Vegan White Cake

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.

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

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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/
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.
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.
May 9th, 2010 at 9:17 am
awsome for people who don’t eat eggs which is one of me
May 9th, 2010 at 9:16 am