Basic Vegan White Cake


I love cooking with egg replacer, but what's a vegan to do if you don't have any on hand? Recipes such as this no egg and no egg-replacer vegan white cake come in handy. In this recipe, the apple cider vinegar replaces the egg and will help make sure your white cake is light and fluffy. 
This recipe makes just enough for a single layer 8-inch cake, so you may need to double the recipe if you need to make a larger sheet cake or a layer cake. 

Keep it simple with an easy vegan vanilla frosting, or get creative with an unusual frosting. This vegan almond flavored frosting might be nice or maybe even a vegan chocolate mint frosting.

What You'll Need

1 3/4 cups pastry flour (regular all-purpose flour will also work, but pastry flour is best)
1 teaspoon baking powder
1 teaspoon  baking soda
1/2 teaspoon ​​salt (kosher salt or sea salt is always best)
1/3 cup vegan margarine (I strongly prefer Earth Balance brand)
1 cup sugar
2/3 cup water
2 tablespoons vanilla
1 tablespoons apple cider vinegar

[post_ads_2]How to Make It

  1. Preheat the oven to 350°F. Grease and flour an 8-inch cake pan. Because this vegan white cake has very little fat, you might also want to line the pan with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and baking soda. Note: Even if you usually skip this step, you need it for this vegan white cake - so don't skip it! Sift sift sift!
  3. In a separate smaller bowl, whisk the salt, margarine, sugar, water, vanilla, and vinegar until blended. 
  4. Pour the wet mixture into the dry mixture, whisking until smooth. Pour the batter into the prepared cake pan.  
  5. Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. 
  6. Cool the cake in the pan for 5 to 10 minutes, then carefully remove the cake from the pan to allow it to cool completely.


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Cake Magazine: Basic Vegan White Cake
Basic Vegan White Cake
Cake Magazine
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