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Vegan Cake
Ready in: 1-2 hrs 
Difficulty: 3/5
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)
NUTRITION:
This Vegan Cake recipe from CDKitchen serves/makes 8
Recipe ID: 27354
REVIEWS:
Guest: GalinaJay 2012-05-21
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.
Antonae13 2009-02-12
This came out great,taste great,u cant tell its vegan,it taste jus was good as any other cake jus healthier
Guest: Rina 2008-09-26
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 :)
Guest: Anonymous 2006-09-25
I made the banana version. It was so simple, delicious and had a perfect texture. This recipe is a keeper!
Guest: Anonymous 2006-05-29
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.
Guest: SweetShuga 2006-01-24
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!
Guest: Anonymous 2011-07-30
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.
CDKitchen Note: A difficulty of "3" means the average cook can prepare it.
Guest: Anonymous 2009-05-20
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.
