To all of the people out there who have been disappointed with vegan white cake recipes, this cake is for you. It’s light, it’s fluffy, and it’s tender. No bready texture, no brownish color, and ordinary ingredients too. What’s my secret? Two: 1) I tested this 14 times and 2) A new way of thinking about vegan cake, which I’m introducing you to today.
There are a few things about this vegan white cake I will discuss in more depth:
- The mixing method
- The flavor
- The ingredients
- The measuring method
- Variations and troubleshooting
This post is a long one. If you’re not interested in any of that stuff and willing to simply follow my recipe then go ahead and scroll down, or click/tap the “Jump to Recipe” button up at the top above the post. The best vegan vanilla cake around is in your future and you don’t have to read my rambling to get to it!
A new way of mixing vegan cakes: reverse creaming
For many of us, when we learn to make baked goods like cakes, we come to expect a certain sequence of events. Cream together the fats and sugars (and eggs, back in the day), then add the liquid. Mix together the dry ingredients, and then combine the whole thing and bake it.
In my many vegan cake trials I learned that without egg for moisture and tenderness, vegan cakes made the “traditional” way reliably had a dense, bready or gummy texture. In a white cake in particular, there’s no strong flavor like chocolate for a bad texture to hide behind.
I started doing my research and most of the internet told me I was over-mixing, but because of the inferior emulsion formed without butter or eggs, it was difficult to mix any less, otherwise the cake baked unevenly. (See my parade of cake fail Instagram stories for evidence of this).
Finally, I came across something that I’m now surprised isn’t more widespread. It’s called the reverse creaming method (and seems to also be known as the paste method). Known for resulting in uber-tender cakes, this method is favored by many of the would-be scientists doing official baking experiments and sharing their results.
How does this method work? It’s surprisingly simple and easy. You start by sifting together your dry ingredients and sugar. Then, you add your fat directly to the dry ingredients, and mix well. Only at that point do you add any type of liquid. This way, the fat molecules coat the flour and prevent the flour from coming in direct contact with liquid, which in turn, prevents gluten from forming. That pesky gluten is exactly what made your other vegan cakes so dense and bready!
My research didn’t end there. There was very little evidence of reverse creaming being used with predominantly oil-based cakes (of which my vegan white cake is one), and even less of this method being used without a mixer. I actually do own a mixer, but I don’t want to tell you to shell out for a new kitchen appliance to make my cake recipe, so I was pretty determined to make this recipe work with a spatula and a fork.
I had a little bit of trouble with the oil mixing in too quickly/unevenly with my dry ingredients, but as it turns out, cutting the oil with just a little bit of shortening gave me enough fat “real estate” to mix everything perfectly. The shortening also improves the mouthfeel of the baked cake, and makes it easier to slice, so it’s a win-win.
After that step, you can pretty much mix the crap out of your vegan cake batter so the batter will bake up nice and evenly. Batter made with this method will seem to be very liquidy and drippy compared to what you would expect. You’ll be pouring it into your cake pans. That’s the correct consistency, so don’t be alarmed!
The flavor: vegan white cake vs. vegan vanilla cake
I’m a vanilla lover. That’s why I’ve got all kinds of vanilla-forward recipes on the site here like my vanilla almond milk pudding, raspberry vanilla bean vegan scones, and vegan sugar cookies.
Bakery-style cakes have a very particular flavor, though. While this recipe can easily be a vanilla cake with some quick tweaks, as written it’s a vegan white cake and that means the vanilla isn’t too strong. I also wanted to preserve the cake’s color and keep the appearance as snow-white as possible, so instead of vanilla extract I used clear imitation vanilla flavor.
To further round out the flavor and make this lovely vegan cake taste like the dairy-based cakes of childhoods past, I also use imitation butter flavor in the batter. Now, I know at this point some folks may be thinking that this cake doesn’t sound very natural. To those people, I would point out that my goal wasn’t to make a healthy vegan cake, my goal was to make a delicious one that doesn’t taste funny.
Cake flour is made from a different type of wheat berry than regular all-purpose flour, and this also contributes to the familiar bakery, birthday cake esque flavor. And finally, in keeping with the theme, I frost my cake with some very basic, accidentally-vegan white frosting from the store. I don’t care for homemade icing made from vegan butter, as I find that most vegan butter products have a strong aftertaste that overpowers the cake.
Ingredients needed for vegan white cake
To make this cake you’ll need a little bit of everything. Where relevant, inside the recipe below I have linked to the specific products I used.
