Easy Vegan White Cake Recipe for all your cake creations!
recently I realized that my original recipe for Vegan White Cake
is a bit advanced as far as the mix method that not everyone is keen on trying!
It requires an electric mixer and also aquafaba which not everyone loves!
Introducing my newest recipe for Easy Vegan White Cake!
No mixers required
No egg replacers or aquafaba!
Just one bowl and all the ingredients you already have!
Bakes into layers, bundts, sheets, cupcakes and even loaves!
No affiliation with any product or company mentioned
Notes for Success
Cake flour is a bleached flour and what will help keep this recipe white versus a slightly darker all purpose flour
Not to mention cake flour absorbs less liquids from a a recipe than all purpose flout keeping these cupcakes moist & fluffy!
Many people do not have access to cake flour in which case you may sub in all purpose flour
Take out 2 Tbs from the total recipe weight listed below
Clear vanilla extract will ensure the batter stays white
However using a vanilla plant milk will also boost vanilla flavor
Easy Vegan White Cake
Ingredients
- 3 cups Cake Flour 360g
- 1½ cups Granulated Sugar 300g
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1½ cup Plant Milk 354ml
- ⅔ cup Vegetable Oil 160ml
- 1 Tbs White Vinegar 15ml
- 2 teaspoon Clear Vanilla Extract 10ml
Instructions
- Preheat the oven to 350℉ & prepare your cake pans with grease & parchment lining
- In a large mixing bowl combine the flour, sugar, baking soda & salt & whisk to distribute evenly
- In a large measuring cup combine the plant milk, extract, vinegar & oil
- Pour the wet ingredients into the dry ingredients & whisk to a smooth batter
- Portion the batter evenly into your cake pan(s) & bake for approximately 18-22 minutes to determine how much longer they need to bake, but I like to always check every size at 18 minutes. The cakes are done when they are springy to the touch when you gently press the centers
- Cool completely before serving or using in your cake creations
Notes
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