BY JOLINDA HACKETT, The Spruce
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.
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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
- 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.
- 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!
- In a separate smaller bowl, whisk the salt, margarine, sugar, water, vanilla, and vinegar until blended.
- Pour the wet mixture into the dry mixture, whisking until smooth. Pour the batter into the prepared cake pan.
- Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
