Finally! I’m Sorry it took me so long. But here it is.
A Truly White ~ Vegan White Cake Recipe!
Over the years I have tested out so many recipes across the internet for a Vegan White Cake Recipe
All of them claiming to be truly white and truly the best.
I have not yet found any of those claims to be true.
They have all merely been variations of a vanilla cake recipe; and all of them have come out slightly yellow with a heavy gummy texture.
I guess you can call it laziness on my part for seeking out recipes that are tried and true rather than creating one of my own?
But I preferred to use the excuse that
“There are so many vegan white cake recipes out there who needs another one from me?”
But since concluding time after time that none of them are truly white as they all claimed to be and all of them had terrible structures and textures
I just had to set out to formulate one of my own
I’m Sorry it took me so long.
But here it is.
A Truly White ~ Vegan White Cake Recipe!
What is the difference between white cake & yellow cake anyway?
The short answer is the obvious one. The color of the cake.
While the flavors of both cakes will be very similar, after all it’s still flour, sugar, oil or butter and vanilla extract; then what makes a cake yellow and what makes a cake white?
Quite simply it is the eggs.
Since quite frankly the egg yolks make a cake yellow and the egg whites keep the cake white.
Wait a minute! There are no eggs in vegan baking!
Precisely! And why it has been so difficult to replicate the white cake in vegan form!
Whenever I am veganizing a non vegan recipe, I always set out to see how closely I can replicate the original non vegan ingredients with vegan ones; to make sure they can perform the same tasks and yield the same results
The eggs are usually the hardest part to figure out in a recipe.
Today I decided to give our good friend aquafaba a try since that is the closest we have come to replicating egg whites in vegan baking.
However I find that aquafaba alone in cake recipes result in a very heavy gummy texture which I just can’t stand!
So let’s give it an addition of cornstarch for a slight drying element along with binding properties that add some structure too!
There is no video tutorial for how I made this cake recipe but it is so easy you really don’t need one!
It’s basically an alternating creaming method cake recipe so if you are really unclear as to what I mean by the written instruction below you can watch my Best Vanilla Cake Recipe on YouTube to see the same exact mix method!
Notes for Success:
I am using yogurt in the recipe below, but if you do not have that you can replace it with plant milk in same quantity.
I am also using coconut oil as a way to ensure this cake stays white. Vegan Butter can often impart a yellow-ish tinge so by using coconut oil that is not completely melted *if possible* to cream the sugar in the beginning will keep this cake super white!
I am also using cake flour here instead of all purpose flour, however there is small addition of all purpose flour present.
All purpose flour will absorb more moisture in the recipe so by using cake flour the cake stay super fluffy and soft.
If you do not have cake flour you can use ALL All Purpose flour instead in the total flour amount of 1½ cups
For my UK friends: Self Rising Flour is technically the same and not the same as cake flour!
Read more about that conundrum (and why I don’t ever use self rising flour) at the link below!
But All Purpose Flour = Plain Flour
Clear vanilla flavoring is also an added insurance to keep your cake super white, if you like to use regular real vanilla extract or vanilla paste that is totally fine but just remember it could add some color to the batter.
The almond extract is completely optional but I think it adds a nice flavor!
Oh and one last thing: THEY BAKE INTO AWESOME CUPCAKES!!
Just be sure to give the liners a spray before loading with batter to help them release, since this is a super fluffy and soft cake recipe!
For the icing I used on the cake as pictured it was a combination of American Buttercream and Cream Cheese Icing mixed together
For more easy one bowl recipes for the best vegan cakes ever click the links below!
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
- 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)
- Preheat your oven to 350°F and grease & parchment line your cake pan(s)
- 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.
- Combine the yogurt with the water and extracts and set it aside.
- Combine the aquafaba with the cornstarch and whisk together so there are no lumps, it will get slightly frothy too, this is good.
- 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
- 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
- Blend just until combined then add another ⅓ of the dry ingredients and then the remaining liquid and last 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 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
- 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.
- Cool in the pans and the turn them out onto a cooling rack to cool completely before icing with your choice of icings & fillings