added this 17 years ago
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?
I doubled the oil and still had to add more than 1/2 cup more water.
It turned out SO good, and was even better the next day!! :)
I have been enjoying these by cutting them up and rolling them in confectioner's sugar and in cinnamon and confectioner's sugar. Then I put heat them in the microwave for a few seconds and they satisfy my craving for a doughnut. Very yummy since I don't have any icing!
I had high hopes for this recipe after reading the reviews but I am very disappointed as the 'cake' turned out much denser than I expected. Now I followed the recipe exactly except for the substition of applesauce for the oil and the elimination of almond extract. Maybe the applesauce is where I went wrong. I even added a little extra water than the recipe called for. How much water is to be added and how viscous is the batter suppose to be? I baked these as cupcakes and they looked like winners when coming out of the oven, lightly golden, but the texture is lacking. I am looking for that light, fluffy, crumbly texture as depicted on the mixes like betty crocker. I am willing to try this again but does anyone have any suggestions? Should I use more water next time? I haven't had a cake-like dessert for a long time and I am desperate to find a winning recipe! :(
use the oil instead and the batter should be thick somewhat if I remember correctly. But I don't think it's crumbly in any way it's spongy.
I had high hopes for this recipe after reading the reviews but I am very disappointed as the 'cake' turned out much denser than I expected. Now I followed the recipe exactly except for the substition of applesauce for the oil and the elimination of almond extract. Maybe the applesauce is where I went wrong. I even added a little extra water than the recipe called for. How much water is to be added and how viscous is the batter suppose to be? I baked these as cupcakes and they looked like winners when coming out of the oven, lightly golden, but the texture is lacking. I am looking for that light, fluffy, crumbly texture as depicted on the mixes like betty crocker. I am willing to try this again but does anyone have any suggestions? Should I use more water next time? I haven't had a cake-like dessert for a long time and I am desperate to find a winning recipe! :(
Startaurus,
You don't use any sugar? What do you use to sweeten it? If I sub water for the milk do I still also add water? Also, I plan to sub applesauce for the oil. Will this ruin the texture?
I do use sugar I use turbinado sugar I was only talking about the substitutions that I use.I also add the 1/4 cup water as well. I can't tell you anything about the applesauce part I never tried it but I say use the oil really.
Startaurus,
You don't use any sugar? What do you use to sweeten it? If I sub water for the milk do I still also add water? Also, I plan to sub applesauce for the oil. Will this ruin the texture?
Does this turn out like a fluffy white cake? I want to make cupcakes out of these. And should I use 1/4 cup of water or 1 and 1/4?
This is what I do I substitute the 1/2 cup soymilk with water.I don't add any flavorings. And I substitute vegetable oil for the canola oil and I still think it comes out as a light yellow cake.
Does this turn out like a fluffy white cake? I want to make cupcakes out of these. And should I use 1/4 cup of water or 1 and 1/4?
:D Hooooly cow, HOW is it possible for these to be so eggy and spongy and GOOD and also be vegan?! They taste AMAZING.
I must say, though, that I needed a lot more water- about a cup more, even.
Sounds good, but what size cake pan(s)
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