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Basic Yellow Cake

What you need: 

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raw sugar
1/4 cup water
1/2 cup nondairy milk (I use soy)
1 tablespoon apple cider vinegar or seasoned rice vinegar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3 tablespoons canola oil, divided

What you do: 

1. Preheat oven to 350 degrees F. In a large bowl, mix together dry ingredients.
2. In another bowl, mix all wet except oil, and stir well. Mix together wet and dry ingredients.
3. Add canola oil, 1 tablespoon at a time and mix well.
4. Bake 22-25 minutes until lightly golden.
You can substitute applesauce for the oil if you'd like to make this a healthier recipe. Just make sure to reduce the sugar just a touch if you use sweetened applesauce.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

This is a great cake. It is a heavy cake but does not taste too sweet.  I have made this cake about 5 times and it has come out great each time.

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The taste was pretty good, but it had a weird texture. It was kind of dense. This is the kind of cake that makes non-vegans think vegan cake is inferior.

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i love the rainbow pictures!

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the day i made it it tasted funny after sitting over night it tasted alot better but something is missing.  the flavor is not rich enough for me.  i dont think i will be making this one again.

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I made this cake and it turned out horrible for me. All I could taste was the almond extract...

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These cupcakes where not amazing.....they werent sweet enough and i followed the recipe step by step. and i had to cook them for about 15 minutes more. they cooked good but they didnt taste as good as they looked. i didnt substitute anything and i just followed the recipe. and it turned out like pancake mix....i dont know if thats what its supposed to be like so i guess its supposed to be like that. Maybe ill try it again.

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If it were me (and granted I haven't made this recipe yet, but I've done a LOT of vegan baking) and I wanted a crumbly texture that wasn't so spongy, I would take that 1/4 cup water and make that 1/4 cup oil instead, adding the other 3 TBS oil to it. And don't add it afterwards, mix it right in with the wet ingredients. If you over-mix a cake batter (as in adding oil, which gives a cake it's crumb) it over-develops the gluten in the flour; that's why they tell you you'll get rubbery pancakes if you beat the batter too long. You want to mix it until either it's just combined or just until most of the lumps are gone, that way the gluten is developed enough to hold it all together (which you need since you aren't using eggs) but not so much that it will turn out more rubbery than spongy.
Hope this helps!
And btw, AWESOME job with the rainbow batter! That's just (should I say it?) groovy.  ;)b

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This was yummy. I didnt have almond extract, and was a tad short on vanilla (only had about one teaspoon). It did need some more liquid, i added in some extra vanilla almond milk (which kind of made up for the lack of almond and vanilla also)
I made rainbow cupcakes. It made 6 cupcakes and 2 mini loaf cakes.

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Wow I have to say after 3 other yellow vegan cake recipes, with more error than success, this one is perfect! I made a few substitutions though: instead of 1/4 c water I added 1 cup, vegetable oil instead of canola, and almond milk for soy along with the addition of 1 1/4 t of vegan egg substitute. Absolutely lovely! the consistency is better than any boxed betty crocker.  So light with a lot of fluff and the taste is just enough to compliment your favorite icing. well done ;)b

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I used this for the light part of a marble cake, and it turned out just right.  I did have to add a bit more soymilk than the recipe calls for because it was way too thick when I made the recipe as-is.  I also substituted the water for fruit juice.  It didn't make too much of a difference but there was a little hint of fruity flavor.  Anyway, not bad!  It probably wont' become my go-to yellow cake recipe, but it was a nice change from my usual one.

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