added this 18 years ago
White Cake
What you need:
1 1/2 cups white unbleached flour
3/4 cup pure maple syrup
2 teaspoon baking powder
1/4 teaspoon sea salt
3/4 cup soy milk
2 teaspoon vanilla extact
1/4 cup oil
1 Tablespoon arrowroot powder + 1 Tablespoon water = mix well
What you do:
Preheat oven to 350 F. Oil 8x9cake pan or muffin tins.
Stir together dry ingredients, set aside.
Blend liquid ingredients, and add to dry mixture. Beat well with a whisk or about a minute. Pour into prepared pans and bake.
8x9 pan = 25-30 minutes - Cupcakes 15-20 minutes...it bakes very quickly! (Its done when a tooth pick inserted in the center comes out clean.)
ENJOY!
Preparation Time:
Cooking Time:
Servings:
Recipe Category:
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This cake was very dense and heavy. Any advise on making it more light and airy? I was thinking about using 1/2 cake flour (or 1/2 pastry flour) and 1/2 regular white flour. What does anyone think?
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That cake looks beautiful. It's looks reminds me of one Valya Boutenko created. :)>>>
This cake was wonderful! I may or may not have just eaten three pieces...yeahh. I don't have arrowroot (and living in a small college town probably would've been able to find it at the grocery store anyways)--but other than that I stuck to the recipe. I glazed it with a chocolate icing and all of my non-veg roommates loved it! Thanks!
This cake is wonderful and wonderfully easy to make. I doubled the recipe for my son's birthday cake. We cut each cake into two layers for a four-layer cake. He wanted a strawberry cake, so we made strawberry buttercream frosting by adding a few tablespoons of strawberry preserves to the regular frosting recipe (my daughter's idea). We decorated it with fresh strawberry slices. It came out beautiful, and tasted delicious. Everybody at the party commented on how good it was, asked for seconds, etc. I am now making it again today for my daughter's birthday, just in reverse. Strawberry cake with vanilla frosting. Should be another big hit!
This is a really good cake recipe. Like everyone else, I did make a few modifications. I used unbleached AP flour, rice milk (my one-year-old son is dairy- and soy-intolerant), 4 tsps of baking powder, 1/2 c sugar and 1/4 c maple syrup, and a bit more vanilla. I made his birthday cake from this recipe and topped with a soy- and dairy-free frosting, and everyone commented on how great the cake was! It's denser than a non-vegan white cake, but still really tasty. BTW, I used York Peppermint Patties for the cooconuts on the cake-- don't know if they're vegan, but since my son wasn't eating them, it didn't really matter.
I made this using spelt (1:1) and rice milk. The flavour is very nice. I added blueberries and made them into mini cupcakes... well most of them didn't quite make it to the frosting stage... Nonetheless, they were very tasty. I must say I prefer less sweet muffins. That said, this IS a cake recipe, so it was just right without icing. Next time I'll add some spices because this'll be a great base for spice cake.
This cake was delicious! I made it for my friend's birthday party and got SO many compliments.
I made this cake for my sister's birthday, and it turned out awesome! I did forget to add the oil with the other wet ingredients, but it didn't seem to hurt it too much. I added sprinkles to make it a funfetti cake, and I used a homemade vegan butter cream icing recipe from the "Vegan Cupcakes Take Over the World" cookbook. I also multiplied the recipe by 1.5 in order to make a two-layer 9-inch round cake. Awesome recipe; thank you so much for adding!
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