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White Cake

What you need: 

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/4-1/2 teaspoon salt
1 cup water
1/3 cup oil
1 tablespoon mild vinegar
1 tablespoon vanila
1/4 teaspoon almond extract

What you do: 

1. Preheat oven to 350 degrees F. Mix or sift dry ingredients together in a large bowl.
2. Measure in the wet ingredients, and stir with a fork until no lumps remain.
3. Pour into an 8 x 8" pan. No need to grease if you're serving it from the pan. Otherwise, grease and flour pan.
4. Bake for 35 minutes or until tests done.

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I have to say that I did not like this cake. It does not taste very good, it tastes like eating straight earth balance with some flour mixed in.
Maybe for some of the others here this is the first time they have ever made a vegan white cake. however I have to say, pick up the Veganomicon and try the vanilla yogurt pound cake. you will need some soy yogurt to make it but it is hands down the best vegan white cake I've ever had (except if you live in new york and can go to Babycakes whenever you want!)
Sorry, I tried it but will never make this again.

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I wasn't thrilled with this cake. It was a bit oily and more muffiny in texture and flavor than cakey. I'll let it sit for another day and try it again, but I'm not convinced yet.

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it sank in a few places, but otherwise a really great result - at least it rose (I always have trouble with that) :) I'll try to post a picture once I'm done with the decorations ^^ thanks for a great cakerecipe with no egg-replacers!

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Yeah, so...I dunno. I've tried SO many white/yellow cake recipes....and it's just not what I hope it to be. I even tried some of the tips that others mentioned. I did use whole wheat pastry flour...but I've used AP before..and it didn't make a difference. I also added 1 tsp baking powder...and did 1/2 cup water and 1/2 cup vanilla soy milk. I added the vinegar in the pan (like someone mentioned), and briefly stirred it around....that didn't seem to make a difference. I've never added almond extract..so maybe that makes a big difference in the flavor?

Mine just come out a bit dense (not light and fluffy), and are lacking in flavor a bit. It's really the texture thing..it's just not quite right. I don't know what I'm missing...

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Hm... the batter was yummalicious, but not really impressed with the cake when it was done. :-/

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this cake is so amazing when you add about 2 tbsp of naturall yogurt and a splash of lemon juice!!! 5 stars!! i put some frosting on too made from powdered sugar, oil and soy milk and top with raspberries sometimes too =) :)>>>

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Ok, so I take it that this method produces a more "vigorous" leavening than baking powder can, hence more spongy. I will try it  ;)

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I would like to make this, but I have to ask: is there some reason why I wouldn't want to replace the baking soda/ vinegar for a vegan baking powder? That would eliminate having to mix in the vinegar right before baking. maybe I've missed something here

I remember back in elementary school science my teacher showed us the chemical reaction when you mix baking soda & vinegar, and basically that is what happens with this recipe you need it as a chemical reaction and in turn that reaction produces a more tender spongy cake.

If you don't feel like using this recipe anymore try mine.

http://vegweb.com/index.php?topic=17817.0

(Oh and it's easily modifiable... You know if you don't like certain aspects of it)

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I would like to make this, but I have to ask: is there some reason why I wouldn't want to replace the baking soda/ vinegar for a vegan baking powder? That would eliminate having to mix in the vinegar right before baking. maybe I've missed something here

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thanks for the reply :) is it a dumb question how to make a cake healthier while still resulting in a moist and light cakey texture?

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