Vegan White Cake Recipe
User Reviews
5
Vegan White Cake Recipe
Description
This cake starts by mixing wet ingredients—including almond milk, applesauce, oil, and vinegar—with sugars and vanilla. Dry ingredients are combined separately with flour, cornstarch, baking powder, baking soda, and salt, then folded gently into the wet to avoid overmixing. The batter is baked in small springform pans, producing two 6-inch layers that are cooled and trimmed to ensure even stacking.
The cake is best when fully cooled and chilled before assembling to keep the layers firm. Raspberry preserves are warmed for easy spreading, and coconut whipped cream is used as a dairy-free frosting alternative. The resulting cake is soft and moist with delicate vanilla flavor, suitable for various customization with spices or fruit additions if desired.
Additional notes advise that the recipe can be adapted for gluten-free diets, and applesauce can replace oil for an oil-free version. Spices like cinnamon or nutmeg and other add-ins may personalize the flavor. The cake is optimal fresh but can have moisture restored if it seems dry. Cupcakes can be baked at the same temperature for about 20 minutes.
Ingredients
Wet
- 1 cup almond milk non-dairy milk such as light coconut, oat or soy
- 1.5 tbsp applesauce Yogurt work best, or non dairy yogurt or more non dairy milk
- 1 tsp apple cider vinegar or white vinegar
- 1/4 cup neutral oil or use 3 tbsp applesauce to make oil-free
- 1/3 cup sugar 1 tbsp more for sweeter
- 1/2 tsp vanilla extract
- almond extract optional but wonderful, a few drops
Dry:
- 1.5 to 1.75 cups flour I use All purpose flour. see GF option in notes
- 1.5 tbsp cornstarch
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
Filling:
- 1/2 to 3/4 cup raspberry preserves
- 1 cup Coconut whipped cream
Instructions
- Line two 6 inch springform pans with parchment paper. Preheat the oven to 350 F (176 C). In a bowl, mix the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 1/2 cup flour, cornstarch, baking powder, baking soda and salt. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. Add 2 tbsp almond flour to the dry for additional texture (optional)).
- Fold dry into the wet ingredients until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into the parchment lined pans.
- Bake for 20 to 22 minutes or until a toothpick from the center comes out clean. Remove the pan from the oven and cool for 10 minutes then remove the cakes from the pan.
- Let the cake cool completely. Then put in the fridge for half an hour. Use a serrated knife to slice off the domed top. **
- Warm the preserves in the microwave so that they are easier to spread. Add the jam on one of the cakes layers and spread evenly using a butter knife or offset spatula. Place the other cake on top. Top of this layer cake with some whipped coconut cream and fruit of choice. Slice and enjoy. Baked cakes without frosting can be stored in a covered container in the fridge for upto 7 days. If frosted, then Depending on the frosting they can be stored for 3-5 days.
Notes
- A gluten-free version of this vegan white cake is available separately for those needing it.
- To make the cake oil-free, replace the oil with 3 tablespoons of unsweetened applesauce.
- Customize with spices such as cinnamon, nutmeg, or pumpkin spice, or add berries, pineapple, or candied ginger for variation.
- If the cake starts to dry after baking due to oven or pan differences, brush with a mixture of maple syrup and water or sugar and water to restore moisture.
- The cake is best eaten the day it is made, when it is soft and spongey.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Sodium | 238mg | 10% |
| Potassium | 230mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin C | 2mg | 2% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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