛

Woohoo! Thank you, Elisabeth 😊

Aw we're so glad it was enjoyed, Yashvi, it sounds like you're an incredible baker 😃

Hey Lisa, the chemistry for this cake is on the delicate side but self-rising may work with some experimenting. Usually, one cup of self-rising flour contains 1-1.5 tsp of baking powder and 1/4 tsp of salt which is slightly different than our ratios. Self-rising flour also has a tad more protein than all-purpose so the texture may change. Let us know if you give it a try 🙂

Thank you, Nienke, it means so much 😃

So thrilled to hear, Meg, thank you! We've noted down the suggestion 😃

Hello Kat! 6-inch round pans hold just over half the amount as 8-inch pans so halving the recipe sounds like a good approach. To be sure the cake is done, we recommend checking with the "toothpick" method. If you insert a toothpick in the center of the cake and it comes out clean, it's ready 😊

I just saw this comment. So I can use 2 6inch pans instead of 2 8inch pans if I halve the recipe? 🙂

Hi Kat, yes, the baking time may be slightly different so we'd recommend keeping a closer eye on the cake 🙂

Will I need to bake it longer or shorter? Sorry for the questions. This will be my first time to bake a cake 😅

Hi Kat, no problem - we should have been more clear. Since there is less batter but a similar depth in the pans, the baking time may be less. Ovens tend to vary so to be safe, you could check on the cake more often, such as every 10 minutes or so. If you insert a toothpick in the center of the cake and it comes out clean, it's ready 😃

Thank you for the tips! Scared but excited to try this recipe!😁

Aw we're so honoured the cake was part of the special occasion, Julie! Congratulations 💛

Hey there, Jade, no such thing as a silly question 😃 We tend to use the solid form of coconut oil and melt it (such as by warming it up gently in the microwave or by stirring). We've seen the liquid form at stores and that would work as well. We're always interested to learn about how they turn the coconut oil from its typical solid form to liquid for those varieties!

Thank you!

Hi there, Marianne! We've heard several positive reviews using Bob's Red Mill 1-to-1 gluten-free flour or a homemade mix of gluten-free flours. A mix of gluten-free types of flour usually works better than using just one gluten-free flour on its own. Do let us know how it goes if you're able to try the cake 😃

Hey Tanisha, you can mix by hand although it will certainly take longer to mix everything together. It could be worth giving the frosting more of a mix to make sure the ingredients are evenly spread out!

If it's all mixed thoroughly and still tastes overly strong, did you add all of the other ingredients, such as the vanilla extract and chocolate? These help to balance out the flavours. It also could be possible that too much sugar was added. Did you measure using the gram and mL amounts listed, or using the cup and Tbsp amounts? In case you used cup measurements, perhaps it might help to ensure that the sugar isn't too packed in the cup, but rather, gently spooned into the measuring cup and levelled. This will ensure that not too much sugar is added if you give the recipe another try. We hope this helps for now 🙂

hi, I used cup measurement. My frosting was grainy but still everybody liked it so it was a win win. Will try again sometime and see if it again comes out grainy. I tried twice till now. Anyhow the taste was amazing

It’s so crucial to sift the powder sugar and I also throw my coco powder through the sifter as well and it makes all the difference.

If it’s grainy maybe accidentally you are using caster sugar instead of icing sugar?

Oh very interesting! Thanks for taking the time to share, Livia 🙂

Aww thank you, Bari, enjoy!

Hi there, Sophia! We haven't tested it out although we're heard a positive review from Carolyn in May who made cupcakes. We imagine they'll need less time in the oven and the cupcakes may be a bit more on the heavy side. Do let us know if you experiment with it☺️

Hey!
I've tried it and they turned out amazing. Really heavy, but delicious.
I reduced the temperature to 160°C and left them in the oven for 25 minutes. :)

Ooo thanks for the update, Sophia! We'll have to give it a try soon 🧁

Such a big compliment, Yolanda! We're so happy to hear the cake was enjoyed 😊

Hey there, Stephen, we're so thrilled the recipe was enjoyed on the special occasion! It means so much. Sending an abundance of love to West Kelowna 💛

Thank you for taking the time to share, Jaagrit, we're so happy the cake was enjoyed 🙂

Aw so happy it was enjoyed with the modifications and thank you for the feedback, Louise! Adjusting the flour can be a little tricky for baked goods sometimes. Wishing your friend the happiest birthday ✨

Oh we're so honoured it was part of the special day, Jessi, thank YOU!