- Cake flour: It’s important to use this instead of all-purpose flour for the most tender vegan cake. Cake flour has a protein (gluten) percentage of 7 to 8.5%, and it is bleached. The lower protein content is necessary for a tender cake that isn’t tough. The bleaching helps make your cake whiter. Regular all-purpose flour has a protein content of 10 to 12%. If you use it, your cake will not rise as much, and it will feel greasier and heavier.
- Vegetable oil and vegetable shortening: Lighter colored oils like soybean oil or canola oil will give you the whitest cake, but you could also use avocado or grapeseed oil if desired. Please use shortening, not coconut oil. Coconut oil is not as creamy and will make your cake more greasy and heavy.
- Plain sugar: I endorse the use of regular, plain white sugar. I often bake with “crunchy” organic unbleached cane sugar but not only will it result in a darker color, the granules are larger and they will cause issues with the cake baking up correctly. Many common brands of white sugar are vegan nowadays. It’s a good time to be alive!
- Potato starch: Another weapon in my arsenal for a fluffy cake. Without eggs, the vegan cake doesn’t get quite fluffy enough with flour alone. You can try substituting arrowroot starch or tapioca starch if needed, although potato is best. I don’t recommend cornstarch; it doesn’t have as fluffy of a result.
- Soy milk: Soy milk has the highest protein content and will provide the best moisture and lift to your vegan white cake, so it’s my only tested and recommended milk for this. However, I’m eager to hear your results if you try something else like almond milk, cashew milk or oat milk.
- Aquafaba: To complete the trifecta of fluff-inducing ingredients, a little bit of whipped up aquafaba (the cooking liquid from beans; you can drain it from a can of white beans for the lightest color) is folded into the batter just before baking.
- Flavoring: See above for why I use imitation vanilla and imitation butter. Make sure your imitation butter flavor is vegan. I use Wilton brand, which can be ordered online. We buy it in person at Michaels.
Measure this way for the best vegan cake
Normally, with my baking recipes I include both weight and volumetric measurements. However, with this vegan white cake I have not even included volume measurements at all. It is crucially important to measure the ingredients by weight for a consistent, successful result. I use a basic, cheap baking scale. It has been well worth the $10.
Why is it so important to bake by weight, especially when doing vegan baking? So much of the success of this cake batter comes down to the precise quantities of leavening, flour and starch. Measuring dry ingredients by volume is not exact. The actual amount measured can depend heavily on the amount the flour has settled; the scooping method used; or even the ambient humidity. This vegan white cake is incredibly delicate and will easily be thrown off by a bad flour measurement.
Vegan cake variations and troubleshooting
Want to make this cake lemon flavored? You can do that too, simply swap the imitation butter flavor with lemon extract, and add lemon juice instead of vinegar. This white vegan sponge cake doesn’t convert easily to chocolate, but I’m working on that recipe too so stay tuned.
I’ve been fiddling around with making a gluten-free version of this recipe and I came pretty close by substituting the cake flour with a blend of rice flour and cornstarch. Then, I added sorghum flour to the mix to reduce the “ricey” flavor and it was an utter disaster. So, experimentation is ongoing, but I can tell you that AP gluten-free flour is not a good idea, neither is sorghum.
This recipe makes two 9-inch layers. It is easily halved (I’ve tested and verified this) to make a single layer, so it ought to work well at 1.5x to make a three-layer cake if you’d like.
I haven’t gotten a clue how to make this cake at high altitude. I’m close to sea level here in Baltimore. If anyone modifies the recipe to work at altitude, do let us know in the comments!
Finally, it’s natural to wonder about making cupcakes from this cake recipe. I haven’t tried it, but one of the advantages of this vegan cake is that it rises somewhat flatly, so I suspect it might not result in nicely domed cupcakes, but I’d definitely be interested to hear about it if anyone gives that a try.
Vegan white cake troubleshooting
Despite my detailed instructions, things can (and will go wrong). Here are a few possible reasons for this particular cake. Some of them would not apply if you are making a cake with traditional (not reverse) creaming, as over-mixing can be an issue in that case.
Why is my vegan cake crumbly? This is likely because it was cold when sliced or because the batter was not mixed fully after adding the liquids.
Why did my cake sink after baking? It’s normal for the cake to sink a little bit, but if it collapses in the middle, possible contributors are a very humid kitchen, under-baking the cake, hot spots or temperature inconsistencies in your oven (check it using a thermometer), or under-mixing the batter.
