A Really Delicious Vegan White Cake

vegan white cake recipe

Have you been disappointed with some vegan cake recipes that don’t work? Gummy cakes or even bread-like cakes are often the result of some vegan white cake recipes.  Just swapping out the eggs won’t always ensure a good cake recipe, it takes some thought and planning to create a good vegan white cake.  However, it’s not that difficult to do but it may require to think about how you bake a cake.

Baking A Vegan White Cake

Think Outside Of The Cake Mix Box

Non-vegan cake recipes will follow a very traditional assembly routine.  You cream together the butter, sugar, eggs, vanilla and other liquids.  You add the dry ingredients, mix and then bake.  It’s a proven method for getting ingredients blended well and a good way to get the dry ingredients (flour) to absorb the fats and other liquids.  However, if you follow this method for a vegan recipe, you tend to end up with a gummy, thick cake that is almost bread like.

Luckily some experienced bakers have tackled this problem and have created vegan recipes that are almost the opposite of the traditional mixing method.  Sometimes called the paste method, it is a reverse creaming procedure that works very well to get ingredients mixed without the end result being a chewy, unpleasant cake.  You end up with a light, airy delicious cake that will please you every time.

Reverse Creaming Cake Mixing Method

A Stand Mixer Works Well With This Recipe

You don’t have to use a stand mixer with this recipe, but you should if you have one.  By mixing the batter well you add a lot of air, giving your cake a light and tender texture.  A hand mixer will work, just make sure that you mix the batter well.

This recipe also calls for cake flour, which will give your cake a taste closer to what you get from a bakery.  All purpose flour will not work well, the texture and taste will be quite different.



Aquafaba Mixture

6 tablespoons aquafaba (chickpea juice)

1/4 teaspoon cream of tartar

Wet Ingredients

2 cups soy milk

2 teaspoon white vinegar

2 teaspoon clear imitation vanilla extract

2 teaspoon clear imitation butter extract

Dry Ingredients

1 1/3 cup cake flour

1/8 cup potato starch

1 1/3 cups white sugar

2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda


1/2 cup plus 2 tablespoons vegetable oil (don’t use coconut oil)

1/3 cup vegetable shortening

Baking A Cake


Heat your oven to 350 degrees.  Line tow 9 inch round cake pans with parchment paper.  Don’t oil or grease the pans.

In a small bowl vigorously whisk the aquafaba and cream of tartar until creamy and foamy.

In another small bowl mix the milk, vinegar and extracts.  The milk will curdle a bit, that’s to be expected.

Sift the dry ingredients into the mixing bowl of your stand mixer.  Remove and sift again.

Add the vegetable oil and shortening to the dry ingredients.  Mix well with a fork until the texture is like wet sand.  Scrape the bowl edges to get all of the flour.  Make sure everything is mixed well.

Add 1/3 of the liquid mixture to the dry ingredients.  Mix well.  Add the remaining 2/3 of the liquid mixture and mix well.

Whisk up the aquafaba if it has collapsed.  Add it to the mixing bowl and mix well.  Don’t try to fold it into the mixture, you want to mix it well.

Divide the batter between the 2 cake pans.  Bake for 25-28 minutes.

Cool and frost.

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