If velvet had a taste it would be this cake!
this Vegan White Cake Recipe is where my obsession started
and had me questioning my undying love for chocolate cake!
To be sure I wasn’t hallucinating
I’ve eaten way more than my fair share of this white cake!
I use it in so many of my layer cake creations like this
White Mocha Cranberry Cake
Classified as Pound Cake which has a finely textured dense crumb
you can even make one layer chocolate from this base batter like in my
Chocolate Eclair Cake
There is no video tutorial for how I made this cake recipe
Watch the Lemon Cake video which is the exact same mix method only with lemon added
CLICK HERE TO WATCH HOW THIS CAKE IS MADE! (*In Lemon!)
Notes for Success:
The recipe listed below is for 1-9″ x 9″” cake pan that will be a single layer cake to serve about 10-12 people sheet cake style
Also makes 3-7″ cake layers as well!
Because this cake recipe does not rise as much as other recipes cupcakes are going to come out flatter than desired
However some people still love this recipe for cupcakes, just be sure to fill the batter 3/4 full!
Vegan Butter can often impart a yellow-ish tinge so try to find one that is white as possible!
I use Country Crock Avocado Oil Sticks and vegetable oil (like canola) works much better than coconut oil for a lighter result
Clear vanilla flavoring is also an added insurance to keep your cake super white
And by using a vanilla flavored plant milk your cake will be the best tasting ever!
The almond extract is completely optional but I think it adds a nice flavor
Cake flour can sometimes pose a problem for some as I have gotten messages at times saying the cake seems heavy and almost raw inside.
Be sure to weigh your ingredients especially the flour for best results and do not be afraid to whip the batter at the end to develop the structure
Most other countries do not bleach their flour like the US does
Therefor my friends across the pond have found the color to not be as white as mine
Baking the cakes at 325°F will give the layers more oven time at a slower bake without getting over browned on top or sides
Vegan White Cake
Ingredients
- 8 Tbs Vegan Butter 113g
- 8 Tbs Vegetable Oil 118ml
- 1¼ cups Granulated Sugar 250g
- ¾ cup Vanilla Plant Milk 177ml
- 2 teaspoon White Vinegar 10ml
- 1 teaspoon Clear Vanilla Extract 5ml
- ¼ teaspoon Almond Extract
- 6 Tbs All Purpose Flour 46g
- 3 cups Cake Flour 360g
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 Tbs Cornstarch 8g
- ¾ cup Aquafaba 177ml
Instructions
- Preheat the oven to 350℉ & grease & parchment line your cake pans
- Combine the softened vegan butter, oil & sugar in the bowl of your electric mixer with the paddle attachment & cream on high speed for approximately 5 minutes until light and fluffy, be sure to scrape the bottom & sides of the bowl from time to time.
- Combine the plant milk with the vinegar & the extracts
- Combine the aquafaba with the cornstarch & whisk together so there are no lumps
- Once the butter mixture is creamed, slowly add the aquafaba/cornstarch to it until it is all incorporated then whip on high speed for 30 seconds to emulsify, the mixture will get very silky, fluffy and smooth
- Sift the flour with the salt, baking soda & baking powder & then add 1/3 of it to the creamed mixture, blend just until combined then add half of the milk mixture
- Add another 1/3 of the dry ingredients & then the remaining liquid & the last of the remaining dry ingredients. Be sure to scrape the sides & bottom of the bowl and whip it on high for 10 seconds to blend well.
- Divide the batter amongst your prepared cake pans & bake immediately in the preheated oven that has been set to 350°F but once the cakes are loaded into the oven, turn the oven temperature down to 325°F & bake for a total of 25-30 minutes or when a toothpick inserted into the center comes out clean.
- Build the cooled cakes with your choice of filling & icing
Notes
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