Such a big compliment, Amelia, and thanks a bunch for sharing your experience with it! We're so glad the cake was enjoyed. The strawberry jam and dark chocolate sound delightful 😍

Hey Victoria, thanks a bunch for taking the time to share your experience with this one! Matcha buttercream sounds delicious 😍 There may have been chunks in the cake if the batter wasn't mixed enough, such as flour or oil lumps. Sometimes cake batter can "break" when ingredients we're trying to mix are too cold to combine as well, so perhaps allowing ingredients to warm up slightly can also help if you give the cake another try and they were on the colder side. In any case, we're so glad it was still enjoyed!

Hey there, Mariele, thanks for the question and congratulations on the special occasion! The high protein content of soy or pea milk is what allows the milk to curdle to create vegan buttermilk. We can't guarantee other plant-based milk will be successful, although we've had a positive review from Vidya on December 8th who used a blend of cashew and oat milk. We hope this helps for now, and the cake is enjoyed you're able to give it a try 🤗

Aw we're so glad the cake was enjoyed, Jocelyne! Love the alternative topping ideas too 🙂

Hey Kiwi! We've heard positive reviews with using larger rectangular pans, although if you have a tad smaller pan that might work nicer. A 9 by 13-inch pan is over double the size of two round 8 inch pans. Usually, we want about half the pan to be filled with batter which would be equivalent to around 1.5x this recipe (three 8 inch round pans). If you opt to use the larger rectangular pan without adjusting the portions, the bake time will likely be a tad less, so we'd recommend keeping a closer eye and using a thin wooden skewer to check for readiness. We hope this helps for now and you enjoy the cake if you give it a try 😊

Woohoo! So honoured, Shirley, thank you 😃

So happy to hear, Lorena, thank you! Enjoy ✨

Hi Frances! This recipe is more stringent so adding less sugar will likely impact the cake chemistry. Perhaps it's one to try with sugar if able, but if you experiment with it do less us know how it goes. We hope you enjoy the cake if you're able to give it a try 🙂

hey there, I have tried the recipe multiple times with (always) less sugar. So although I don't have the exact reference of the original cake, I would say the cake always turned out perfectly fluffy yet moist! I think I used 170-200g of sugar for the default servings of the recipe (1x) ☺️
Also very delicious with a glass of sour cherries mixed into the batter!

It is a staple of mine now 💚

Oh, Kim0, thank you for the glowing feedback! We're incredibly grateful to hear and are so happy to hear 🌻

We're so glad the cake was enjoyed, Eléonor! So kind of you to think of making it for all of them 😃

Hey there, Rajni, aw we're incredibly grateful you've taken the time to share the very kind words with us! We're so thrilled it was part of the special day and thank YOU for the support, Rajni ❣️

Hey Laura, we're so honoured it was part of the special day and thank you for the kind words! Happy belated birthday 🥳

Oh wow, Pauline, the rolled frosting sounds so incredible! We appreciate the kind words and insight so much ✨

Oh, Anne, how kind of you to make the cake for your son and his girlfriend! We appreciate you sharing the modification as well. Wishing you and your family all the best on the vegan transition. We hope it's a rewarding journey for you 🌱💛

I also used the miyokos butter & did notice a bit of ‘melting’ when I was frosting the cake. Was able to get it on thicker, then refrigerated. Would like to hear other’s experience w/ different plant-based butter, especially non-nut butter. Have a daughter with a nut allergy. Hoping it’s not the butter that made the frosting so outrageously delicious.

