Madhuram's EgglessCooking.com | Eggless Recipes | Egg Free Baking

Vegan White Cake

November 18th, 2009 Madhuram Posted in Cake Decorating 101, Cakes, Muffins/Cupcakes, Vegan Baking | | 35 Comments »

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

• Ingredients
• Procedure
• Taste
• My Notes

Ingredients

Cake Flour 3 cups

Baking Powder 2 teaspoon

Salt 1/2 teaspoon

Egg Replacer Powder (EnerG) 2 teaspoons

Water, lukewarm 1/4 cup

Unsweetened Soy Milk 1 and 1/2 cups

Margarine 1/2 cup

Sugar 1 and 1/3 cups

Vanilla Extract 1 tablespoon

Yield: One 8-inch cake and 8 regular size cupcakes or two 8-inch cake rounds or one 9×13-inch cake

Procedure >>

Procedure1 Preheat oven to 350F. 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.

2 In a bowl, mix together the flour, baking powder and salt.

3 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.

4 In another bowl beat the margarine with an electric mixer until softened. Add sugar and vanilla to the margarine and cream together thoroughly.

5 Add 1/2 of the soy milk mixture to the margarine/sugar mixture and beat for a minute.

6 Add 1/2 of the flour to the margarine and beat for a minute.

7 Now add the remaining soy milk mixture and flour mixture alternately and beat together for a minute after each addition.

8 Pour the cake batter into prepared pans.

9 Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.

10 Cool the cake in the pan for 10 minutes. Remove from pan to wire cooling rack.

<< IngredientsTaste >>

TasteThis cake was good, but I think I felt the presence of soy milk when I ate the cake without the icing. Luckily my husband and others didn’t feel it. So next time I’ll be trying some other non-dairy milk instead. It did have a nice texture, especially the cupcakes. Together with the frosting it tasted no different than any other cake.

<< ProcedureMy Notes >>

My Notes1 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.

2 For the margarine, I used Fleischman’s No Salt Added soft tub margarine.

3 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

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Tags: baking powder, cake flour, eggless white cake, EnerG, Margarine, Soy Milk, sugar, Vanilla Extract, vegan white cake

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35 Responses to “Vegan White Cake”

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1. 35
   divya Says:
   July 28th, 2010 at 8:46 am

   oh!thank u so much madhuji.can u please tel me how to make an icing using whipping cream or home made butter.i need it with measurement.please tel me in detail.next there is week my son’s birthday.reply me please.i want how u did cake decorate.thank u so much.

   I’m sorry I couldn’t get back to you immediately. Check the following icing recipe and use butter instead of the vegetable shortening mentioned. Also you can use regular vanilla extract instead of the clear extract. http://www.egglesscooking.com/2009/11/04/vegan-buttercream-icing/

2. 34
   divya Says:
   July 28th, 2010 at 6:56 am

   what is cake flour?is it home baking(maida)?

   Divya, its a low protein content flour especially used while baking cakes, so that you get a light and fluffy texture. You can make it yourself. It’s just 3/4th cup of all purpose flour mixed with 2 tablespoons of cornstarch.

3. 33
   Wanda Says:
   May 11th, 2010 at 2:38 pm

   Thank you so much for this recipe! My daughter is allergic to eggs so I’ve been searching for a cake recipe. I made it for her 3rd birthday and she loved it. Everyone else loved it too and they didn’t even know it was eggless until I told them. Awesome cake recipe!!

   Oh! I’m so glad that your little one enjoyed the cake. Thanks for trying the recipe Wanda.

4. 32
   shivani Says:
   May 9th, 2010 at 9:17 am

   awsome for people who don’t eat eggs which is one of me
   

5. 31
   shivani Says:
   May 9th, 2010 at 9:16 am

   

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