Using diet coke instead of eggs?! Vegan and gluten-free chocolate cake recipe
Sometimes when you are vegan or gluten free you may think that you have to sacrifice certain things that aren’t in line with your diet.
You might think that packet-baking (that is, baking something from a pre-made box) is one of those things that isn’t suitable for your dietary needs; but you would be wrong.
The Betty Crocker devil’s food cake mix contains ingredients that are totally safe for vegans, and now have a gluten free mix too!
The packet recommends that you make the cake by combining the mix that comes in the box with 120ml of vegetable oil, 230 ml of water and 3 medium eggs. But for a vegan alternative – simply mix in a can of diet cola and a pinch of baking powder!
This is perfect to make if you’re a novice baker, or have no time to bake a cake from scratch. I actually think it tastes much better than if you use eggs, because it makes the cake much more moist.
You can also top the cake with a layer of some vegan and gluten free icing, which is also super simple to make using dairy-free milk of your choice, icing sugar and vegan chocolate.
Our full recipe is below.
Alternatively, you can actually use the Betty Crocker boxed chocolate icing, which is labelled as suitable for vegetarians but is also vegan. There is a gluten-free version of this too.
Ingredients for the cake:
1 packet of Betty Crocker Devil Cake Mix
330ml can of coke
Pinch of baking powder (to make it rise)
Ingredients for the icing:
60ml diary-free milk – chocolate dairy free milk can be used to make this even more chocolate-y!
100g icing sugar, plus extra to dust over the top of the cake
170g vegan-friendly chocolate, melted.
Method:
Preheat oven to 180c and grease your cake tin(s). It’s best to use two so you can properly layer the cake, but if you only have one you can cut the cake in half yourself.
In a large bowl pour out the cake mix and slowly add the coke, combining. Use a large spoon to fold the mixture. Put a pinch of baking powder in the mixture too.
Do not whisk it as we want to keep as many air bubbles as possible to help the cake rise.
Pour into your cake tin(s) and bake for 20-25 minutes. It will be cooked when you can poke through a skewer and it comes out clean.
To make the icing mix together all ingredients until completely combined. Only ice the cake when it is completely cooled.
Decorate the top with a dusting of icing sugar. Enjoy!
