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Favorite White/Yellow Cake

What you need: 

1 1/2 cups flour
1 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup icy cold water (important)
1/2 cup oil
2 teaspoons vanilla (Madagascar vanilla gives a better vanilla flavor)
2 tablespoons lemon juice

What you do: 

1. Preheat oven to 375 degrees F. Grease an 8" or 9" cake pan. In a bowl, sift together flour, sugar, baking soda and salt until very light and airy, about 3 times.
2. In a small bowl, combine cold water, oil, and vanilla. Add liquid ingredients (except lemon juice) to dry and combine. Once the batter is combined, add the lemon juice and stir quickly then pour into prepared pan.
3. Bake for 25 to 30 minutes or until cake tests done with toothpick.
This recipe tastes like a typical omni vanilla cake. It rises extremely well and is light, fluffy, moist and rich at the same time.

Preparation Time: 
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Turned this into a lemon poppyseed cake and it was great!


This is almost identical to the cake recipe I use as my standard, every-day cake base. Mine adds in a bit of baking soda, a bit less oil and a bit more flour, and I bake at 350, but, by and large, the same recipe (and I always double it to make a double layer cake).

The beauty of this recipe is that it is a strong base. Swap out some flour for cocoa powder and you have a chocolate cake. Add in some cinnamon, clove, nutmeg and raisins and you have a great spice cake. Some powdered and crystallized ginger and a amazing ginger cake. Chocolate chips and orange zest and orange juice instead of water... and the list goes on. Then, switch up the frostings, mixing soy margarine and soy cream cheese and vegan whipped cream and various extracts and add-ins and you can have wildly different cakes. Go for it, and be creative!


this sounds great.  will be trying it when it cools enough to bake.  have all the stuff at the ready.


These turned out so perfectly and I'm a horrible baker. They were so fluffy and light and when you touched them it felt like poking a pillow. I am so keeping this recipe. I also made a plain vanilla frosting for it and added in blueberry pomegranate juice to give it a light purple color and some flavor. So yummy! And so perfect for the summertime.



This was the first white cake I ever made, let alone a VEGAN white cake. I will definitely stick with this as a base for my white cakes, because it was so heavenly (and easy)!

I used Homemade Vanilla Buttercream Cake Frosting from this site as the frosting and mmmm boy, delicious! I think I ate 75% of the cake (one layer), but that's because I baked this as my first vegiversary cake for Easter Dinner.


This is my absolute favorite cake recipe! It is so delicious. I have a tendency to under bake them, though, and then I get cake mush in the center. The toothpick method lies sometimes. So don't under bake it!  ;)b

Iced with this good stuff here: The Best Buttercream Frosting - It's an amazing, amazing, fluffy, ridiculously indulgent cake!


This makes a great birthday cake. It's moist and delicious! Even my family who ate this cake today who are not vegans loved the cake.


This is without doubt the best vegan white cake recipe I have used.
I have made it numerous times at present and it never fails, Thanks. 


I did not like the texture or flavor of this cake. Sorry.


I didn't have any way of sifting the ingredients so it probably wasn't as fluffy as it could be but otherwise it was great! I made a Jackson Pollock cake with it!



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