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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: 
Cooking Time: 
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

Absolutely disgusting!  I made two batches of this stuff and it was horrible.  I am a baker unless somehow I lost much touch which is highly unlikely!  I thr ewthe whole dang cake out.  So much for Valentines.  No cake tonight!  Will leave on the counter for my husband to see that I attempted to make a cake for us tonight to share.  Again!  DISCUSTING!  Too much oil and too much sugar! This cake is not light nor is it fluffy!

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This cake was sooo dense.  The flavor was pretty tasty but when I took it out of the oven it was nice and then deflated! 

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Delicious recipe. It's spongy, fluffy, tasty what more can I say.

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I love this recipe!  :D This was my first yellow cake since I went vegan, and I was a little nervous, but I shouldn't have been! My boyfriend is constantly bugging me to make him a yellow cake with chocolate icing, and I finally decided to go for it. I'm so glad I did. However, in true vegweb style, I had to change it up a bit.

I used all whole wheat flour (by the way, I don't have whole wheat pastry flour, and I've never had problems using 100% whole wheat in baked goods. Sometimes you have to add a tiny bit more liquid, but everything rises and is awesome. And much tastier). I used half cup brown sugar, half cup white. I didn't have any oil, so I melted some Earth Balance, mixed with applesauce to make half a cup total, I used half a cup water and half a cup vanilla almond milk (unsweetened), I am out of vanilla so I added all the almond extract I had--about half a teaspoon, and I went for it and used the whole 2 tablespoons lemon juice. I'm really glad I did--we loved it! Oh, I also took a suggestion from the reviews and sprinkled chocolate chips on top--fabulous!  No need for icing! It baked 29 minutes.

I will have to say this had more a brownie texture--well, more like if a yellow cake and a blondie had a lovechild, that's what this cake would be. But I am completely sure it's because I subbed out some brown sugar and used Earth Balance. So, I really want to try this cake when I actually have ingredients on hand! However, I already know I love this recipe, and this is going into the "Convince omnis that vegan baking is good" file--watch out parents!!

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i added chocolate chips... and its soooo good! will post pictures soon! :)

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so ive just finished baking these as mini muffins... i subbed half the vanilla for almond extract and added the zest from the lemons. the only down side i though was they got a very glossy crust around the edges, and in their tiny size it was too much crust-to-insides so they seemed a bit chewy/gummy. the flavour is very good, and i think in a larger cake pan the texture will be better. definitely making them again!

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I made this recipe for my kids at school.  The were a hit! thanks for the recipe.  I never got to try them, but I doubled the recipe and 30 cupcakes were gone.

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I made the batter into cupcakes and the mixture was just the right amount for 12.  I used my silicone muffin trays without paper cases because nothing ever sticks to them.  They took 20 mins to cook and made perfect golden cupcakes. 

My only recommendation/warning?  Leave the cupcakes to cool in the silicone moulds and only remove them when cold.  I tried to turn one out a few mins after them came out of the oven and it fell apart.  I left the rest until they were cold, pulled the edges of the silicone a little to loosen the sides and then pushed them out straight from the bottom (ie almost turning the mould inside out).  Doing it this way, and taking it slowly, meant that all bar one came out intact.

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Mmmmm, I made this for my husband who is wheat gluten intollerant, so i used spelt flour instead of regular flour (we are still experimenting with what hurts and what doesn't) and he loved it! I think it turned out to be very moist and not too sweet. I didn't add the lemon just because I knew I was making frosting to go with it and didn't want lemony cake. I also added 2 scoops of soy protein powder just for fun. This cake was not too sweet and tasted amazing with a generous helping of simple powdered sugar- margarine-soymilk frosting on top!

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The only problem I had with this was the fact that I halved the recipe to make a few "trial" cupcakes... and I ate them all in one sitting! This is definitely one I'll be trying again soon.

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