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
Vasavi says
Can I substitute margarine with butter ?
Vasavi says
Never mind Madhuram, I found that margarine can be substituted
with butter from the above site
manjula says
hi, u mention cake flour, what are the measurements for using plain or self raising flour, how much baking powder etc do u use with either of the above.
Madhuram says
Check this link for the substitution table: http://joyofbaking.com/IngredientSubstitution.html
andrea says
Lovely cake! I am going to try this replacing the soy milk with coconut nut mmilk. I wonder if that works? The coconut milk is so nice and mild tasting, and bright white.
Madhuram says
It should work andrea. Any non dairy milk should be fine.
Miakaye says
Thank you so much for this recipe. I have tried LOTS of vegan cakes out there and none of them turned out the way I wanted. This turned out perfectly. It domed beautifully. I think it was the baking powder and oil vs. milk ratio that made all the difference!
Madhuram says
You're welcome Miakaye.
vani sudarshan says
hi madhu,
i wanted to ask you one thing.. as u have mentioned in the recepi that we need 3 cups of cake flour... and in your notes it said for every 2 tblspn on cornstarch and rest the All purpose flour... so for 3 cups of all purpose flour do i need to repeat it 3 times? am i right? pls let me know.. as i got confused.. thanksin advance.
Yes Vani. It's 2 tablespoons of cornstarch and balance APF for every cup to be substituted. So totally 6 tablespoons of cornstarch. This is the substitute given in many baking websites but I have to let you know that I haven't tried it myself.
divya says
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/
divya says
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.
Susan says
Can you clarify this for me please, to equal 1 cup of cake flour you use 3/4 cup and 2 tbsp cornstarch?? How does that work?
Thanks
Madhuram says
You measure 2 tablespoons of cornstarch in a 1 cup measuring cup and fill the rest with all purpose flour (which will be about 3/4th cup plus 2 tablespoons of all purpose flour).
Wanda says
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.
shivani says
awsome for people who don't eat eggs which is one of me
😉
shivani says
😉
Kala says
Hi
All your cake decoration look very beautiful.
I am also starting to decorate my cakes but I have a issue with the frosting. I make the butter cream frosting using Dr.Oetker frosting mix. The problem is my frosting starts to melt once I put them on the cake and leave it out.
Let me know what the issue is as I want to decorate the cake for my daughters birthday.
Thanks
Thanks Kala. I have used Dr. Oetker's frosting and it does melt quite quickly. So it is advisable to put the cake out just before serving it. Also that frosting will not be good for making flowers and other decorations. If you follow my cake decoration posts you will know that for each decoration a particular consistency of icing is required. So do prepare it right from scratch at home or use the Wilton's ready made Buttercream Icing Mix. But be warned that the mix contains glycerides which is animal derived. The store bought frosting is only good enough to cover the cake and not for decorations.
Rupa L says
Does Cake Flour means Pastry Flour?
Yes Rupa.
Kelly says
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.
Sukhi says
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.
vani says
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..........
vani says
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.
vani says
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
JC says
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
Nayna says
Hi Madhuram, lovely post,
Instead of the Egg Replacer Powder (EnerG) is there anything else I can use.
Alka says
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