Why is there a gummy layer at the bottom of my vegan cake? This can be caused by using cold ingredients (instead of room temperature) to mix the cake, under-mixing the batter, the aquafaba being liquidy rather than foamy, or not whisking in the aquafaba fully.
Why does my cake look lopsided? Believe it or not, many people’s ovens are not level and they don’t realize it. If you’re making things like cookies you might not notice the difference, but if you’re making a cake you surely will. We added some screws below one side of our oven to straighten it out. You can test this by filling a measuring beaker with a cup of water, then setting it on your (cold) oven rack and seeing if the water remains level on all sides.
So, there you have it… my vegan cake manifesto. If you give this recipe a try, please do let me know how it goes, either here in the comments, or by tagging me on Instagram (@yupitsvegan). Your feedback and support help me keep this site going!
NEW in March 2019 – I’ve now included a video to show you the mixing method for this vegan cake in even more detail! Check it out below and enjoy.
Bakery-Style Vegan White Cake
Ingredients
Aquafaba mixture:
- 78 grams aquafaba room temperature (6 tbsp) (see note)
- 1/4 tsp cream of tartar
Wet ingredients:
- 2 cups plain, unsweetened non-dairy milk room temperature (soy recommended)
- 2 tsp white vinegar
- 2 tsp clear imitation vanilla extract
- 2 tsp clear imitation butter flavor
Dry ingredients:
- 324 grams cake flour (This can NOT be substituted with regular flour. Seriously, don't waste your time)
- 36 grams potato starch
- 324 grams white sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
Fats:
- 138 grams vegetable oil (not coconut oil)
- 48 grams vegetable shortening
Instructions
- Before starting, make sure all of your ingredients for this vegan white cake are at room temperature, otherwise your cake will bake up weird. Warm the soy milk and aquafaba in the microwave for a few seconds if you need to.
- Preheat the oven to 350 degrees Fahrenheit (make sure you are not using convection mode, this will cause the cake to bake unevenly). Line two 9-inch cake pans with circles of parchment paper on the bottom. Do not flour or grease the pans.
- In a small bowl, whisk together the aquafaba and cream of tartar vigorously until the aquafaba is fluffy and foamy, and set aside. No need to whip it to stiff peaks, just get it foamy.
- In another small bowl, stir together the soy milk, 2 tsp vinegar, vanilla and butter flavors, and set aside. The soy milk will curdle a little bit; this is normal.
- Sift all of the dry ingredients (including the sugar) into a mixing bowl and stir well, sifting a second time if the mixture still appears lumpy. Don't skip this step - sifting is important!
- Add the vegetable oil and shortening into the bowl. Use a strong fork to break up the shortening and then mix everything together well. The mixture will first turn crumbly like a shortbread dough and then as you continue to mix, will start to resemble wet sand (see photos in blog post). This will take some elbow grease. Make sure to scrape around the bottom of your mixing bowl to get any flour pockets hiding out there. Don't continue until the mixture is fully smooth.
- Add 1/3 of the wet ingredients to the bowl and mix until combined. Add another 2/3 and repeat. Finally, add the remaining 1/3 and mix until the batter is very smooth and runny, which will take a minute or two (see photos in blog post).
- Give the aquafaba mixture another whisk to get it foamy again, as it may have deflated a bit while you were mixing the rest of the cake. If it's still partially liquidy, take only the foamy part and not the part that is liquid. Then, whisk it into the cake batter until mixed in evenly (if you only fold it in, you might get streaks or a gummy layer - mix well if needed). Divide the cake batter between your two cake pans.
- Bake the vegan white cake layers for approximately 24-28 minutes, or until a toothpick inserted into the center comes out clean and dry. Be sure not to open the oven until it has been at least 15 minutes (preferably longer), otherwise you will risk your cakes deflating when you open the oven door.
- Let the cakes cool in their pans on top of a cooling rack for about 10 minutes. You can then run a sharp knife around the edges of the pans before very gently inverting the cakes to cool completely. I recommend lightly flouring or spraying your cooling rack before flipping the cakes onto it; they are very moist and have a tendency to stick. After flipping them over, gently peel off the parchment paper.
- These cakes can be layered and frosted once completely cooled (and the layers can be gently evened out if needed, although they tend to bake pretty flat). Take care in handling them; they are rather delicate. Leftover cake can be stored covered in the fridge for a couple of days. If your layer cake is fully frosted it can also be stored covered at room temperature. If stored in the fridge, it's recommended to bring it to room temperature before slicing, to reduce crumbliness.
