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Vegan Chocolate Cake Mix from The Homemade Vegan Pantry. Book Review + Giveaway!

July 31, 2015 By Richa 136 Comments

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 MAKES 12 CUPS With this in the pantry, you’ll have no reason to deny yourself a chocolate fix when the mood strikes. If you’re looking for that perfect chocolate cake—rich, complex, but light— look no further. How about deep, fudgy brownies (pictured opposite)? It’s right here. Or almost guilt-free and oil-free chocolate muffins? Got those covered, too. Best of all, if you have kids like mine who tell you at ten o’clock at night that they need a treat to take to school the next day, you’ll be the supermom who can whip out amazing desserts “from scratch” in moments. 

Jump to Recipe   

Vegan Chocolate Cake Mix Doughnuts

 The The Homemade Vegan Pantry: The Art of Making Your Own Staples by Miyoko Schinner is the book you need to start cooking vegan staples at home. All of building blocks as home made soy milk, your own tofu and tempeh, baking mixes, pan cake mixes, mac and cheese mix, glorious butterless butter (palm oil free). Dressings and sauces such as eggless mayo, brown sugar mustard, ketchup, teriyaki sauce, vegan oyster sauce, vegan fish sauce, ranch, no-oil caesar and many more. Basic pizza, rolls, biscuits, pastas, gluten-free polenta crackers, cake mix.

The book also uses some of these in recipes for soups, pasta, cakes, brownies, cookies. There are vegan subs for unribs, unchicken, and obviously amazing cheeses like oil-free cheddar and mozzarella, almond feta and many many more.  

Chapters include
Condiments (sauces, dressings, jam),
dairy and egg-free goodness (cheese, yogurt, milks),
all you need is soup (broth, stock, soups),
the meat of the argument (tofu, yuba, yuba bacon, unfish, unchicken, unribs, neatballs),
magic and pasta (marinara, vodka sauce, mac n cheese mix),
the grains of truth (pancake mix, pizza dough, dinner rolls, pastry dough, granola)
sweet endings (cake mixes, buttercream, ice cream)

The publisher is giving away a copy of the book to one of the blog readers (US only). Please see the end of the post to enter. 

Spiced Butterless Butter

I had to make the glorious butterless butter and it does not disappoint. Its not a good idea to have this one lying around in my house this summer :).  I added some cayenne, garlic and cumin which makes the butter even more awesome. Get the butter recipe here.

I made the soymilk was surprised by the pleasant flavor. Miyoko’s recipe will give you less beany soymilk. I have made Miyoko’s cheese recipes from Artisan Vegan Cheese book and cannot wait to try the versions from this book!

The Homemade Vegan Pantry

So often the easily available staples are not a great choice for everyday meals because of the processing and innumerable ingredients. Miyoko makes it easy for anyone to make some of those with amazing results with some patience and practice. 

Other recipes from the book, these popular Unribs, the creamy non beany tasting soymilk.

Vegan Chocolate Cake Mix Doughnuts

I made the chocolate cake mix and decided to use it to make chocolate doughnuts. The cake mix uses baking soda and coconut sugar. The mix is mixed with boiling water to make such a silky batter which flows beautifully into the doughnut pan. Bake, cool, glaze, serve!

The book is hardcover and absolutely beautiful with elegant photos, great paper, pleasing, and gorgeous on the coffee table. Like most well designed and gorgeous books, I found that the design was given more preference over usability. The fonts could have been bigger and the instructions in paragraphs are hard to keep track of. Some breaks in the longer instructions would have helped for sure. The pages which are pastel colored with black writing on them are hard to read while cooking. This is just my preference though and my eyesight isn’t the best. I understand that it is hard to balance out everything with trying to fit things in pages and such. And eventually I get used to it after cooking for a while from the book. Plus, there is always the kindle version in which everything can be adjusted!

