I recently had a request on facebook for a vegan white cake recipe from a lady whose daughters both have extreme food allergies. Since I don’t have one, I decided to try making one up, and unlike many baking experiments, this one turned out great the first time! I combined my recipe for Wacky Cake with the Dairy-Free White Cupcakes recipe and although the resulting cake is heavier than a regular white cake, it is very moist and has a great flavor. I have no pictures of the whole cake because I hate a whole row of the cake while it was still warm. Oops!
Wacky White Cake
Printable recipe
Printable recipe with picture
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 tablespoon baking powder
¼ teaspoon baking soda
1 cup vegetable oil
2 tablespoons lemon juice
1 tablespoon vanilla extract (use clear to keep the cake white-I didn’t)
2 teaspoons almond extract
1 cup cold water
Preheat oven to 350. Spray a 9×13 pan with cooking spray and set aside. Sift all dry ingredients together into a large bowl. Make three wells and put the oil in one, the vanilla & almond extract in another, and the lemon juice in the last. Pour water over it all and mix until well blended. Pour into prepared pan and bake 30-40 minutes, or until a toothpick inserted in center comes out clean. Cool on a wire rack. Frost with white celebration frosting, or your favorite recipe. (I made a simple glaze with lemon juice, water, and powdered sugar.) Serve at room temperature.
Veronica's Cornucopia 
hi there! how come I so far ignored the existence of your blog? I just subscribed. Will stay tuned. that looks like a simple and delicious treat by the way.
LikeLike
My daycare kids are going crazy over that cake! I think it’s the sprinkles that they love so much!
LikeLike
Mmmm! I need to remember to come here next time my vegan friends are over. I love how you’ve shared so many vegan desserts! It’s a treasure trove over here.
LikeLike
Great cake!
LikeLike
Of look how cute! I love the little sprinkles. Looks great!
LikeLike
Thanks so much, Veronica! The cake looks and sounds delicious. And you posted the recipe
just in time for my wedding. Some guests that are coming are vegan and I wanted to find a good
recipe for vegan cake so they could have some wedding cake, too. Thanks again!
LikeLike
Oh, I wanted to lick the screen that looks so tasty. Haven’t tried a white cake since becoming a vegan, I should! Thanks :)
LikeLike
SO pretty with the neon hundreds and thousands!
LikeLike
I’ve been wanting to do some experimenting to turn chocolate crazy cake (which I think might be similar to what you call wacky cake?) into a vegan vanilla cake, and now I won’t have to since you shared this with us! :)
I love how moist it looks…really perfect, Veronica. Pretty sprinkles too. :)
LikeLike
Wow, that looks so good – I am a sucker for white cake and sprinkles! :D
LikeLike
I haven’t ever really given vegan baking a try, but looks to me like you pulled this one off! Nice work.
LikeLike
I am SO impressed that you got this down on your first shot! It looks seriously awesome. Better than a box. I especially adore the sprinkles.
LikeLike
I’ve been looking for a vegan white cake recipe. I’ll have to try this one out. Thanks!!
http://www.mangledlollipop.wordpress.com
LikeLike
Thanks for these simple vegan treats. I have many treat recipes that my kids love, but none so simple. I can whip this up with simple low cost ingredients and that is a treasure when you live in the middle of no where and vegan specialty foods cost a bundle. I dislike boxed foods and egg replacers! This is just as easy as a box mix and egg replacers and by far better in many ways!
LikeLike
Pingback: Wacky Pumpkin Spice Cake {Vegan} « Veronica's Cornucopia
Veronica, this looks delicious! I’m going to make it this weekend and let you know if mine was a success! Thanks for sharing!
LikeLike
Yay! Yes, let me know! Thanks!
LikeLike
Is it possible to get calorie counts? I know its a bother….but…I still would like to know :D
thank you.
LikeLike
Hi Ana, you can use whatever recipe calculator you want to calculate the nutritional stats for the recipe. I used to use sparkrecipes.com: http://sparkrecipes.com/ but I think there are easier ones.
LikeLike
Hi would it make a big differance if you don’t put the leamon juice
LikeLike
Yes, it’s necessary to add an acid to activate the baking soda and I chose lemon juice for flavor, but you could use white vinegar as well.
LikeLike
Would it still be 2 tablespoons of vinegar
LikeLike
Yes.
LikeLike
Amazing cake!! It tasted sooo delicious, but it will be easier if I did a homemade glaze like yours, what is the recipe you used for this cake’s glaze? it looks perfect!
LikeLike
So glad to hear you loved it. :) I didn’t use a recipe or measurements, I just dumped some powdered sugar in a bowl and added enough lemon juice to get a thick glaze consistency. I might have used half water to keep it from getting too tart, but I’m pretty sure it was straight lemon juice.
LikeLike
Could you sub dairy free butter for the oil? If so, how much?
LikeLike
I don’t know, I’ve only tried oil. Sorry! But oil does make the best, softest texture for a cake. You should try it and compare!
LikeLike
Could I make these into cupcakes? If so, what would be the baking time?
LikeLike
Yes, you can make any cake recipe into cupcakes! I would start checking at about 18-20 minutes to see if they’re done and once a toothpick comes out clean from the center of one, then you’ll know for future how long to bake them.
LikeLike
Would it work to replace the vegetable oil with canola or coconut oil? My son has egg, dairy and soy allergies so I can’t use the vegetable oil.
LikeLike
Canola would be perfect!
LikeLike
This was a great recipe ! I made this cake for my birthday & I was finally able to enjoy a cake ! Everybody who tasted it said they couldn’t even realize dairy was missing !! Thanks for this recipe again
LikeLike
This is wonderful to hear! You are so very welcome.
LikeLike
Can I leave out the almond extract ?
LikeLike
Of course. If there’s no reason other than not having it on hand, however, I definitely recommend buying a bottle. It makes a big difference in flavor. If you don’t like the taste of almond extract, or have allergies, definitely leave it out.
LikeLike
Is it possible to use coconut flour?
LikeLike
Coconut flour is a very thirsty flour. It would ruin this cake if substituted cup for cup for the all-purpose flour. You’d need much less of it, or a lot more eggs, but some experimentation would be required. I’ve never had a pure coconut flour recipe turn out very good for me, it always seems too dry even in highly rated recipes.
LikeLike
This looks amazing!! Would this recipe work using 8 inch round cake pans? My daughter has sever food allergies (eggs, dairy, and soy) and her first birthday is coming up. I’ve tried a few recipes in an attempt to make a “smash cake” and none have turned out.
LikeLike
Yes, you can use whatever size pans you like! This should make two 8″ layers, and you wouldn’t have to bake them as long. I would start checking at 30 minutes and every 2-5 minutes after. Once a toothpick comes out clean, you’re good to go.
LikeLike
I did a trial run in the 8 inch pans and it came out beautifully (and tasted great too!)!!! I forgot what time I put it in the oven, so I don’t remember how long it took to bake. So glad I stumbled across this recipe. Thank you for sharing!
LikeLike
Hi Can you make this gluten Free?
LikeLike
Excited to try this! Would you store the cake on the counter or the fridge and for how many days?
LikeLike
I usually keep cakes at room temperature, including this one. I think it would last several days but if it won’t be gone by then I’d refrigerate after 2.
LikeLike