Video
Notes
Nutrition
NOTES 2/21/2019: So many of you have already made this cake and shared your results with me! So glad everyone is loving it. It seems that differences in aquafaba consistency and some aquafaba not staying foamy is causing wet streaks in some people’s cakes. Please use ONLY the foamy part of the aquafaba and be sure to mix it in thoroughly with your whisk. Secondly, several people have tested out using all-purpose flour instead of cake flour and it does NOT seem to work well.
My sources consulted are too many to name, but particular thanks go out to Isa Chandra’s cupcakes, from which I adapted my initial base ingredient quantities (although the recipe has since changed dramatically, as you can see); and to Sugar Geek Show’s recipe which taught me many helpful things about reverse mixing.
More vegan cakes from the blog:
- Vegan German chocolate cake
- Vegan tres leches cake
- Vegan sweet potato cake
- Vegan flourless chocolate cake
- Vegan carrot cake
THANK YOU to everyone who makes and shares this vegan white cake recipe. A significant amount of time, effort, and money went into this cake’s creation. If you want to post about the recipe on social media or your own site, please link back to me and do not copy/paste the recipe directly. This way, we can both benefit from it. Thank you! -Shannon
Rebeca says
I made this cake today. Super fluffy and definitely not gummy like the other vegan recipe I’ve used in the past. Absolutely in love! I’ve had trouble with my liners peeling off the cupcakes but these are staying on 👌🏽 The only thing I would change if it won’t change the recipe too much is omit the baking soda. I feel it gives it a weird aftertaste. Could I just add a little more baking powder? Thank you!
Shannon @ Yup, it's Vegan says
Hmmm you could try that but the combo of both is partially responsible for the cake rising evenly throughout the baking process. It’s odd, I’m usually very sensitive to baking soda taste if there’s too much of it but I’ve never noticed that in this cake. You included the vinegar right?
Rebeca says
Yes I added the vinegar. I just used 1/4 tsp and it worked just fine. Love the fluffiness to it. I’m all out of potato starch though, can I use corn starch or tapioca starch?
Shannon @ Yup, it's Vegan says
The next best option is arrowroot starch, then tapioca. Cornstarch would be my last choice. If you read the other comments a few people have said that Ener-G egg replacer (starch based) also works – although I have not tried that
Lynette says
Would this recipe work using self rising cake flour?
Shannon @ Yup, it's Vegan says
I don’t know. I’m not familiar with that ingredient
GINA says
ABSOLUTEY DELICIOUS!!!!!!!!!!!!!!!! MY FAMILY LOVES THEM!!!!!!!!!!!!
Nancy Packard says
Is there any way to make a gluten free version?
Shannon @ Yup, it's Vegan says
I’ve tried making this with a few different combinations of gluten-free flours and all were terrible
Nancy Packard says
Bummer! Thank you for the info
Katy Cox says
I cannot wait to try this recipe! I have been doing a lot of vegan baking lately and have a question about the aquafaba (I saw your notes about that at the end.) since I have also been making a lot of vegan IMBC lately as well and have gotten into the habit of boiling the aquafaba to make it more concentrated. Is this something you do or have tried in this recipe? I find this really helpful for whipping but am wondering what it would do in this recipe. Thanks for all your notes, I love all the science that is involved in baking, and it can take. LONG time to find that perfect combination. I really appreciate all your hard work.
Shannon @ Yup, it's Vegan says
Thanks! I’ve never tried reducing down my aquafaba. I can totally appreciate how that would have an effect in some recipes. I’m very happy with the results in this cake with just using the aquafaba straight from a can of beans. I do almost always take the time to whip it to stiff peaks though. (I still make this cake at least 20 times a year.. haha).
Joy says
I made this cake for my boyfriend’s niece. She has many allergies and they have struggled finding a good cake over the years. This was a hit! She also has a problem with soy, so she can only eat a little bit at a time. I scrolled through the comments and noticed that you don’t think coconut milk would work because it would weigh it down. Why is that? She’s not a fan of Ripple. Does the Ripple taste come through if we decide to use that one? Nut milks are out due to allergies. Any other thoughts on milk substitute? Rice Milk? Thanks for this recipe, she really enjoyed it!!!
Shannon @ Yup, it's Vegan says
Coconut milk is all fat. It would weigh the cake down and make it greasy. Soy milk or Ripple have the right protein profile to give the cake the rise, texture, and lightness that a dairy milk would. Rice milk is super watery so I wouldn’t recommend that at all. You can’t taste the Ripple whatsoever so I strongly suggest using that.