Vegan Chocolate Cake Mix Doughnuts

Print Recipe
4.91 from 10 votes

Vegan Chocolate Cake Mix from The Homemade Vegan Pantry. Book Review + Giveaway

MAKES 12 CUPS With this in the pantry, you’ll have no reason to deny yourself a chocolate fix when the mood strikes. If you’re looking for that perfect chocolate cake—rich, complex, but light— look no further. How about deep, fudgy brownies (pictured opposite)? It’s right here. Or almost guilt-free and oil-free chocolate muffins? Got those covered, too. Best of all, if you have kids like mine who tell you at ten o’clock at night that they need a treat to take to school the next day, you’ll be the supermom who can whip out amazing desserts “from scratch” in moments. Recipe by Miyoko Schinner from The Homemade Vegan Pantry, reprinted with permission.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 12 cups
Calories: 436kcal
Author: Vegan Richa

Ingredients

  • 3 cups (360 g) whole wheat pastry flour
  • 3 cups (375 g) unbleached flour
  • 4 1/2 cups (720 g) coconut sugar or 4 cups organic sugar
  • 1 1/2 cups (129 g) cocoa powder not Dutch-processed
  • 6 tablespoons very finely ground coffee espresso grind
  • 2 tablespoons baking soda
  • 1 tablespoon ground cinnamon
  • 1 tablespoon sea salt

Instructions

  • Sift together all of the ingredients into a large bowl, then using a wire whisk, mix well until the mixture looks perfectly combined. Alternatively, you can use an electric mixer or food processor. Store in an airtight container or ziplock bags at room temperature for 3 to 4 months.
  • For the doughnuts: Preheat the oven to 350 degrees F / 180ºc. In a bowl, combine 1/2 cup boiling water with 2 tbsp oil, 1 tsp vinegar and 1/2 tsp vanilla. Add 1 cup + 2 tbsp of the cake mix and whisk for at least 30 seconds. Pour the batter into greased doughnut pan and bake for 14 to 16 minutes. Cool slightly, then remove from pan. Cool completely and glaze.
  • The glaze I used is vegan chocolate melted in a little coconut milk. Double dip and let set.

Notes

Nutritional values based on one cup of twelve

Nutrition

Nutrition Facts
Vegan Chocolate Cake Mix from The Homemade Vegan Pantry. Book Review + Giveaway
Amount Per Serving
Calories 436 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 741mg32%
Potassium 303mg9%
Carbohydrates 103g34%
Fiber 7g29%
Sugar 39g43%
Protein 9g18%
Calcium 35mg4%
Iron 2.9mg16%
* Percent Daily Values are based on a 2000 calorie diet.
 
Spiced Butterless Butter
The publisher is giving away a copy of the book to one of the blog readers (US only) by Aug 8. To Enter, please leave me a comment about the basics that you find difficult to make at home or difficult to find in stores. 
Or grab a copy of  The Homemade Vegan Pantry today here.
 

Filed Under: dessert, soy free Tagged With: giveaway, review, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. Becca F says

    August 1, 2015 at 11:21 pm

    I have yet to make a quality vegan cheese at home.

    Reply
  2. Linda says

    August 2, 2015 at 9:03 am

    I find it difficult to make anything since I have no idea what I am doing. Love the thought of having your specific recipes to follow.

    Reply
  3. Paula says

    August 2, 2015 at 3:29 pm

    The most difficult thing for me is finding a meal plan. A 30 day with really simple recipes since I really don’t like spending too much time in the kitchen.

    Reply
  4. txgwen says

    August 2, 2015 at 4:07 pm

    I would love to be able to make a really good vegan mayonnaise that is close to sugar-and-fat-free.

    Reply
  5. Cynthia says

    August 2, 2015 at 5:04 pm

    I’m still trying to find recipes for the perfect vegan cream cheese and ranch dressing. But I’m pretty sure Miyoko has the answer.

    Reply
  6. Sylvia says

    August 2, 2015 at 7:34 pm

    Butter! I

    Reply
  7. Piper says

    August 3, 2015 at 12:04 am

    I have been vegan for 2 monthes now and loving it. Still getting the hang of palanning certain meals ahead of time and shopping not too far advance that my produce goes bad. Getting the hang of it though!

    Reply
  8. Marcia Lee says

    August 3, 2015 at 3:42 am

    I live in a area where it is very hard to find vegan foods. I have to travel two hours to buy them. It would be great to have a book that would allow me to make ingredients ahead of time to eliminate all the travel. Thanks so much for the opportunity.

    Reply
  9. Kathy Sturr of the Violet Fern says

    August 3, 2015 at 4:40 am

    We live in a small town and it is basically difficult to find just about anything vegan. Even the “veggie” section has items that contain eggs and dairy. We travel 45 minutes to another town where we shop at just one store for vegan items. Cheese, butter, sour cream – I would love to make these. I would love to make homemade vegan sausage. I love vegan.

