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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: 
Recipe Category: 


I made them into cupcakes, they're pretty good.
Ahhh, can't wait to make this in cake form! :p


Someone left a post that these turned out like muffins when tried to be made into cupcakes. I am the only one who will eat these, so I wanted to make these into cupcakes and freeze them.  Can these be made into cupcakes?


Thanks Stride! I was making a pretty big cake, so I tripled the recipe (I needed a HUGE bowl to mix it!) and I replaced the almond extract with Mr Goudas Mixed Essence. I baked the cake in two pans; it filled a 9 x 13 inch pan, and a medium sized oval pan. I used the oval cake for her head, and I cut the body and ears out of the 9 x 13 inch cake. I did the outline with an accidently-vegan store-bought chocolate icing, and for the rest of the icing I used a "buttercream" recipe and swapped the butter for solid vegetable shortening and the milk for soymilk. I used Wilton food colouring paste to get the colour for her dress. Oh, and I piped the icing on using a pastry bag with a #16 star tip.

I just had a piece and it tastes as good as it looks  8)


Katica, how did you make that?!  That is so cute!  Bunnies are my favorite animals.  I definitely want to make this cake even more so now!


Ohmigosh, yum!
Although I subbed a fair few things, it's so nice to find a cake recipe without egg replacer etc.
I used coffee instead of water, added some orange zest, left out the salt and almond essence and made up a thick caramel sauce for the cake to cook upside down in after it rose (ohmigosh, it rose! I have really bad luck with that normally).
Definitely a staple recipe! Cheers  :)


i made this recipe and it didn't turn out very white for me, but i didn't use bleached flour and i used raw sugar and some not so great vanilla that sort of dyed the batter a littl so  it was golden colored instead of white, BUT it tasted great! very moist and the almond extract lends a very nice touch. i subbed applesauce for all but 2 tsp of the oil and used light soymilk in place of the water. i topped this with a strawberry port sauce and some fresh mint. deeeeelish!


i make this cake a lot, and it's super easy and tastes great. i brought it to a vegan potluck with many friends and everyone was asking for the recipe! i made this for my non-vegan family and it was gone before the night was over! ... i have however played with recipe a bit and tried a few variations...

instead of almond extract, try lemon, and citrus vinegar instead of white. and as a simple icing, mix lemon juice and powdered sugar together until right consistency.

on original recipe, try an orange glaze of OJ, orange zest and powdered sugar. the almond and the orange compliment each other.

and finally, bake this cake a day or 2 ahead of when you are planning on eating it. I noted it tastes better after a couple of days.

overall, a really simple yet delicious treat for vegans and non vegans alike! :)


I have made this cake 3x's since I found the recipe and every time it gets better and better.

I did do a few adjustments though:

1) I did only 1/2 a cup of water and added 1/2 a cup of vanilla soymilk
2) I added maybe 1/4 a cup of vegan chocolate chips.

Amazing cake!
My boyfriend has been vegan for five years and he hasn't had a birthday cake for those five years. He was really appreciative to me for making him a cake and b/c of you I scored major g/f points. Thanks!


I've made this cake a few times now and it's very good, and goes over well with non-vegans too. It's not a "typical" vanilla cake; it has a special flavor - almost caramel or maple-y, but I love it. I've made it both with and without the almond extract, and while it is good both ways, I prefer it without. I usually make a homemade "buttercream" vanilla frosting, but this time I was lazy and trying to clear our cupboards of junk, so I used our last tub of Duncan Hines vanilla frosting. The sides did come out a bit crunchy (but honestly, I kinda like it that way), but the middle is very moist and fluffy, and I only baked it for about 25 minutes before it tested done. YUM!


This cake is AMAZING!

I have made it numerous times, with chocolate, almond, and raspberry frostings, and all were great.

THIS IS VERY IMPORTANT: The vinegar needs to be the very, very last thing to add into the mix, otherwise it will go flat.  literally, pour the batter into the pan, with the oven pre-warmed and ready to go, and THEN ADD VINEGAR.  stir it with a fork while in the pan, and then throw it in the oven.

ALSO - This time around I doubled the recipe, used a glass 9x13 pan, and cooked it at 340 for 45 minutes, and I was worried about the doubling at first, but it worked perfectly. 

I tend to use vanilla soy milk instead of water, by the way.



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