White Cake

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Recipe submitted by sass

White Cake

Ingredients (use vegan versions):

1 1/2 cups white unbleached flour
3/4 cup pure maple syrup
2 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup soy milk
2 teaspoon vanilla extact
1/4 cup oil
1 Tablespoon arrowroot powder + 1 Tablespoon water = mix well

Directions:

Preheat oven to 350 F. Oil 8x9cake pan or muffin tins.

Stir together dry ingredients, set aside.

Blend liquid ingredients, and add to dry mixture. Beat well with a whisk or about a minute. Pour into prepared pans and bake.

8x9 pan = 25-30 minutes - Cupcakes 15-20 minutes...it bakes very quickly! (Its done when a tooth pick inserted in the center comes out clean.)

ENJOY!

I WOULD LIKE TO THANK YOU FOR SHARING THIS WONDERFUL RECIPE. AS MY TWIN BOYS SUFFER FROM SEVERE FOOD ALLERGIES...TO DAIRY, EGGS AND PEANUTS. MAKING A CAKE IS A CHALLENGE. I CANT WAIT TO TRY YOUR RECIPE. THANKS, JULIE.

Archived comment by: jULIE

do u have to use sea salt ? and maple syrup? would a simple syrup work as well ?

Archived comment by: deanna

NO you don't have to use sea salt..but YES YES YES you must use Maple Syrup WHENEVER a recipe calls for it...as far as baking goes. Maple syrup is PURE and there is no comparison with pancake syrup which is made from artificial sweeteners and such.. let me know how the cake comes out

Archived comment by: emily

can i use Ener-G Egg Replacer for the arrowroot and water mixture? and would i just use enough to equal one egg? thanks! looks like a yummy recipe!

Archived comment by: teennaa29

hello recipe looks great but do you know any of the things like fat grams, caloires, deitary fibre, carbs, etc ? thanks looks great

Archived comment by: fallen_angel

This made a lovely and light cake. I used 1 tsp almond extract instead of vanilla and substituted cornstarch sinc I had no arrowroot powder. A great simple recipe to keep on hand!

Archived comment by: bette

Um you miss-spelled vanilla extract.

Archived comment by: bethJoy

Thank you for this great recipe! My son is allergic to eggs and dairy and I am allergic to wheat. We have been trying recipes for his 2nd b-day party and this is one of the few that has worked well. I used spelt flour (even exchange), corn starch instead of arrowroot, and I added a tsp. of orange flavoring. We all agreed its a hit! No one knows its vegan until I tell them.

Archived comment by: mamalleh

This cake was awsome!! I added mango and vegan raspberry jello on top and ate a half of the cake at once! Its also quite light so I don't have a stomach ache! :-)

Archived comment by: holihola

well, you miss-spelled misspelled, BethJoy.

Archived comment by: smileinjection

I loved this cake. I made cupcakes using the recipe as written only I substituted corn starch for the arrowroot powder. Next I made a chocolate version by adding 1/4 cup sifted cocoa powder and 1/2 cup melted vegan semisweet chocolate chips. The vanilla ones were great and the chocolate version was even better!

Archived comment by: ezo

I made this cake and it was very good, and very easy to make. The flavor was great using the maple syrup! THanks!

Archived comment by: stefaniw

I've made this cake a million times, and it is my all time favorite. I've made cakes, cup cakes, birthday cakes, multi -tier cakes, chocolate versions with choc soy milk and cocoa powder, etc. I sometimes add a bit of shredded coconut and less sugar, half whole wheat and half white flour, spelt flour works great as well. I've also used apple sauce instead of oil, but it doesn't come out the same, the texture becomes too different. I also add chocolate chips sometimes for my husband, but for my taste its already super sweet, so chocolate chips are a bit over board. I've never used arrow root powder, I always use cornstarch.. Works great.

Archived comment by: moniWoweries

I thought it was fantastic. Its taken the place of my previous staple white cake. I used a mixture of maple syrup, corn syrup, and brown rice syrup (we didn't have enough maple) and it turned out just fine. I think I'll keep doing the same because maple syrup is so darn expensive. I also used cornstarch instead of arrowroot. delicious! I'm off to make another one right now.

Archived comment by: angelOfDance

WHy is it that whenever I try to make vegan cupcakes I end up with muffins? Instead of fluffy, yellowish cake, I end up with brownish, grainy dough. What gives?

Archived comment by: vintageDiva

smileinjection, I am cracking up!!!

Archived comment by: little2ant


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Nebulousfive

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Re: White Cake

« Reply #1 on: July 15, 2006, 02:51:54 PM »

I made this cake the first time to make a cake just for fun with a friend, but it turned out so great that I used it again when my friend asked me to make her a cake for her graduation party. It is so moist and easy to work with when icing and decorating it. At the party, a bunch of people tracked me down to tell me it was the best cake they've ever had -- and they didn't even know it was vegan!

The picture I submitted was taken after the icing and poor penguins had melted a bit. The humidity was terrible .. but of course the cake kept its great taste!


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MizzouKitten

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Re: White Cake

« Reply #2 on: July 16, 2006, 11:05:31 AM »

K, I've neither tasted nor made this recipe... but I just had to mention, that cake is adorable! I love the penguins. Cheesy


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sproutmuncher

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Re: White Cake

« Reply #3 on: July 16, 2006, 01:50:11 PM »

I love cake decorating & I love penguins so I must say this is the besrt thing I've seen in a while!!! Fabulous job! Grin

Viva la vegan!


