I was looking for a good white cake recipe to bake for my husband's birthday. I saw a recipe for vegan white cake in The Vegan Family Cookbook by Chef Brian P. McCarthy. Actually that book has a lot of interesting recipes, especially vegan baking recipes and I literally want to try each one of them. Wish I had the time for it. So do look for that book in your local library.
For that week's class I had to take 8 cupcakes. So I used the recipe to bake one 8-inch cake for my husband's birthday and the remaining batter was exactly enough for 8 cupcakes.
We practiced with tips 3, 12, 21, 67 and 2D in the 3rd class. Check the following links to see what decorations are possible with these tips.
- Apple
- Figure Piped Baby Heads
- Grapes
- Leaves
- Shell
- Star Drop Flower
- Swirl Drop Flowers
- Clown
- Heart
- Rosette
If you tried this Vegam White Cake recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegam White Cake
Ingredients
- 3 cups Cake Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoons Egg Replacer Powder (EnerG)
- ¼ cup Lukewarm Water
- 1 and ½ cups Unsweetened Soy Milk
- ½ cup Margarine
- 1 and ⅓ cups Sugar
- 1 tablespoon Vanilla Extract
Instructions
- Preheat oven to 350F for 15 minutes. Oil and flour cake pans. I used one 8-inch round pan and baked the remaining batter in a muffin tin for cupcakes. Got 6 of them.
- In a bowl, mix together the flour, baking powder and salt.
- In a blender/food processor blend together the warm water and EnerG and blend it until it's frothy. To this add the soy milk and blend it for another 30 seconds and set it aside.
- In another bowl beat the margarine with an electric mixer until softened. Add sugar and vanilla to the margarine and cream together thoroughly.
- Add ½ of the soy milk mixture to the margarine/sugar mixture and beat for a minute.
- Add ½ of the flour to the margarine and beat for a minute.
- Now add the remaining soy milk mixture and flour mixture alternately and beat together for a minute after each addition.
- Pour the cake batter into prepared pans.
- Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes. Remove from pan to wire cooling rack.
My Notes
- I used sweetened soy beverage so I reduced the quantity of sugar to 1 cup and it was perfect because it also got the sweetness from the frosting.
- For the margarine, I used Fleischman's No Salt Added soft tub margarine.
- If you don't have cake flour it's ok. Instead use this substitute which is widely used. Place 2 tablespoons of cornstarch in a 1 cup measuring cup and then fill the rest (until the top of the cup) with all purpose flour and level it off.
Taste & Texture
Nutrition
Linda says
I tried this cake the other day--it's very good. My question is, can it be frozen? And if so, how well does it hold up?
Madhuram says
Thanks Linda. I guess so. I haven't tried it.
Jag says
Hi Madhuram, I have been looking for a good eggless cake recipe, but yet to find one!!! I thought I would try using egg replacer with your recipe. You have used soy milk, can we use normal milk?
Madhuram says
Yes you can Jag.
anupama says
hi,
i have gel egg replacer which i have got from bakery product wholesaler my question is how to use it suppose i have cake recipe in which there is egg how to replace it. how much quantity should i use, should i use baking soda or not with it.
Madhuram says
Use 2 teaspoons of egg replacer whisked with 3 tablespoons of water for each egg to be replaced. Don't need to change the baking soda measurements.
Vicki says
I just tried this last night. I am so happy with this. I have tried other recipes that taste ok, but were impossible to work with if you want to actually decorate a cake. This one didn't stick to the pan or fall apart like the others. I used almond milk in ours and it was good. Since this is NOT a regular cake, I am not expecting it to taste exactly like a regular cake with eggs. It is really good for an egg free cake. I was able to make a two layered cake with ease. Something I couldn't do before this recipe.
Madhuram says
Thanks for your detailed feedback, Vicki.
Nipa hemal says
Hi Madhuram, please tell me from where is egg replacer available from were should I buy as I am from sharjah.
Madhuram says
Try to find it in any big supermarkets Nipa.
Regina says
I have been making vegan cakes for a few years now, and have found that you can add 2 TBS of vinegar to replace the eggs in cakes. You can't taste it all. I also did a side by side comparison of using soy milk VS filtered water. The difference was amazing. The one with soy milk was heavy and didn't rise, the one with water rose and was fluffy and moist! Just thought I would share what I have discovered!
Madhuram says
Thanks for the tip Regina.
VR says
Hi Madhuram
I tried this recipe but used shortening instead of margarine. I also added some orange juice to it. Overall it was good but it was very dense and almost tasted like banana bread. It wasn't light and flaky as a cake should be. Any suggestions on what I could have done wrong. Thanks
Madhuram says
If I remember right, the cupcakes were more light and fluffy than the cake. The only thing I can think of is overmixing the batter.
VR says
I don't think I over-mixed the batter. The only other thing I did was use 2% milk. Would that have made the cake dense and some what dry? Thanks
Archana Pradeep says
Hi MADHU, This cake looks realy awsome as it doesnt have any coco.Kids are always fond of coco and choclates..So on their birthdays especially they get anything they ask for. Next week is my son's bday so i was looking for a cake without coco. However i need clarifications for couple of things in this recipe.
