Basic White Cake Vegan Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
• In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
• Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
• Stir soy milk and vinegar together in a large glass measuring cup.
• Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
• Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Steps:

• Preheat oven to 350 degrees F.
• Place cashews and water into blender and blend until very smooth.
• Add sugar, salt, vanilla, egg replacer and lemon juice and blend again.
• Pour blended ingredients into a large mixing bowl. Add flour and baking powder and mix until well combined.
• Pour batter into a 8"x8" cake pan that has been lightly sprayed with vegetable oil. Bake for 35 to 40 minutes or until done.
• Remove from oven and allow to cool.
• Frost or decorate as desired and serve.
• APPLE CAKE VARIATION:.
• Same directions as above except once patter is in the cake pan peel, quarter and core two large apples. Cut part way through the top of each apple quarter so that it fans out. Place the apple fans evenly across the top of the batter.
• Put in the oven and follow same baking instructions.
• Cool and sprinkle with icing sugar and serve.

Steps:

• Preheat oven to 350 degrees.
• Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
• Prepare magic cake strips if using.
• In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla, beat lightly with a fork to combine In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend.
• Add the butter and remaining 3/4 cup milk.
• Mix on low speed until the dry ingredients are moistened.
• Beat for 90 seconds at medium speed to develop cake structure.
• Stop mixer, scrape down the sides.
• Gradually add the egg/milk/vanilla mixture in 3 batches, beating 20 seconds after each addition.
• Stop mixer, scrape down the sides and give it a final mix by hand.
• Pour the batter in the prepared pans and smooth surface.
• (Pans will be half full.) Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
• (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
• Reinvert cakes so that tops are right side up.
• Cool to room temperature and wrap tightly with plastic wrap.