Hey Amy and Anne, thanks a bunch for the question and for sharing your experience with us! We're so happy the cake is being enjoyed. Frosting can definitely be tricky sometimes. The vegan butter we use most often is Flora. You could also use hard margarine (that isn't spreadable) if you enjoy the taste of that more, or if it's easier to find unsalted margarine if you can't find an alternative unsalted vegan butter.

For the frosting melting a tad, adding some more powdered sugar should also help thicken it up. Overworking the frosting can heat it up, which can cause it to become runnier. In this case, it may help to let the mixture sit to cool down, even in the fridge, for a bit. We hope this helps for now 🤗

Thank you 😊😊😊

Such a massive compliment, Laura, it means so much 🥰

Hey there, Constança! This recipe is more stringent so we can't say with confidence as we haven't tested it out. Do let us know if you give the cake a try 🙂

Thank you!! I will definitely try it and let you know the outcome!

Hey Daniella, is this for 4-inch round or rectangular pans? Perhaps if they're round 4-inch pans then halving the recipe may be helpful to avoid excess batter. We'd recommend trying to not overfill the pans and using the same oven temperature as well. The baking time will likely be less in this case so to be sure the cake is done, we recommend checking with the "toothpick" method. If you insert a toothpick in the centre of the cake and it comes out clean, it's ready ☺️

Hey Chelsea! Thanks for sharing your experience with this one, perhaps turning the oven temperature down a tad and being sure to use fresh leavening agents would help. Sometimes if the oven temperature is too high it can cause cupcakes to rise quickly and then they fall flat later on. Fresh baking powder, baking soda, and salt can also help to promote an even rise 🙂

Oh we're so delighted the cake was enjoyed, Nitya, it means so much! Love the black forest idea 😍

Hey Madzia, we're so honoured the cake was part of the celebrations! Overmixing or using plant-based butter that's more on the melted side could promote a watery frosting. We're so glad that placing it in the fridge helped. Happy birthday to your sister 🥳

Awe so kind of him to surprise you, Mai! Eid Mubarak 💚

Mmm cupcakes sound delicious! Thank you, Carolyn 🙂

Did you adjust baking time and/or temperature for the cupcakes? Thinking of adapting to cupcakes for a picnic.

Hey Christina, thanks for taking the time to share! We've had three of our PUL team members gently spoon and level both flour and sugar into a measuring cup for our measurements. We found approximately 224 grams of sugar per cup which was a tad higher than the USDA measurement of 200 grams per cup. Just in case though, we'll note down the feedback in case others report the measurement off. We're glad the cake was still enjoyed in any case 😃

Hey Mia, we use the Droste brand for Dutch-processed cocoa powder: https://amzn.to/3vU22H5. Many brands are great for soy milk, vanilla extract, and coconut oil so for these, we tend to purchase whatever our local grocery store has in stock. You can find some sample brands in our shop here though: https://www.pickuplimes.com/s…. We hope this helps for now 🙂

So happy the cake is being enjoyed, Kitti 🙂

So honoured it was part of the special occasion, Carla, thank YOU! Wishing your brothers a very happy birthday 🥳

Awe we're so glad the cake is being enjoyed, Andreea, thank you!

Hey Sharon, we haven't tested it out although that's a fun idea! We imagine they'll need less time in the oven and the cupcakes may be a bit more on the heavy side. Do let us know if you experiment with it ☺️

Hey Jakki, thanks a bunch for taking the time to share the comment and feedback. It's appreciated to help PUL improve! We've opted to use millilitres for liquidy ingredients since these can be measured by volume as well as weight. We'll note down the feedback for future content and in the meantime if you're interested in weight rather than volume perhaps an online converter or the USDA nutrient database may be helpful: https://fdc.nal.usda.gov. Thanks again, Jakki 😊

Thanks Idda! Wishing you a happy Easter 😃

We're so happy the cake was enjoyed, Susie!

Mmm sounds lovely, Anneke, and so happy to hear!

