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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'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!


very good. i modified it into a pineapple upside down cake. very delish. i usually mix the wet and dry seperatly and then together quickly and pop right into the oven. i'm going to post my modified version for the pineapple upside down cake cause...i can...and there isn't one on here.


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.


AND THAT'S THAT!!  And no room for tact, eh Tamrha.


I couldn't even put it in my mouth, the SMELL odf this cake was disgusting!!! Never minnd that its flat as a pancake too. Thank God I tried it out before my son's birthday. Its gone straight into the TRASH.



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