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White Cake

What you need: 

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

What you do: 

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!

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I doubled the recepie.
And added rainbow sprinkles to make fun-fetti type cake.
But the origional values I used were 1/4th regular sugar, and 1/2 maple syrup.
And I used an ener-g egg instead of the arrowroot mixture.

They turned out more muffin like to me, but I think once I frost them with vanilla frosting they'll taste perfect. :D

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This is an awesome recipe! My new favorite!

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

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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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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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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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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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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.  :-[  ::sigh::

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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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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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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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