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Great Vegan Cake
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- #27477
serves/makes:
ready in:
30-60 minutes
30-60 minutes
7 reviews
4 comments
ingredients
1 1/2 cup flour
1/2 cup oil
1 cup sugar
1 1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (scant) soy milk or water
directions
Bake at 375 degrees F for 30 minutes in greased pan.
Note: I've made 4 versions of this cake in the past two weeks for my house, and each disappeared overnight!
Variations:
Sweet and Light Lemon Cake: add 1/4-1/2 cup lemon juice instead of the water/rice milk (that's for a double or triple recipe)
Orange Cake: add 2 cup orange juice instead of water and cut back sugar (for a double recipe)
Torte: cut 1 or 2 apples into slices and lay them on top. you can sprinkle with cinnamon and/or sugar if you'd like. Plums actually wok really well like this - cut them in half. You need about five.
Be sure to make this in a large round pan for the right look. You may also want to use the full quantity of oil so that it's richer (instead of eggs, you know).
added by
lindatn
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 10, 2013
Sandy, you said you doubled the recipe for Great Vegan cake. Can you give me the exact meseaurements for that. It seems the posting you posted on 11-26-2006 does not have the double measurements for this. I am making this cake for my son this weekend. [email address removed - that's a sure way to get tons of spam!] Thanks
March 4, 2012
I was surprised this cake turned out alright. I used cake flour which made it nice and light in weight. I used coconut oil and water. It seemed to bake rather quickly (maybe due to the silicone pan) so I had to cut off the oven about 8 minutes before time and let it sit. It did have a slight baking soda aftertaste but the cake was by no means ruined. I would definitely recommend frosting the cake with something, although my sister liked it with just the strawberries. Next time i'll try adding vanilla for more flavor.
October 30, 2010
When I first read the recipe I knew that it called for way to much oil but being new to this baking thing I just went with it and tried to pick an oil that didn't taste so bad. I went with Extra Light EVOO. Once I got the batter made I tried a bit... it was horrible. So I added 2 tsp of vanilla and 1 tsp of almond extract and about 1/4 cup more sugar. It came out tasting pretty good. But the fact that I had to add to it made me give it a 3 instead of a 4.
March 24, 2010
i baked this first time and the after-taste of baking soda was awful but crumb was so good i tried it again with baking POWDER. the cake was really good! i've just baked it again for my mother in law's birthday :)
March 5, 2009
I just made this for someone's Birthday and it had a terrible bitter aftertaste.
Sandy For your recipe, didn't you use baking soda? If yes-how much?
What is meant by scant cup? 3/4th cup or 1 cup?
scant means slightly less, or for "1 scant cup" use about two tablespoons less than a full cup.
Hello This recipe used to work really well for me for past 2 years. However I am in a different state now and having a problem of cake getting sunk. sides are at higher level than center. I know eggless cake wont be fluffy as one with the egg, however there is hardly any thickness in the center. Please help. I always use wheat flour, should not be the cause of my problem because I had been using it for past 2 years. Thank you
Just from reading the recipe, I believe that there is too much oil, and too much sugar specified. 1/3 cup oil max, and 3/4 cup sugar should work better. In general, soy milk results in a gummy baked product; rice milk usually works better in a light-textured item such as a cake or cupcakes. Also, the absence of any flavoring in the base recipe is a bit spartan for my family ! (suggest some vanilla) I hope to see more vegan recipes on this website, as there are not many. Perhaps the cake author has more to share ?!
June 13, 2008
This is a horrible recipe!! I made it for my family's birthday and no one wanted to try the second bite. It had a strong taste of baking soda and the texture was hard. I have deleted this recipe from my collection afterwards.
November 26, 2006
Excellent cake. I altered it a bit and doubled it as well. One comment I got at my son's birthday party: "That was the best cupcake I have every had in my life." Here's my variation: 2 tsp. white or apple cider vinegar 1/2 cup soy milk Mix together and let sit until you need it below. 1 3/4 cups organic sugar 1/2 cup canola oil 1/2 cup applesauce Place in mixer. Beat for 2 minutes. 3 cups flour (1 of these 3 cups can be whole wheat flour) 1/2 tsp. salt zest from all limes used below. 1 cup lime juice (about 7 medium/small limes) Add to mixer with soymilk mixture. Beat for 2 minutes. Makes 18 cupcakes Lime Frosting Zest from 1-2 limes 4 oz. soy cream cheese 2 Tbsp. vegan trans-fat free margarine 1 pound confectioner's sugar Beat until blended. Little by little, add juice from 1-2 medium/small limes--be very careful not too much as it will get too thin.