So thrilled it was part of the celebration and enjoyed, Rachel, happy birthday to your partner 🥳

Hi Jack, thanks for the question! The applesauce helps add a touch of sweetness and liquid. We haven't tested it out, but mashed bananas may be an alternative to experiment with. You could add a touch of water to thin it out so the consistency is similar to applesauce. We hope this helps for now and do let us know if you give it a try 🙂

Oh my gosh what a pleasure, Babs, it means so much! We hope the celebration goes well ✨

Aw we're so honoured it was part of the special occasion and enjoyed, Claire! Happiest of birthdays to your son 🥳

Hi there, Kat! We've heard several positive reviews using Bob's Red Mill 1-to-1 gluten-free flour or a homemade mix of gluten-free flours. A mix of gluten-free flours usually works better than using just one gluten-free flour on its own. Do let us know how it goes if you're able to try the cake ☺️

Ooo sounds lovely, Tatiana, we're so happy the cake was enjoyed!

Hello dearest Patty, thank you for the incredible review and kind words! What an honour that the cake was part of the special occasion. Happy anniversary to you and your husband ❣️

Hey Py! The applesauce helps to add a touch of sweetness and liquid. We haven't tested it out, but mashed bananas may be an alternative to experiment with if that's more accessible. You could add a touch of water to thin it out so the consistency is similar to applesauce. We hope this helps for now and do let us know if you experiment with it 😃

Hey there, Gaby, what an interesting idea! If desired we imagine omitting the cocoa powder in part of the batter could help achieve the marble design. This cake is a bit more on the delicate side and the base doesn't have a vanilla flavour though, so what may work better is to add some cocoa powder to part of the batter in our vanilla cake recipe instead: pickuplimes.com/recipe/vanill…. We hope this helps for now and hopefully, we can share a marble cake recipe soon 🍰

Hey Mėta, thanks for the question! We haven't tested it out although wouldn't recommend it. The gluten in all-purpose flour helps give the cake its texture and structure that an alternative gluten-free flour, such as oat or coconut, may not offer on its own. However, a mix of gluten-free flours generally works better than using just one gluten-free flour on its own if you're interested 😊

Aw thanks a bunch for the incredible feedback, Rene', it means so much!

Hey Shiloh, we haven't tested either out although the chemistry for this cake is on the delicate side. We wouldn't recommend whole meal flour because of this. Self-rising may work with some adjustments. Usually, one cup of self-rising flour contains 1-1.5 tsp of baking powder and 1/4 tsp of salt so you may want to decrease these in the recipe per each cup of flour used. Self-rising flour also has a tad more protein than all-purpose so the texture may change. We hope this helps for now, Shiloh, and the cake is enjoyed if you're able to give it a try 😊

Hey PK, 6-inch round pans hold just over half the amount as 8-inch pans so halving the recipe sounds like a good approach. To be sure the cake is done, we recommend checking with the "toothpick" method. If you insert a toothpick in the centre of the cake and it comes out clean, it's ready 🙂

Aw it means so much, Seema, thank YOU ✨

Beyond honoured the cake was part of the celebration, Marilena! 🤩

😍🤩

We're so glad it was enjoyed on the special occasion, Mandy, thank you!

Hi there, Xenia! We wouldn't recommend using a granulated sweetener, such as Splenda or alternatives, in place of the sugar. The granulated sweeteners are sweeter than granulated sugar so less would be needed which will impact the cake chemistry. This recipe tends to be a little more stringent so perhaps it's one to try with sugar if able.

The heart-shaped pan sounds super cute! Do you happen to know what size it is by any chance? From what we've seen they tend to be around 9x2x9 inches which will fit slightly more batter than the 8x2 inch round cakes. Halving the recipe is one approach as all of the batter likely won't fit into the pan. We hope you enjoy the recipe if you're able to give it a try 😊

Hey Rangi, thanks for sharing your experience. When a cake cracks or the inside is less cooked than the outside it's often a sign that our oven temperature is a tad too high. It can be tricky since ovens vary, although we'd recommend lowering the temperature if your oven tends to be on the powerful side and you give the cake another try! Ensuring the cake is in the middle rack can also help for even heat distribution. We hope this helps for now and are glad the cake was still enjoyed ✨

