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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?

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.

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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. 

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

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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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I did however have pineapple juice, and baking powder, which is what i used.

ty for the idea, Willowflower! Yea, I used pineapple juice instead of lemon juice, raw sugar, and whole wheat flour. They look more like muffins but taste like a muffin/cupcake hybrid...still delicious!

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this recipe is the boooooooooommmmmmmbbbbbbbb!!!!!!!!!!!!!!!!!!!!!!!!!! :D

:-D

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this recipe is the boooooooooommmmmmmbbbbbbbb!!!!!!!!!!!!!!!!!!!!!!!!!! :D

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Wow, I just made this and it is delicious!!! I was out of lemons, but had limes so I used lime juice instead. I was worried it wouldn't rise properly, but it was perfectly even and fluffy!

Also, for a "slightly" healthier version, I substituted a 1/4 cup of white flour for whole wheat. The color of the cake is a little darker but the taste was not affected! I also used sunflower oil for the cake I don't know if that made a different or not, but it is a nice oil.

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In addition to this recipe Elizabeth, you could also replace this using a fruit coulis instead of extra sugar and the food colouring.  If your interested go to www.marthastewart.com, type in search box, fruit coulis or Google for your own fruit coulis.  I believe this would add another dimension all together for this already great tasting cake.  Actually, I think that I will try this using the coulis method.  I believe that this method will make the cake more moist and not as sweet, perhaps since the sugar will be decreased the batter will have to be doubled, not really sure, but I am up for the challenge!  For me this cake is so versatile, that it is fun to make.  Thanks for posting your question ER!  I am inspired.  :)

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Hi Elizabeth,

There is a referrence picture on the first page, top right hand corner.  Just separate your batter into portions, add your colouring, portion into your pans.  Good luck and happy baking ER!

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