Truly White ~ Vegan White Cake Recipe
 
Prep time
Bake time
Total time
 
The recipe listed below is for 1-8"X8" cake pan that will be a single layer cake to serve about 10-12 ppl sheet cake style
For a 2- layer 8" cake, you will want to double all the ingredients below and divide the batter evenly between 2 - 8" cake pans bake at same temperature as listed below for approximately 25-30 minutes total or until a toothpick inserted comes out with moist crumbs not raw batter
Serves: 8X8 pan serves 12 ppl
Ingredients
  • Vegan Butter 4 tablespoons (50g)
  • Coconut Oil 4 Tablespoons (50g)
  • Granulated Sugar ¾ cup (150g)
  • Vegan Yogurt *Or plant milk ¼ cup (50g)
  • Water ¼ cup (60ml)
  • Clear Vanilla Extract 1 teaspoon (5ml)
  • Almond Extract *optional ¼ teaspoon
  • All Purpose Flour 3 Tablespoons (24g)
  • Cake Flour 1½ cup (180g)
  • Baking Powder 2 teaspoons
  • Salt ¼ teaspoon
  • Cornstarch 1 Tablespoon (8g)
  • Aquafaba ½ cup (118ml)
Instructions
  1. Preheat your oven to 350°F and grease & parchment line your cake pan(s)
  2. Combine the softened vegan butter with the coconut oil and granulated sugar and mix on high speed with the paddle attachment for 3-5 minutes until light and fluffy, be sure to scrape the bottom & sides of the bowl from time to time.
  3. Combine the yogurt with the water and extracts and set it aside.
  4. Combine the aquafaba with the cornstarch and whisk together so there are no lumps, it will get slightly frothy too, this is good.
  5. Once the butter mixture is creamed, add the aquafaba/cornstarch to it and change the attachment to the whisk attachment, whip on high speed to emulsify & the mixture will get very silky and smooth
  6. Meanwhile sift the flour with the salt and baking powder and add ⅓ of that to the creamed mixture, blend just until combined then add half of the yogurt mixture
  7. Blend just until combined then add another ⅓ of the dry ingredients and then the remaining liquid and last the remaining dry ingredients.
  8. Be sure to scrape the sides & bottom of the bowl and whip it on high for 10 seconds to blend well.
  9. Divide the batter evenly between your pans if you are making layers versus the 1 single 8" x 8" pan and bake immediately in the preheated oven that has been set to 350°F
  10. After the first 10 minutes lower the temperature to 300° and bake for a total of 30-35 minutes or when a toothpick inserted into the center comes out clean.
  11. Cool in the pans and the turn them out onto a cooling rack to cool completely before icing with your choice of icings & fillings
Notes
White cake will stay fresh for up to 1 week wrapped airtight in the refrigerator or up to 1 month frozen
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-white-cake-recipe/