Hello dear Siyu! The coffee serves to enhance the taste of the chocolate. You can substitute it for water or plant milk if desired. The cake may be a tad less chocolatey but it should still be delicious 😊

Got it! Guess want, i found the coffee without coffeine. Would like to give all them a try(with coffee,water or plant milk)and find my desirable combination, really looking forward to the journey. Thank you for helping me and the clear answer not only let me know how but also why. Wish you a good day◡̈

No problem, Siyu! Just a heads up in case you're interested and quite sensitive to caffeine, sometimes decaffeinated coffee has small amounts of caffeine in it :)

We're so glad it's being enjoyed, Amanda! We have a vanilla cake on the blog here in case you're interested and haven't already seen it: pickuplimes.com/recipe/vanill… 🍰

We're so happy to hear, Manu, thank you!

So glad it was enjoyed, Naga, thanks :D

Hey Jaz! We recommend using either soy or pea milk for the cake as the high protein content of these kinds of milk is what allows it to curdle to create vegan buttermilk. We can't guarantee oat or almond milk will be successful as these are lower in protein. We hope this helps for now, and you enjoy the cake if you're able to give it a try 😊

Hey Svenja! So sweet of you to make a cake for your friend's birthday. Either could work, although if your other cake tin is on the larger side, then baking in the 8-inch round pan twice may be desirable. For example, a 9 by 13-inch pan is over double the size of two round 8-inch pans, so a slightly small tin would work nicer for a thicker cake.

If you opt to use one larger pan, the temperature in the oven can remain the same and you can cut it in half after it's cooled for the double layer. Otherwise, a single layer is also just fine. To be sure the cake is done, always check using the "toothpick" method. If you insert a toothpick in the centre of the cake, if it comes out clean, it's ready. We hope this helps for now 😊

Woohoo! So happy to hear, Lesa 🍰

Hey Divya! We're so thrilled the cake was enjoyed, and thanks for the insight 😃

Hi there, Yoshinee, thanks for the question. Baking soda and baking powder weigh slightly different from one another which is why the gram amounts differ. Baking soda is a bit more dense, and so that's why you see it weigh more. We weighed both ingredients in our studio to confirm 😊 As for the cake not being soft, it is indeed a cake that's more moist and fudge, rather than fluffy and airy. With that said, it should still be "soft". Would you kindly share if the listed ingredients and portions were used or if you modified anything? Also, did you use the gram measurements, or the cup/tbsp measurements? This cake is one of our favourites so we'd love to get to the bottom of it if possible and ensure you're happy with the results if you ever try it again! 🤓

Aw thank you, Mariam, it means so much that the website features are helpful! We haven't had a chance to test it out ourselves, but we've heard several positive reviews using Bob's Red Mill 1-to-1 gluten-free flour or a homemade mix of gluten-free flours. A mix of gluten-free flours usually works better than using just one gluten-free flour on its own. Do let us know how it goes if you're able to try the cake ☺️

You're most welcome! And thank you for the useful suggestion on using a mix gluten free flours. :)

Thank you, Carlotta, it means so much! Hugs to Germany 🤗

Woohoo! So honoured it was part of the celebration, Lorraine ☺️

Awe we're so happy to hear, Mandi, thank you! Happiest of birthdays to your little ones as well 🥳

Hey Mariela 😃 The coffee serves to enhance the taste of the chocolate. You can substitute it for water or plant-milk if desired. The cake may be a tad less chocolatey but it should still be delicious!

Thanks!

Hi Rubeena! Awe thank you for the kind words 🙂 We haven't had a chance to test it out ourselves so we can't say with absolute certainty, but we've heard positive reviews using Bob's Red Mill 1-to-1 gluten-free flour. A mix of gluten-free flours usually works better than using just one gluten-free flour on its own. Do let us know if you're able to experiment with it!

We're so honoured it was part of the celebration, Sara, thank you!

