The Vegan Dr. Pepper Cake is a rich and soft dessert. This cake contains two grams of fiber and 510 calories per serving. Takes 55 minutes to prepare this recipe. We made this dessert with all-purpose flour, baking soda, salt, cinnamon, ginger, butter, sugar, Dr. Pepper, cocoa powder, vegan milk, lemon juice, flaxseed, water, vanilla extract, & buttermilk. Pair this cake with cinnamon baked apples, cold brew, vegan vanilla ice cream, hot coffee, coconut whipped cream, sliced bananas, or vegan ice cream. Store this Vegan Dr. Pepper Cake for five days in the refrigerator.
STATS:
- Total time: 55 minutes
- Course: Dessert
- Serving size: 1 piece
- Cooking time: 30 minutes
- Diet: Vegan
- Serving: 12
- Calories: 510 kcal
- Preparation time: 20 minutes
- Cuisine: American
EQUIPMENT:
- 9×13-inch baking pan
- Large mixing bowl
- Medium saucepan
- Whisk
- Rubber spatula
- Measuring cups
- Small saucepan
- Measuring spoons
- Pastry brush
- Wire cooling rack
- Knife
INGREDIENTS:
FOR THE CAKE:
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tbsp lemon juice
- Half tsp ground ginger
- 1 cup vegan unsalted butter
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- Two cups granulated sugar
- 1 tsp kosher salt
- 2 tbsp ground flaxseed
- 1 cup Dr. Pepper
- Half cup unsweetened vegan milk
- 5 tbsp water
- Two tsp vanilla extract
FOR THE ICING:
- Half cup Dr. Pepper
- ½ cup vegan unsalted butter
- Half tsp vanilla extract
- ½ tsp kosher salt
- ⅛ tsp ground cinnamon
- 3–4 tbsp vegan buttermilk
- 3 cups powdered sugar
FOR THE VEGAN BUTTERMILK:
- Half cup unsweetened vegan milk
- 1 tbsp lemon juice
INGREDIENT NOTES:
ALL-PURPOSE FLOUR:
- It gives structure and soft crumbs to the cake. This flour helps it work easily and gives a classic sheet-cake texture. You may use gluten-free all-purpose flour as per your preference.
GROUND CINNAMON:
- It gives warmth and a spicy taste to the cake. Cinnamon makes the chocolate and Dr. Pepper taste stronger. You may use fine sea salt as another choice.
VEGAN UNSALTED BUTTER:
- We use it instead of dairy butter to make the recipe vegan. It includes richness and moisture in the dessert. Utilize vegan margarine as an alternative in the recipe.
PEPPER:
- It is the signature ingredient of the cake that gives moisture to the recipe. This provides a sweet and subtle fruity-spiced taste in the dessert. You may use cherry-flavored cola as a substitute.
INSTRUCTIONS:
- First, mix vegan milk and lemon juice in the bowl for ten minutes.
- Now mix flaxseed with water for ten minutes in a separate bowl.
- Warm the oven to 375°F and grease the pan with vegan butter.
- In a large bowl, whisk flour, baking soda, salt, cinnamon, and ginger.
- Add the vegan butter, Dr. Pepper, and cocoa powder to the saucepan.
- Melt the butter on medium heat and gently boil the mixture for one minute, then turn off the heat.
- Pour the hot mixture with the dry ingredients into the bowl and whisk in the granulated sugar.
- Whisk the buttermilk, flax eggs, and vanilla extract in the bowl to make the smooth batter.
- Then spread the batter evenly in the pan to bake for half an hour.
- Now pour the Dr. Pepper into the saucepan and boil gently on medium flame.
- Cook the mixture for 8 minutes and stir vegan butter till it melts completely.
- Turn off the flame and gradually add powdered sugar, vanilla, salt, and cinnamon.
- Include the vegan buttermilk 1 tbsp at a time till the icing becomes pourable.
- Take the cake from the oven and cool for ten minutes, then pour warm icing on it and spread edge to edge.
- Lastly, chill the icing for 20 minutes, then cut the cake into 12 pieces and serve.
SERVING SUGGESTIONS:
FRUIT:
- Strawberries
- Raspberries
- Blueberries
- Sliced Bananas
CREAMY TOPPINGS:
- Vegan Whipped Cream
- Coconut Whipped Cream
- Vegan Vanilla Cream
WARM DESSERTS:
- Vegan Chocolate Ice Cream
- Warm Berry Compote
- Cinnamon Baked Apples
DRINKS:
- Hot Coffee
- Iced Coffee
- Black Tea
- Vanilla Chai
- Cold Brew
TIPS:
- Include ingredients at room temperature to mix them evenly and make the batter smooth.
- Do not mix the batter too much so the dessert does not become dense.
- Pour the icing on the warm cake to spread it evenly and get better results.
- Add the vegan buttermilk slowly to the icing to get better consistency.
STORAGE INFORMATION:
FRIDGE:
- Place the cake in the container and store for five days.
FREEZER:
- Wrap the cake individually and freeze for three months.
FAQs:
Can I include regular vegan milk in this recipe?
- Yes, you may add unsweetened soy or cashew milk as per your choice.
How to make the icing less thick?
- You may add vegan buttermilk gradually to make the desired icing consistency.
Can I make this cake earlier?
- Yes, you may bake the cake one day in advance and refrigerate.
How can I make this dessert gluten-free?
- Use gluten-free all-purpose flour if you do not want gluten in the recipe.
Can I add different soda in the recipe?
- Yes, you may add cola or cherry cola as per your choice, but the taste will be different.
NUTRITIONAL INFORMATION:
Calories: 510 kcal
Net carbs: 89 g
Iron: 2.2 mg
Total carbs: 91 g
Vitamin A: 1,650 IU
Fiber: 2 g
Calcium: 25 mg
Protein: 4 g
Sodium: 430 mg
Potassium: 75 mg