    Reply
  10. Deanne O says

    August 3, 2015 at 6:57 am

    Vegan butter and meltable Vegan cheeses, rich veggie stock, and burgers that hold together when cooking them, are the hardest things I have to try to make and would love the “magic” way to do them all deliciously and correctly.
    I WANT THIS BOOK SO BADLY!!

    Reply
  11. Bethany says

    August 3, 2015 at 7:02 am

    A good vegan yogurt 🙁

    Reply
  12. kimberley says

    August 3, 2015 at 7:44 am

    I still haven’t been able to make a decent vegan butter! the struggle is real!

    Reply
  13. f says

    August 3, 2015 at 8:10 am

    Vegan cheeses without using nutritional yeast!

    Reply
  14. Andrea says

    August 3, 2015 at 9:41 am

    I have a lot of trouble with vegan cheese, like many of the previous commenters.

    Reply
  15. Sue Share says

    August 3, 2015 at 11:02 am

    I would love to be able to make everything myself! I struggle with almond-milk yogurt and ketchup. Thanks.

    Reply
  16. Mason says

    August 3, 2015 at 1:00 pm

    Vegan yoghurt has by far been the hardest to make at home. Achieving the right consistency along the the right amount of tang is so tricky!

    Reply
  17. Nicole {VeganShowOff.com} says

    August 3, 2015 at 3:13 pm

    Plain, unsweetened vegan yogurt has been a challenge for me to get right at home and also hard to find in the supermarket! Every kind is sweetened or flavored, grrrrr!

    Reply
  18. Linda Pan says

    August 3, 2015 at 3:32 pm

    It’s basic but I have trouble getting the consistency of vegan pesto right!

    Reply
  19. Julie Wood says

    August 3, 2015 at 5:41 pm

    Same as above, vegan cheese that tastes good and melts (vs sauce, got that down) and stocks (too impatient to gather ingredients)

    Reply
  20. moomoo says

    August 4, 2015 at 7:38 am

    Homemade broth. Everyone says it’s easy, but somehow get caught by barriers to doing it. Recipes I’ve seen use whole vegetables, which seems like a waste. But then I don’t have enough scraps left over for broth. What am I missing?

    Reply
  21. Mary says

    August 4, 2015 at 11:06 pm

    It was a huge struggle 4 yrs. ago when I found out I’m highly allergic to milk (all dairy), soy, egg, beef, gluten (wheat), banana, mushroom, and peanut. I haven’t been out to eat since and have to fix all that I eat. My husband won’t do without any of them which makes it harder. At least 1 of the first 3 are in absolutely everything you can buy except fresh produce and nuts. I would love to find, or be able to easily make, ranch dressing, yogurt, soy-free miso, gouda, egg rolls, pizza, bread, and marshmallows that I can eat.

    Reply
  22. Jessica P. says

    August 5, 2015 at 8:33 am

    Probably cheeses…although there are tons out there, they are all either too expensive or way too processed and making homemade vegan cheese is definitely an art

    Reply
  23. Chely says

    August 5, 2015 at 11:57 pm

    Good tasting cheese. And good GF breads and analogues.

    Reply
  24. Jennifer says

    August 6, 2015 at 6:36 am

    I would love to make my own tempeh, it gets to be so expensive in stores!

    Reply
  25. Ruchi says

    August 6, 2015 at 7:39 am

    I find it difficult to make restaurant-style crispy tofu or tempeh. Never get the same results – have tried marinating, deep frying and everything else in between.

    Btw, the chocolake cake mix sounds so easy and yumm!

    Reply
  26. Jill N says

    August 6, 2015 at 1:05 pm

    Asian food sauces 🙁 Thai is my favorite food and when I make it it’s so bland!!!

    Reply
  27. Jen says

    August 6, 2015 at 1:33 pm

    I am new to veganism so this would be a helpful springboard. I am particularly interested in no oil options. I love the oil but am trying to reduce my consumption!

    Reply
  28. Stacy Foster says

    August 7, 2015 at 9:54 am

    Tofu skin and how to use it.

    I’m so excited about your book & it will make a great gift for my vegan curious friends!

    Thank you!

    Reply
  29. Lukisha says

    August 7, 2015 at 7:01 pm

    Good creamy oil free salad dressings are very difficult for me to make…

    Reply
  30. Kyle Ravenell says

    September 3, 2015 at 2:16 am

    Miyoko has been a source of endless cooking inspiration to me. I ve learned so much from her about cooking the kind of thing that makes you slap your forehead and think, Of course!

    Reply
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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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