Testing a vegan cake recipe for a customer. The cake is moist and i like the texture, when looking at it. However, it wants to crumble (fall apart) when cutting it, even with very sharp knife. I also had trouble crumb-coating it, as it wanted to fall apart while doing so. Made the icing softer to avoid tearing the cake. After crumb-coating, I put it in the fridge, and after chilling finished icing. Gave it more fridge time after icing, thinking it would harden up a bit, But it still wants to crumble during cutting. Here are the ingredients:
2 1/2 cups AP flour 1 cup cocoa powder 2 tsp baking powder 2 1/4 tsp baking soda pinch salt 1 cup Crisco
1 cup dark brown sugar 1 cup granulated sugar 1 TBSP vanilla 2 cups plain Almond Breeze 2 tsp vinegar
4 1/2 tsp Ener-G Egg Replacer (plus 3 TBSP prepared coffee and 1 TBSP water)
Any ideas? More Ener-G without additional liquid maybe?
TIA, Nana
That's a lot of ingredients. I make GF Vegan cakes and they aren't crumbly.
The best vegan cake is wacky cake. It is from the war time when butter, milk and eggs were scarce. My Mom made it all the time. The recipe will make 1 8" round and requires no mixer. It can be all made in 1 bowl then poured into the pan. Give it a try. It's much simpler. Double the recipe for 2 - 8" rounds
https://wellvegan.com/dessert/wacky-grandma-wacky-cake/print/747
https://wellvegan.com/dessert/wacky-grandma-wacky-cake
Hope that helps. It has a nice crumb.
I've made vegan cakes in the past and not had this problem - I wonder if the problem is because you've used both egg replacer and the vinegar/nut milk combo which I don't think I've ever done in my recipes (either/or but not both)
Take out the egg replacer. All it really is - is starches and levener. These can be drying. You already have enough levener in your recipe so adding more isn't necessary. I would remove it all together. Your other ingredients seem fine. That will probably do the trick. I use vinegar and nut milk in mine without issue.
Hope that helps.
I have had the dry crumbly issue in the past as well. I solved it by baking the cakes until just done when tested with a toothpick then letting them cool completely in their pans. Problem solved. I now cool all my vegan cakes completely in their baking pans. Works awesome.
It will probably work for you as well without changing your recipe.
Hope that helps.
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