Jodi says
Best cake recipe EVER. I bake vegan cakes and cupcakes a lot (like multiple times per month, lol). I have tried so many recipes and I was absolutely in love with this cake. It was so light and fluffy. The only things I did differently were to use real vanilla rather than artificial, vanilla almond milk rather than soy, and corn starch rather than potato starch. This was for no other reason than these ingredients were just what I had on hand. We all ate way too much cake for our own good! Fantastic job on this recipe.
Lisa says
I tried the cake today, and it looked to amazing all the way to the end! I left it in the oven for 20 minutes before taking it out but it still deflated 🙁
Did I maybe underbake it?
Shannon @ Yup, it's Vegan says
Sounds like it may have been underbaked. It will always deflate slightly, though. But it shouldn’t be a large amount.
Eleanor says
The only substitution I made was using tapioca starch in lieu of the potato starch as I did not have any of the latter on hand. I did not tell my husband it was vegan until after he ate it and raved about it. This turned out absolutely perfectly, and I did not have to adjust anything at all for high altitude [almost 5,000 feet above sea level]. I will be making this for my birthday next week!! Thank you for sharing!!
Breyanne says
I was initially daunted by the extra steps in this recipe but they are SO WORTH IT! The mouth feel of this cake is so tender and superior to standard vegan cake recipes. This is so much better than any other vegan cake recipe I’ve tried. I even made a rainbow layer cake from this recipe (adding the food coloring to the liquid ingredients to avoid over mixing the finished batter) and it came out great! Thanks for the time you put into this recipe!!
Rebecca Weinman says
Followed the directions EXACTLY- even bought a scale to measure everything out! I used almond milk instead of soy, was the only difference. The cupcakes came out gummy. I saw the note about how that might mean they were undermixed, and used my hand mixer for several more minutes. Same result. I used the frothy part of the aquafaba and all ingredients were room temperature.
I’m disappointed- but mainly because I don’t know what to do differently since I followed the recipe so closely.
Shannon @ Yup, it's Vegan says
Can you elaborate on the fact that your cupcakes came out gummy? Because this isn’t a recipe for cupcakes
cathy pitchanau says
how can I use this for a marble cake. I t was terrific.
Cathy P says
I made these as directed with cashew milk. Wonderful! I made cupcakes. I would like to make a marble cake. Possibly making a half or third of a recipe including cocoa powder to swirl in. Any advice or suggestions on adjustments to the recipe for cocoa powder ?
Lauren says
Wow this is all SO interesting & helpful ! I will definitely be trying this tho white cake isn’t really a thing here in the UK it looks amazing. I always use soya milk in my cakes as I found it produced the best texture I am so interested to learn why that is. Thank you for this useful post.
Peter J Armstrong says
Made this cake for my wife’s birthday and she absolutely loved it! I didn’t quite have enough vanilla extract, so I supplemented it with a 1/4 tsp of coconut (which is her favorite) and I didn’t use the butter extract. Also, I used almond milk instead of soy. Everything else I followed to a T. The first go around was a complete disaster, sind I forgot the add the baking powder and I didn’t stir the aquafaba enough and it settled on the bottom. Second time was a success!! Thanks so much for the recipe and the detailed notes, hints, and instructions.
Adene says
I made this recipe- only changes were that I used a food processor to mix the flour and fat and I used vanilla-butter flavoring as well as almond for a wedding cake . Rave reviews from non vegans as well as the vegan bride. It freezes very well too if you make it ahead- It might even be better.
Catriona says
I was wondering about the freezing so thank you for sharing. I’m trying to make my daughter’s birthday cake and I’m eager to surprise the other guests with a ‘that was vegan?!’ cake!
Thank you for the work that went on to this recipe!
Adene says
I made this recipe- only changes were that I used a food processor to mix the flour and fat and I used vanilla-butter flavoring as well as almond for a wedding cake . Rave reviews from non vegans as well as the vegan bride. It freezes very well too if you make it ahead- might even be better.
Gina says
Delicious! Strangely tasted better day 2-3 but still great when freshly baked.
I have a few questions though as I feel that I need to make some minor tweaks.
– please can you clarify how many ml are in 1 ‘cup’ as I believe this measurement is different in the US and the UK?
– what oven setting do you recommend? You said NOT to use convection/fan oven. My oven gives the option to heat from top, bottom or both together without a fan. I tried initially heating from the top and it came out OK but had to cook for longer than recommended so wonder if I’d get better results with top and bottom together?
