Vegan White Cake

(from 4 reviews)

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.

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.

Vegan White Cake Roses


Vegam White Cake Recipe

Prep TimeCook TimeMakes
15 Mins30 MinsOne 8-inch Cake & 8 Regular Size Cupcakes OR Two 8-inch Cake Rounds OR One 9×13-inch Cake.
Vegan White Cake
4.5 from 4 reviews
A very good recipe for a vegan white cake using EnerG egg replacer powder.
  • 3 cups Cake Flour
  • 2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 2 teaspoons Egg Replacer Powder (EnerG)
  • 1/4 cup Lukewarm Water
  • 1 and 1/2 cups Unsweetened Soy Milk
  • 1/2 cup Margarine
  • 1 and 1/3 cups Sugar
  • 1 tablespoon Vanilla Extract
  1. 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.
  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.
  1. This 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.
My Notes:
  1. 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.
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Vegan White Cake

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  1. 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?

  2. 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?

  3. 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.

    • 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.

  4. 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.

  5. 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!

  6. 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

    • 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.

      • 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


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