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
Tami Reese says
hi so glad i was able to find this site. My granddaughter has been tested recently and we found out she is very allergic to eggs. do you know if this enerG egg substitute has any form of eggs in it what so ever? We were told that she needed to stay away from all egg substitutes because they all contain some egg. and it breaks my heart to see her not being able to have cookies and cakes.
Thanks for any help you or anyone out there can give us!
Hi Tamie, EnerG is totally an egg free product. It is made of potato/tapioca starch and other leaveners. You can definitely use it in your granddaughter's diet.
Sweatha says
Belated B'day to your Hubby Madhu.I know I am late in commenting/wishing.I came here earlier itself but could not read the post as I was simply staring at the pics.I am always lazy to decorate the cakes.Too PERFECT this looks.TRULY INSPIRING
That's fine Sweatha. His bday was last month anyways. I got the time to post it just now.
Aparna says
That's a very pretty cake. Can see you've learnt a lot going by your variety of decorated cakes.
Thanks Aparna.
R Varalakshmi says
Hi Madhu
what a beautiful cake for a beautiful mind! Good and colourful decoration! u r really a master ! Congrats!
Thanks Pinamma.
Lavani says
I love your recipes . I dont use eggs in my kitchen too , so it is very inspiring to read such posts .
Welcome to my blog Lavani.
spice says
Nice decoration...like the look of cake...i'm sure must have tasted equally good...
It was good, Spice.
Silent Reader says
Very nice and Happy Birthday to S..
It was last month SS.
roma says
The roses look really neat, great effort!
Thanks Roma.
marla {Family Fresh Cooking} says
The cake you made for your husband came out great!! The rosettes are so pretty! Glad the flavor worked out as well!
Thanks Marla.
Rajeshwari says
hi madhuram,
what a lovely cake..your husband must have really liked it..i really appreciate you putting all efforts in bringing together so many nice recipes..i have become greatest fan of yours 😀
Oh! I'm blushing here. Thank you very much for the compliments Rajeshwari.
A&N says
It looks great! I'm sure your husband loved it.
Yes, he loved it very much.
Anu says
Hey Madhu,
first - wishes to your husband on his bday - he is very lucky to have a wonderful wife like you who can make these delicious looking cakes!
This looks beautiful - keep the cake designs coming - do an exclusive post on just the designs.
Thanks Anu. I'm still practising on the use of tips and I have to improve a lot before I can make a post on designs alone.
Bharti says
Nice...so much fun! Happy Birthday to your husband!
Thanks Bharti.
Sonia says
Such a lovely cake Madhu! :)I love the 2nd pic most. I can't wait to join the next batch of Wilton classes. And here, yours and reader's tips are really handy and useful prior joining the class. I'll note down each and every tips. Thanks for doing this Madhuram. 🙂
Thanks Sonia.
Soumya says
oh yeah thanks, will clear this again, but i just finished my course 1 and she actually mentioned this in the class.Sorry if i am wrong here.
Champa says
Sorry, I had to correct one thing. You cannot keep buttercream flowers forever. You can keep Royal icing flowers in a box in cool dry place for 6 - 8 months. I have never heard of anyone making buttercream flowers and storing in a dry container for more than 2 weeks. Forgive me if I am wrong.
Oh, okay, that's what I was wondering too. We did royal icing flowers and my instructor told that it can be made ahead and it comes forever.
Soumya says
Yeah a wonderful cake and u have made so many roses...did u only make so many roses or ur instructor told u too(we made only 3 in the class)...they have come up really nice...One more thing u can do is make those swirl flowers on a wax paper as Champa said and once they r hard u can store them in an airtight box in a cool dry and less light place, which will stay for yrs...so whenever u have plenty of icing left make some and store them so when u r decorating a cup cake/ a cake u can use them n it saves ur time.This was one more tip that i got in my class.
Mona says
Wow, looks lovely!
Thanks Mona.
Priya says
Fantastic cake with beautiful frosting...
Champa says
Nice cake. Did they teach you drop flowers with a swirl? Many instructors don't tell you all the secrets. When you are doing this with buttercream, it tends to spoil your icing on the cake. What you do is make these swirl drop flowers on wax paper and freeze them for an hour or so. When they are firm, pick them up and place them on cake. Just a tip.
Thank you so much for the tip Champa. My instructor did not mention this. I did find it hard to make those swirl flowers on the icing.