Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
Vegan Cake
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- #27354
This vegan cake is the perfect recipe for those who are looking for a dairy- and egg-free option that is just as moist and flavorful as traditional cakes.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
14 reviews
2 comments
ingredients
Dry Ingredients
1 1/2 cup unbleached flour (I use unbleached organic flour)
1 cup natural sugar
1 teaspoon baking soda
1/2 teaspoon salt
Wet Ingredients
1 cup cold water
1 tablespoon vinegar
1/4 cup vegetable oil or applesauce (or a combination of the 2)
1 teaspoon pure vanilla extract
directions
Preheat oven to 350 degrees F. Lightly grease an 8 or 9 inch baking dish. Set aside.
In a large bowl, combine the dry ingredients. In a small bowl (or in a 2 cup measuring cup) mix wet ingredients together. Add wet ingredients to the dry and mix with a fork or an electric mixer until well mixed. Pour into prepared pan and bake for 30-35 minutes.
Variations:
Chocolate chip cake: sprinkle 1/3-2/3 cups of chocolate chips on top of the cake before baking.
Chocolate cake: add 1/4 cup cocoa powder to the dry ingredients. For double chocolate cake, sprinkle some chocolate chips on top of the cake before baking. Try using almond extract instead of vanilla for a nice flavor.
Spice cake: Add 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp ground cloves, and 1/4 tsp nutmeg to the dry ingredients. Omit the vanilla from the wet ingredients.
Ginger Molasses cake: reduce sugar and water to 3/4 cup. Add 1 tsp cinnamon, 1 tsp allspice, 1-3 tsp ginger (or 1 Tbsp fresh grated ginger) to the dry ingredients. Add 1/4 cup molasses to the wet ingredients and omit the vanilla.
Banana cake: reduce sugar to 2/3 cup. Instead of 1 cup water, use 1 cup mashed banana and a little nondairy milk if the batter is too thick.
All the cakes can be doubled in size. Use a 9X13 inch pan and bake 35-45 minutes (check with a knife or toothpick)
added by
smithtrim
nutrition data
234 calories, 7 grams fat, 42 grams carbohydrates, 2 grams protein per serving.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Beer makes batters better, meat more tender, and sauces more flavorful.
see more vegetarian recipes
reviews & comments
November 24, 2015
I have made the chocolate and the banana versions of this cake more than once for my own house hold and for cake orders, and they always turn out amazing. I am about to make the plain original version as a double layer with cashew cream cheese center and powdered sugar glaze.
October 20, 2013
Impressive. I honestly didn't expect such good results but it turned out good. I'm not vegan but I've been trying to eat healthier so I've been trying to cut out dairy ingredients. I made the chocolate version. Will try the other options as well. Thank you for the recipe!
July 7, 2013
Had a vegan couple over for dinner and wanted a dessert. I was a bit nervous about making a whole cake but it turned out well. One of the guests even said she hadn't had a good vegan cake before!
Hi there, Does anyone know if I can use apple cider vinegar for the vinegar portion? Thanks
March 29, 2013
Awesome cake! My husband and I made this recipe twice now, one vanilla and one chocolate. If we hadn't made it ourselves from scratch I would never have believed this was vegan! This turned out to be the best cake I've ever had, so light and fluffy and delicious.
January 10, 2013
I made these last night. I added coconut flakes to the batter and to the frosting. I used Swans Down cake flour and 1/2 soy milk 1/2 water. They were AMAZING! Highly recommend this recipe!
December 12, 2012
this is a wonderful, fool proof recipe that allows for many variations without compromising on taste or texture. I made the cake to exact instructions and sprinkled some fresh berries on top with some vanilla sugar. Cake came out wonderful and it tasted so delicious. It really shut up those vegan critics for sure. I waited to they had scoffed every last little crumb before I told them. HA! Thanks for sharing.
This was my first time making the cake, so maybe I shouldn't be so harsh, but I couldn't rate it a four and it was much better than a two. The cake seemed a little dense and greasy from the oil. Based on other vegan cakes made and modified white cake recipes, the flavor was the best I have tried thus far. I think with some frosting, the cake be very good, much better than plain and a distraction from the oily problem, but I am a harsh critic. Anyway, I will definitely try this recipe again, but I will cut the oil down to 1/4 cup or even two to three table spoons and increasing the water amount to total volume of liquids required. I'll post again once I've tried it, in case anyone is interested. Good Luck, everybody!
May 21, 2012
My sister-in-law made this cake for a family dinner and it was the best white cake I've ever had. I'm the only vegan in my family and everyone else loved it too. I was shocked at how good it was because normally I really don't like white cake. It was so moist and delish! She used the recipe with no substitutions except she cut it in half and put a filling made from strawberries in the middle like a layer cake. No frosting needed! I wish she had doubled the recipe because there were no leftovers and I wouldn't mind a midnight snack after writing this.
July 30, 2011
The taste of the cake was great! I made the chocolate cake and divided the batter between 2 8-inch round cake pans, though, and it seemed to come out a little dry when I baked for 30 minutes. Next time, I would start checking the cake around 25 minutes or perhaps add some more water or a splash of nondairy milk. I don't understand why this cake has a 3 star difficulty. It's really easy--it only takes a few more minutes to whip together than a boxed mix, and it tastes a lot better! I'd highly recommend it.
A difficulty of "3" means the average cook can prepare it.
May 20, 2009
I had no experience in vegan baking and was skeptical. I made this cake for a vegan co-worker. I researched an bought vegan approved ingredients. On the bottom of a spring-form pan I sprinkled sugar, placed pineapple slices over top and finally poured some pineapple juice over the lot (not higher than the pineapples). I poured the batter over top and followed the baking directions. The cake baked like a dream and everyone in the office loved it. I still get requests to make it again.
February 12, 2009
This came out great,taste great,u cant tell its vegan,it taste jus was good as any other cake jus healthier
September 26, 2008
I've made the chocolate version twice now, as a normal cake and as muffins. They were awesome! This is a great recipe and I highly recommend it :)
September 25, 2006
I made the banana version. It was so simple, delicious and had a perfect texture. This recipe is a keeper!
May 29, 2006
I used this ingredient for my Daughter's birthday cake, it was absolutly delicious. The cake finished instantly, and I was sorry that I hadn't made a bigger one, cos it was my first attempt to bake a cake. Next time I would reduce the sugar amount, when baking this cake, if the cake is going to have icing.
January 24, 2006
Mmmmmm yummy, yummy! I made the cake using the banana variation, but I also added chocolate chips to the batter. It was fantastic, but next time, I'll probably add a little orange rind or juice to the batter as well. No one in my family could tell that this was a vegan cake!