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KT22A

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Re: White Cake

« Reply #4 on: August 10, 2006, 08:15:23 AM »

Made cupcakes for a bunch of omnis; this was the first vegan cake recipe I've made that wasn't an inedible disaster. The maple flavor was really good, and they were generally well-received. Still, I want a cake that people can't believe is vegan and I'm not sure this fits the bill. I probably overmixed, but it was drier and a bit tougher than I wanted. I will try it again - I really thought it was tasty. (Fill muffin tins 3/4 of the way full.)


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Jennyvegn

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Re: White Cake

« Reply #5 on: August 23, 2006, 11:02:57 AM »

Thius recipe is great - I added some lemon extract and lemon zest and made awesome lemon cupcakes! this is my new failsafe basic cake recipe. I made a simple "buttercream" icing with toasted coconut ummmmmmmmmmm A+


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herbgal

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Re: White Cake

« Reply #6 on: January 08, 2007, 06:28:55 AM »

This is my first attempt at making a vegan cake. I've only just popped it in the oven...the batter scraped out of the mixing bowl tastes like the real thing - yum! I had to use commercial custard powder (cornstarch, vanilla extract and yellow colouring) instead of arrowroot because I'm visiting mum and that's all she had in the cupboard - so it might be a bit more yellow than usual. I still added 2 teaspoons of vanilla extract because I LOVE vanilla. I'll keep you posted on how it turns out! Thanks for posting such a simple recipe


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herbgal

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Re: White Cake

« Reply #7 on: January 08, 2007, 07:06:32 AM »

So far, so good - except that it's pretty flat. Maybe I should add more baking powder next time.. It looks gorgeous. Once I get back home, I'll post pics. It also smells divine, but I promised mum we'd try it together (since I'm supposed to be making it for her anyway, and it is 11pm so I shouldn't be eating cake either - but it SMELLS SO GOOD!!).


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lindserina

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Re: White Cake

« Reply #8 on: February 18, 2007, 11:40:02 AM »

this cake was great! i made it three-tiered for a theme party and it held up fabulously. thanks for the recipe, i'll definitely use it again!


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VeganChristine

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Re: White Cake

« Reply #9 on: February 19, 2007, 12:12:20 AM »

I made 12 cupcakes using this recipe today with some yummy vegan chocolate frosting, but I'm just not a big fan of the mapley flavor. Still searching for a vegan white cake that suits my tastes. I'll try the one in my new vegan cupcake cookbook next and cross my fingers that it will be the one! Thanks for the recipe. I am soooo impressed by that beautiful tiered cake! Wish I had them skills. Embarrassed

::sigh::


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LucidAnne

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Re: White Cake

« Reply #10 on: February 22, 2007, 04:18:10 PM »

i wasn't impressed. i thought it tasted like pancakes. the consistency was good, so maybe adding some sort of fruit or nuts may make it more tasty.


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weeeven

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Re: White Cake

« Reply #11 on: March 04, 2007, 08:38:37 PM »

I don't know how this recipe could have fewer than 5 stars. It's so impressive but really simple and versatile. I made mine into cupcakes with creamed Earth Balance instead of the oil, for more of a yellow cake, and they turned out really beautiful. I thought the slight maple flavor was delicious with chocolate frosting. I'm thinking this might be the perfect recipe to use for a vegan boston cream pie. I'll post that if I ever do it.


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Jaali

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Re: White Cake

« Reply #12 on: March 10, 2007, 08:48:50 PM »

Nice flavour; less-stunning texture.

This needed considerably more bake time than the recipe suggested - cupcakes required around half an hour, not 15-20.

They didn't rise much, and the the centres slightly sank rather than puffing up attractively, though perhaps because I opened the oven before they were well set (so if you're checking at 15-20, be very careful).

All that said, they certainly didn't go to waste - I really enjoyed the flavour; maple syrup is a pricey ingredient, but adds a deliciousness to a plain vegan cake. Other vegan plain cakes I've tried involve vinegar, which is nice in a chocolate cake with the cocoa to overpower the vinegary flavour, but not so well without. So this is as good as any vegan plain cake I've tried.

Even with its texture issues, it's worth making again.


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Jaali

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Re: White Cake

« Reply #13 on: March 16, 2007, 03:49:41 AM »

I gave this recipe another try, with a few changes:

1. Instead of arrowroot and water, I mixed up 2 en-er-g egg replacers.

2. I used 1/4 cup sugar and 1/2 cup maple syrup (since my previous batter yielded a cake that was too sticky).

3. I used whole wheat flour (which I also did last time).

4. I used 4 tsp baking powder (to compensate for using whole wheat flour, and to make for less flat cakes).

5. After separately mixing the wet ingredients and the dry ingredients, I set aside a third of each of those two, mixed 2 tbsp of cocoa into the smaller portion, made a chocolate batter and a vanilla batter, then swirled for marble cupcakes.

Verdict: yummy! Much, much better texture this time. The extra baking powder also did the trick, yielding cupcakes that are much more like proper little domes. The cocoa part of the marble is *so* good, next time I'd probably do 2/3 chocolate and 1/3 vanilla instead.


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PicklesAreVegan

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Re: White Cake

« Reply #14 on: March 24, 2007, 04:31:16 PM »

This is an awesome recipe! My new favorite!

lindserina- Your cake is beautiful! I love it! Haha. Wink


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