How kind of you to make it for your friend's birthday, Kyra! We're beyond honoured to hear the glowing review 🥰

Such a big compliment, Grace, we're so happy the cake was enjoyed! Thank you 😊

Oh dearest Caitlyn, a sincere thank YOU for the very kind words and support! We're so honoured the cake was part of your special day, and grateful to have you in the PUL community. Wishing you a very happy birthday from the PUL team 🥳

So glad the cake was enjoyed, Inder, and thanks a bunch for the insight 🤩

Woop woop! So kind of you to share it as well, Jason 🤗

Hey Nellie, what a big compliment! We'd recommend using the scaling feature to increase the recipe servings so the ingredients are proportionally increased. You can do so by clicking the "+" button beside the number 12 under the serving heading. The cake may need a tad longer to bake in a larger pan, although keeping an eye on it is a lovely idea 😊

Oh, Poppy, thank YOU for the glowing review and support! It means so much. Happy early birthday to your friends as well 🥳

Ooo interesting idea, Guendalina, do let us know if you experiment with it!

Hi Vanessa! Homemade applesauce sounds delicious. We haven't tested it out, but mashed bananas may be an alternative to experiment with if that's more accessible. Thank you for the kind words and we hope your family loves the cake 😃

I'm thinking of using mashed bananas too! Would it just be a 1:1 substitute for the applesauce? Also, will it make the cake taste like banana?

Hey Tess, yes it’s likely a 1:1 substitute although we haven’t tested it out. It may add a slight banana taste especially if the bananas are more on the ripe side. It probably would work better to use a touch less banana with a little water added so the consistency is comparable to applesauce. Do let us know how it goes if you experiment with it 😊

Hey Mona, both options would work. The cake can definitely be made a day in advance and placed the fridge, ideally covered (placing a large bowl over top of it should do the trick). It doesn't dry out in that time. We'd recommend taking it out of the fridge about 1 - 2 hours before serving so it warms up slightly.

If you wanted to make parts in advance, what works best is to already mix the dry ingredients in a bowl, and cover until ready to use. The wet ingredients should be mixed together and then mixed in only at the moment you're ready to bake it. The frosting can definitely also be made in advance. We hope you enjoy it if you're able to give it a try! 😊

Mmm so happy to hear, Kate, thank you!

Woop woop, so glad it was enjoyed, Maria! Feel free to share the recipe as well. We do kindly request that credit is shared to indicate the recipe is from Pick Up Limes with a link that directs the viewer to the recipe on our blog should they wish to learn more 🥰

Awe how nice of them to make the cake for you, Liz, we're so happy it was enjoyed! Wishing you a happy birthday as well ❣️

Woohoo! We're beyond happy to hear the cake was enjoyed, Jenny, thank you 😊

We're beyond happy to hear, Violet, thank you! Do let us know if you find any good toppings :D

Oh, Kadie, it means so much! Thank you 😊

But why though.... If it works vegan and is great?

Because I made this on a whim after watching the video on youtube and not being vegan, did not have those ingredients on hand. The next time I'll plan ahead and make it with the apple sauce and refined coconut oil.

So flattered to hear the glowing review, Cecilia, thank you! We're so happy it was part of the special day and enjoyed 💚

Hehe your little one sounds like they have good taste 😜 We hope you enjoy it if you give it a try, Clarisse and Pierre, and sending an abundance of love to France!

Aw we're so honoured the cake was part of the special occasion, Saf! Wishing you the happiest of birthdays 🥳

Hi Phison! Our understanding is that palm sugar contains more water content than granulated sugar, and coconut palm sugar may be less sweet. This recipe tends to be a little more stringent so we can't say with confidence as we haven't tested it out. Do let us know if you experiment with it though 😊

A wonderful idea to make muffins, Dionne, sounds delicious 😍

Oh no! Thanks for the insight, Lana, we're glad the gluten-free flour went well. We've had success with brushing cakes with cold water or plant milk to help add moisture, and have sometimes turned dry cakes into cake pops if it's not assembled yet. Perhaps extra fruit or experimenting with the traditional bread or apple method might also help (there are lots of articles on search engines with ideas 😃). Just in case you're interested and haven't already seen for next time, on the PUL website we can click on the step within the directions to cross them out when done. This helps us personally so we don't forget anything 😊