Instead of Egg replacer can i use yogurt or maybe butter? Here egg replacer is not available.
Other than soy milk, is it fine to use regular milk?
What other product can i use other than margarine?
Generally i dont use margarine for my day to day life.Here most of it will have egg and we dont eat egg.My husband never eats any cake outside the house only bcoz it will have eggs.Here in Germany most of the cakes also have alchohol and gelatin. so poor kids hardly get to eat cakes outside.Thank you so much for posting such lovely cake recipes and helping others to bake the cake healthily at home.
Madhuram says
Hi Archana, thanks for your comment. I would suggest you to try this Eggless Vanilla Cake or this Easy Eggless Vanilla Cupcakes instead of the vegan white cake recipe because I don't think you will get good results substituting yogurt for the egg replacer powder. Both the recipes I have mentioned can be baked as cupcakes as well as round/square/rectangular cakes and the ingredients are also easily available.
S. Kaur says
For the longest time I tried to find a decent white cake recipe without eggs. Otherwise I had to keep making vegan chocolate cake for every event in the family. Finally I came across this recipe just before my son's birthday in 2009. It was such a hit that everyone I know asked me for the recipe. I also use this as a base recipe fr cakes and change flavors (lemon with strawberry filling, etc). It's an awesome recipe for white cake. I have noticed that it works best with cake flour as suggested. I tried whole wheat pastry flour, all purpose flour, etc., but it turns out best with cake flour.
Madhuram says
Lemon and strawberry sounds like an interesting combo. Thanks Kaur.
jagruti says
Hi, want to try out this cake but I have a question. Is corn flour and cornstarch the same thing? If I don't want to use egg replacer as I dont know if we get it in Ahmedabad. Is there any other substitute I can use without compromising on the fluffiness of the cake. Thanks.
Madhuram says
Cornflour and cornstarch is the same. Try using a teaspoon of baking powder instead of EnerG
puvi says
Hi Madhuram,
I actually tried to post this comment in Eggless vanilla cake and cake decorating tips (the rainbow decoration on blue frosting) page.
Somehow the site would not let me post my comment even though i entered the correct antispam comment math (5+8=13). I got error msg which said i have entered wrong sum.
I tried a couple of times then thought of posting it here. Just thought of bringing it to your notice.
Thanks
puvi
Madhuram says
Try refreshing the page, so that you will get a new sum and you can answer that and the comment will be posted.
puvi says
Hi Madhuram,
I have a quick question regarding where can i see my previous comments? I actually read your reply to my querries in my email, cos somehow i am not able to find my comments so that i could thank you.
Anyways, I'll thank you here for all your quick replies. THANK YOU.
Also I have a question with frosting, I want to frost a cake this time. I want to make simple flower/rosettes. I looked around for stiff frosting recipes. I found a couple of recipes but all of it calls for too much sugar powder(4cups) to 1 cup butter. So thought of checking with you if there is any alternative to reduce the amt of sugar and still have stiff frosting.
Actually I have quite a lot of milk powder on hand, so was wondering if i could substitute some of the sugar with milk powder.
Would love to hear suggestion from you regarding substitute for sugar and also some recipe where i use my milk powder 😀
Thanks
puvi
Madhuram says
You're welcome Puvi. You should be able to view the comments in the appropriate post below your comment itself. Using milk powder for the frosting does sound very interesting. I cannot comment on it because I haven't tried it myself. But I guess it should work. Try it for a small batch and see how it works. Regarding recipes for using milk powder, you can make khoya/khova using milk powder by mixing it with water and cooking it in the microwave oven. You should be able to find the recipe if you Google it. You could also prepare a homemade hot cocoa mix.
Adelina says
What a lovely cake!
Did not try the Ener-G, but here is some thought for the health conscious, restricted diet or concerned about what you are ingesting, be aware that egg replacer contains both corn-derived ingredients as well as Carboxymethylcellulose, a chemical thickener that is indigestible and can cause diarrhea, constipation and bloating. Those concerned about your intake of random chemical compounds should reconsider this particular thickener/rising agent in your baking and cooking.
Meena says
Dear Madhuram,
Can I use vinegar instead of Ener-G replacer? I wanted to bake vanilla cake for my daughter's birthday but I am not sure about the measurement if i were to use vinegar as the egg replacer. Kindly, help me out with this...Thank you. 🙂
Meena says
Hi Madhuram,
I recently bought wilton's white frosting. As my daughter's birthday is coming up, I wanted to bake a cake and decorate it myself. (Going to be my first time..!) I came across your reply to Kala while browsing your site.So I called up the wilton's customer service and enquired whether their products contain any animal source as ingredients. They said that none of their products contain animal source or animal by-products as ingredients. I am hoping this will be helpful for ppl who want to buy readymade wilton products.
Madhuram says
That's great to know Meena. Thank you very much for sharing this info with all of us.