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3.25

Basic Yellow Cake

What you need: 

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup raw sugar
1/4 cup water
1/2 cup nondairy milk (I use soy)
1 tablespoon apple cider vinegar or seasoned rice vinegar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
3 tablespoons canola oil, divided

What you do: 

1. Preheat oven to 350 degrees F. In a large bowl, mix together dry ingredients.
2. In another bowl, mix all wet except oil, and stir well. Mix together wet and dry ingredients.
3. Add canola oil, 1 tablespoon at a time and mix well.
4. Bake 22-25 minutes until lightly golden.
You can substitute applesauce for the oil if you'd like to make this a healthier recipe. Just make sure to reduce the sugar just a touch if you use sweetened applesauce.

Preparation Time: 
30 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I liked these.  I made it into cupcakes and they were yummy.  To me, the taste reminded me of my mom's Snickerdoodles....maybe it was the almond extract.  They were not super fluffy, but the flavor was good.

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If it's coming out too dense or not rising enough, you're probably over-mixing; don't try to work out every little lump of flour. Or, better yet, use cake flour.

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Unfortunately, I wasn't all that impressed. I followed the recipe exactly, except maybe a little less flour. I'll try it tomorrow and see if it has more flavor when it's not so warm..but it had a little bit of a strange texture, also. I dunno!  :-\

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i halved this recipe, used a mixture of whole wheat flour and whole wheat pastry flour, and subbed applesauce for the oil. it made 4 cupcakes (more like muffins though), and i added a handful of chocolate chips for 2 of the cupcakes. the 2 plain ones are pretty much just plain. i didnt add any icing to any of them. but the 2 chocolate chip ones are delicious!

this is the first cake recipe i've made from here where i COULDN'T taste the vinegar. yay  ;D

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well i made this with cake with some different variations and it turned out wonderful. i cut the sugar in half a nd then added a pack of instant cocanut pudding mix. then used the cake batter to make a layer cake and made a vanilla frosting with sugar, soy milk, oil, and shredded cocanut. it tasted delish, my whole family gobbeled it up!

i deff had to add more water tho just like the ppl before me

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First time I made this I didn't have almond essence so I used coconut, I've since used almond and I think I liked it better with coconut.  I also added some walnuts to the mixture.  I make two and put a thick layer of spreadable fruit (strawberry) in between.

I really like this cake and so does everyone at work.

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Anonymous

I thought this was pretty good.  I baked it in a 9" springform for 35 minutes and put a chocolate glaze on it.  Great for an easy weekday meal dessert. 

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I just made this and have tried the bits that were stuck to the pan. I made it in loaf shape and that might have been part of the reason that it took me 45 minutes to be done. I'm going to use it in an ice cream cake. I didn't have almond extract and I think it could have tasted even better if I had added that.
I used the juice of one lemon instead of the vinegar. It rose perfectly and the texture is great.

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For some reason, mine turned out really dense, and I had to cook it about 15 minutes longer than called for so that the middle would cook.  I followed the directions exactly, and I didn't like the flavor too much. 

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Recipe #14454 - Decorative Frosting

that is the one i used. i added extra soymilk to thin it down. the brown part (i used to write on the cake) is the same stuff with a little cocoa mixed in.

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