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 | | 28 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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28 Responses to “Vegan White Cake”

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1. 28
   Kelly Says:
   February 6th, 2010 at 6:54 pm

   I have been searching for a good eggless white cake recipe for 4 years (kids have egg allergies). I made this according to the recipe except I used regular milk and butter. It turned out awesome. I made cupcakes. Finally, an eggless cake recipe that doesn’t taste like biting into an old, wet sponge.
   
   Thanks for trying the recipe Kelly. I too am going to try it with butter and milk.

2. 27
   Sukhi Says:
   January 31st, 2010 at 2:33 pm

   Madhu,

   Just completed Wilton’s Course 1 after seeing it on your blog. I was wondering how made these rose flowers on the cake?

   Thanks,
   Sukhi
   
   That’s great to know Sukhi. The roses are covered in the 2nd course. I just tried it with one of the tips already being used in the 1st course. These are rossettes and check the link I have provided in the post.

3. 26
   vani Says:
   January 20th, 2010 at 6:30 pm

   hi ,

   i tried making this cake and it came out really good and i just added tutti fruti on the top of the cake….the cake came out really well and nice and spongy and everyone liked the cake in the family:)i am happy:)thanks to you and for recepies too……….

4. 25
   vani Says:
   January 19th, 2010 at 9:48 pm

   hi ,

   i am taking classes of wilton 1 decorating classes in Joann… after seeing your posts… i finished 2 classes and this weekend will be my 3 rd week of class and i have signed up for the wilton 2nd course also…. i am an eggless person too … so i just love your website and i visit it everyday.. today i tried this cake .. and baked it it came out really well and fluffy and spongy.. but the only part is that the top of the cake becomes hard and cracked:( can u pls tell me what mistake i did… and how to correct them… as i need to start icing on it pls let me know. thanks a lot for all your recepies and pls do give us more recipes here… i have recommended your site to all my friends.. pls let me know..

   You’re most welcome Vani. I’m guessing maybe you over baked it. You will be cutting off the tops anyway to level it. So I think it should be fine.

5. 24
   vani Says:
   December 2nd, 2009 at 6:59 pm

   wah, what a beautiful cake. it is really nice. i am eager to join the wilton course 1..in joann…. i also donot use egg in my kitchen at all and products which contain eggs in them. so i am really happy to see ur blog. thanks and keep posting recepies for all of us here. i could find black forest cake in ur webiste . can u pls point it for me… thanks

   is there any replacer for ener-g. as i am in usa and i did go to walmart and ask for it. but no lunck finding that item in walmart. can u pls tell me where i can buy them.. thanks
   
   You should be able to find whole wheat pastry flour, Ener G in organic aisle of supermarkets, or try Whole Foods, Trader Joes. I did see another brand of egg replacer, I think it is called No Eggs or something, but it’s here in Canada. I’m not sure if it’s available in US too. I’m sure that finding EnerG in US should not be a problem. Check the following link from EnerG’s website. Enter either the State or your area’s zip code to find stores which sell EnerG. http://www.ener-g.com/Where/

   Go to Michaels for cake decorating supplies. They have everything from cake carrier, boards, course kits etc. But I feel it’s pricey, at least here in Canada. So look for other cake decorating supply stores and do a price check.

   I have not tried an eggless black forest cake so far. Please check the following link for an egg free recipe. http://cooking4allseasons.blogspot.com/2007/06/eggless-black-forest-cake.html

6. 23
   JC Says:
   November 28th, 2009 at 6:32 am

   Check out this informative and inspiring video on why people choose vegan: http://veganvideo.org/

   Also see Gary Yourofsky: http://www.youtube.com/watch?v=bagt5L9wXGo

7. 22
   Nayna Says:
   November 28th, 2009 at 12:45 am

   Hi Madhuram, lovely post,

   Instead of the Egg Replacer Powder (EnerG) is there anything else I can use.

8. 21
   Alka Says:
   November 27th, 2009 at 6:03 am

   Guess what..I just finished making a cooker cake(choco cake with cake mix) for my BIL, and was searching for some simple Icing tips..and look where I landed ..Darn how much I wish you were here to teach me the lovely lovely Icing..its simply to die for !
   Followed the links that you provided and I don’t think I am yet ready to take the plunge..completely boggled with the look of the cake here….I need this icing for my cake..Boooooohooo

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