Hey Steffi, so nice to have all of the options! We tend to use conventional heat (the symbol on our oven shows the top and bottom heating without the fan) with the pans in the middle rack of the oven. If you'd prefer the option with the fan (called convection bake) note that the baking time will be less. There still tends to be variation from oven to oven for baking time though, so we'd recommend baking until a thin wooden skewer inserted into the centre of the cake comes out clean. We hope this helps for now and the cake is enjoyed ✨

Hi Claudia! We haven't had a chance to test it out ourselves so we can't say with absolute certainty, but we've heard a positive review using Bob's Red Mill 1-to-1 gluten-free flour. A mix of gluten-free flours usually works better than using just one gluten-free flour on its own. Do let us know if you're able to experiment with it 😃

Hey Svetlana! We haven't tried it ourselves to say with confidence, although we've heard a positive review using Bob's Red Mill 1-10-1 gluten-free flour. A mix of gluten-free flours usually works better than using just one gluten-free flour on its own. Do let us know if you give it a try 😊

Thank you! Will let you know if it works out!🙂

Hi Shuvya,
Here is the vanilla cake recipe. Have a great day. https://www.pickuplimes.com/recipe/vanilla-caramel-cake-459

Thank you!

Thank you for sharing, Sara, and we hope you enjoy the cake, Shuvya!

Hey Anne, thanks for the question! We've heard positive reviews with using larger rectangular pans, although if you have a tad smaller pan that might work nicer for a thicker cake. A 9 by 13-inch pan is over double the size of two round 8 inch pans. Usually, we want about half the pan to be filled with batter which would be equivalent to around 1.5x this recipe (three 8 inch round pans). If you opt to use the larger rectangular pan without adjusting the portions, the bake time will likely be a tad less, so we'd recommend keeping a closer eye and using a thin wooden skewer to check for readiness. You can also cut the cake in half to stack it if desired as well. We hope this helps for now and you enjoy the cake 😃

So glad to hear, Sam, and wishing your friend a very happy birthday 🥳

A lovely idea, Laura, thanks for sharing!

Hey there, Sowmya, thanks for the question and so sorry to hear about the texture of the cake! Do you kindly remember if the ingredients and portion sizes recommended in the recipe were used? We often find when the coconut oil is substituted for liquid vegetable oil that the cake becomes more crumbly. As for the middle being moist, we're curious if it was more of cooked moist (indicating the cake was solidifying) or uncooked moist (indicating the cake was wetter and not solidifying). Oven heat reaches the outside of cakes before the middle, so it was wetter, it could be a sign to turn the heat down a tad and allow the cake more time to bake. We hope this helps for now! We're happy to help problem-solve more to get to the bottom of it 😊

Hey there, Elli, we're so sorry to hear that the cake didn't turn out! What type of milk and vinegar were you using? The plant-based buttermilk indeed only requires the two ingredients and shortly after mixing, it should begin to curdle. We find that plant-milk high in protein works best for curdling. This includes soy milk and pea milk.

As for the cake being liquid still, was coconut oil swapped for liquid vegetable oil by any chance? The coconut oil helps retain the cake structure so this is one key ingredient we don't recommend swapping. We're wondering if perhaps the buttermilk not curdling may have impacted the overall acidity, although the cake should still harden in the oven overall. Turning up the heat may help in the interim. We hope this helps for now, and the birthday party is still enjoyed! Do let us know if there's anything else we can help with 🌻

hey thx for the reply. i used speltmilk and applecidervinegar and yes i read your note abt the coconutoil amd used that.
i made another cake from a different blog which didnt use buttermillk and it also didnt turn out so i guess its just me.
anyways the birthdayparty was fun and i guess i will leave the baking to other ppl in the future....

Hey Elli, no problem at all - it can be suuuper challenging baking from scratch so we hope you're not being too hard on yourself! We haven't tested out using spelt milk for buttermilk before, so perhaps if you give it a try again, could you try using soy or pea milk? It's so kind of you to bake a cake and we're so happy the party was still enjoyed 🥰