– can this cake be made ahead of time and frozen?
Thank you!
Cathy P says
funny. I thought it tasted better later also. I made cupcakes and froze them. They tasted better also.
Tahira says
Is there a substitute for potato starch or vegetable shortening finding it hard to find those ingredients? Thanks
Rebecca Weinman says
Can you omit the Aquafaba? I don’t have any chickpeas on hand!
M says
This is by FAR the best vegan white cake recipe I have tried. Over the past year, I have tested over 10 different recipes and have had zero luck (too dry, too crumbly, too dense, etc). When I came across this one, I was still hesitant. I ended up making it for my mom’s birthday (who is the biggest food critic to my baking), and it was an amazing success! Tasted just as good and fluffy as my family’s fave box cake mix, but even better and silkier. It is definitely one of my staple baking recipes.
TC says
Bleached flour is actually banned in Canada and Europe. Can a substitute of cake flour be made? Something like ap mixed with a few Tbsp of rice flour, cornstarch or another starch? Thanks
Nancy says
You just substitute 1 Tablespoon of corn starch for 1 tablespoon of flour for each cup of flour to make your own cake flour..
Shannon @ Yup, it's Vegan says
I don’t recommend this. It’s not the same thing as actual cake flour and it doesn’t work the same as cake flour in this recipe.
Jacqui says
This vegan cake is a whole different level of vegan baking! I followed it exactly how it was written, and only subbed the clear vanilla with brown vanilla extract. It still turned out beautiful!
I tested this recipe for my YouTube series, so you can watch the whole process here: https://www.youtube.com/watch?v=bGiOGnd2jkc
Thank you so so much, for sharing this amazing recipe! Me and my husband love it.
Sam says
This recipe looks amazing! Would this work with coconut milk as the non-dairy milk used?
Shannon @ Yup, it's Vegan says
I don’t think so. The coconut milk would weigh it down quite a bit. I really only recommend making this with either whole bean soymilk (Westsoy, Eden) or Ripple pea protein milk.
Sam says
Got it, thank you!
Darlene Berkovitz says
This cake is amazing – THANK YOU!!!! I have made it half a dozen times so far and LOVE it. I would die for a chocolate version. I make a good chocolate cake but would kill to have that fluffy light consistency that your white cake has. I will try the strawberry version sometime this summer, maybe for father’s day.
Shannon @ Yup, it's Vegan says
Cool! I’m glad you love it!
I’ve made progress on the chocolate cake recipe lately, but I’m still not happy enough with it to post it. I managed to get it fluffy and light, but it’s also a bit dry! A baker’s work is never done…
Kathy says
This recipe turned out great. I am a skilled baker, but am inexperienced when it comes to vegan baking (this was only my second vegan cake and the first was a flop). I was really pleased with the flavor and texture (very fluffy!). For reference, I used two 8″ aluminum pans, but otherwise followed the recipe exactly.
Victoria says
Can you use shortening that has soybean/canola oil?
Mitra says
Can you freeze these cakes?
Shannon @ Yup, it's Vegan says
I’ve heard from someone via email who successfully wrapped the cake layers in plastic wrap and then froze them!
JE says
Baked one tier in aluminum and one in steel. Aluminum one turned out more delicate, taller, and fluffy. Steel one more cooked on sides and thinner. What do you use?
Aravindh Krishnan says
Hands down THE most fluffiest vegan cake we have ever had. Baked this for my wife’s birthday and she just loved it.
Thank you very much for sharing this recipe.
Alice says
Can you transfer the grams into cups or teaspoons for me please
Shannon @ Yup, it's Vegan says
I don’t provide volumetric measurements for my cakes because it’s not a reliable way to measure for these recipes unfortunately.
Tifa says
Not everyone has a food scale. I do, and even I don’t like using it because I find it way more finicky to get right, haha. I would much prefer cups or tbsp’s to be listed as even a reference point – it doesn’t have to be considered the “right” way of making it, but it’s better than nothing for someone who either doesn’t have a food scale or is like me and hates using one!
Thanks for the recipe – it’s in my oven right now, I even whipped out my food scale for it, much to my own dismay. excited to try it!
Shannon @ Yup, it's Vegan says
I can totally appreciate that perspective, but I personally don’t agree, at least not when it comes to this recipe. I wouldn’t be able to stand behind any volumetric measurements that I were to provide for this one. It’s just too risky with this recipe and IMO not worth making without a scale.