I was looking for a good white cake recipe to bake for my husband’s birthday. I saw a recipe for vegan white cake in The Vegan Family Cookbook by Chef Brian P. McCarthy. Actually that book has a lot of interesting recipes, especially vegan baking recipes and I literally want to try each one of them. Wish I had the time for it. So do look for that book in your local library.
Yield: One 8-inch cake and 8 regular size cupcakes or two 8-inch cake rounds or one 9×13-inch cake
2 In a bowl, mix together the flour, baking powder and salt.
3 In a blender/food processor blend together the warm water and EnerG and blend it until it’s frothy. To this add the soy milk and blend it for another 30 seconds and set it aside.
4 In another bowl beat the margarine with an electric mixer until softened. Add sugar and vanilla to the margarine and cream together thoroughly.
5 Add 1/2 of the soy milk mixture to the margarine/sugar mixture and beat for a minute.
6 Add 1/2 of the flour to the margarine and beat for a minute.
7 Now add the remaining soy milk mixture and flour mixture alternately and beat together for a minute after each addition.
8 Pour the cake batter into prepared pans.
9 Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
10 Cool the cake in the pan for 10 minutes. Remove from pan to wire cooling rack.
2 For the margarine, I used Fleischman’s No Salt Added soft tub margarine.
3 If you don’t have cake flour it’s ok. Instead use this substitute which is widely used. Place 2 tablespoons of cornstarch in a 1 cup measuring cup and then fill the rest (until the top of the cup) with all purpose flour
and level it off.
