Vegam White Cake
A very good recipe for a vegan white cake using EnerG egg replacer powder. I used sweetened soy beverage so I reduced the quantity of sugar to 1 cup and it was perfect because it also got the sweetness from the frosting. For the margarine, I used Fleischman's No Salt Added soft tub margarine.
Ingredients
- 3 cups Cake Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Salt
- 2 teaspoons Egg Replacer Powder (EnerG)
- ¼ cup Lukewarm Water
- 1 and ½ cups Unsweetened Soy Milk
- ½ cup Margarine
- 1 and ⅓ cups Sugar
- 1 tablespoon Vanilla Extract
Instructions
- Preheat oven to 350F for 15 minutes. Oil and flour cake pans. I used one 8-inch round pan and baked the remaining batter in a muffin tin for cupcakes. Got 6 of them.
- In a bowl, mix together the flour, baking powder and salt.
- 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.
- In another bowl beat the margarine with an electric mixer until softened. Add sugar and vanilla to the margarine and cream together thoroughly.
- Add ½ of the soy milk mixture to the margarine/sugar mixture and beat for a minute.
- Add ½ of the flour to the margarine and beat for a minute.
- Now add the remaining soy milk mixture and flour mixture alternately and beat together for a minute after each addition.
- Pour the cake batter into prepared pans.
- Bake 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes. Remove from pan to wire cooling rack.
Notes
- I used sweetened soy beverage so I reduced the quantity of sugar to 1 cup and it was perfect because it also got the sweetness from the frosting.
- For the margarine, I used Fleischman's No Salt Added soft tub margarine.
- 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.
Taste & Texture
This cake was good, but I think I felt the presence of soy milk when I ate the cake without the icing. Luckily my husband and others didn't feel it. So next time I'll be trying some other non-dairy milk instead. It did have a nice texture, especially the cupcakes. Together with the frosting it tasted no different than any other cake.
Nutrition
Calories: 423kcal | Carbohydrates: 69g | Protein: 7g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 409mg | Potassium: 116mg | Fiber: 1g | Sugar: 34g | Vitamin A: 611IU | Vitamin C: 0.03mg | Vitamin D: 1µg | Calcium: 129mg | Iron: 1mg
