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.
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.
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My daycare kids are going crazy over that cake! I think it’s the sprinkles that they love so much!
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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.
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Great cake!
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Of look how cute! I love the little sprinkles. Looks great!
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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!
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Oh, I wanted to lick the screen that looks so tasty. Haven’t tried a white cake since becoming a vegan, I should! Thanks :)
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SO pretty with the neon hundreds and thousands!
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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. :)
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Wow, that looks so good – I am a sucker for white cake and sprinkles! :D
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I haven’t ever really given vegan baking a try, but looks to me like you pulled this one off! Nice work.
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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.
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I’ve been looking for a vegan white cake recipe. I’ll have to try this one out. Thanks!!
http://www.mangledlollipop.wordpress.com
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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!
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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!
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Yay! Yes, let me know! Thanks!
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Is it possible to get calorie counts? I know its a bother….but…I still would like to know :D
thank you.
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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.
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Hi would it make a big differance if you don’t put the leamon juice
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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.
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Would it still be 2 tablespoons of vinegar
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Yes.
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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!
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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.
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Could you sub dairy free butter for the oil? If so, how much?
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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!
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Could I make these into cupcakes? If so, what would be the baking time?
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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.
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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.
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Canola would be perfect!
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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
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This is wonderful to hear! You are so very welcome.
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Can I leave out the almond extract ?
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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.
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Is it possible to use coconut flour?
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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.
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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.
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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.
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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!
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Hi Can you make this gluten Free?
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Excited to try this! Would you store the cake on the counter or the fridge and for how many days?
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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.
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