Basic White Cake (Vegan)
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
1 8
- Serves:
- 10
ingredients
- 1 cup raw cashews
- 2⁄3 cup water or 2/3 cup soymilk
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoons egg substitute
- 1 teaspoon lemon juice
- 1 cup unbleached white flour
- 2 1⁄2 teaspoons baking powder
-
Apple Cake Variation (optional)
- 2 large apples (optional)
- icing sugar, to your liking (optional)
directions
- Preheat oven to 350 degrees F.
- Place cashews and water into blender and blend until very smooth.
- Add sugar, salt, vanilla, egg replacer and lemon juice and blend again.
- Pour blended ingredients into a large mixing bowl. Add flour and baking powder and mix until well combined.
- Pour batter into a 8"x8" cake pan that has been lightly sprayed with vegetable oil. Bake for 35 to 40 minutes or until done.
- Remove from oven and allow to cool.
- Frost or decorate as desired and serve.
-
APPLE CAKE VARIATION:
- Same directions as above except once patter is in the cake pan peel, quarter and core two large apples. Cut part way through the top of each apple quarter so that it fans out. Place the apple fans evenly across the top of the batter.
- Put in the oven and follow same baking instructions.
- Cool and sprinkle with icing sugar and serve.
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Reviews
-
I believe there's an error in the quantity of liquid for this cake. My blender isn't very powerful, so I ground the nuts before mixing them with the water, and it turned into a paste in the blender; maybe I shouldn't have ground them, and that was the problem. In any case, I ended up adding at least double the liquid to made a proper batter consistency. It also calls for 2 teaspoons egg substitute; and I made another mistake in not mixing my ground flax seed with water, so my cake was a bit crumbly; but that might also be attributed to the additions I made (pineapple and coconut flakes). In spite of all my mistakes, it was a very good tasting cake, and I'll certainly make it again.
Tweaks
-
I believe there's an error in the quantity of liquid for this cake. My blender isn't very powerful, so I ground the nuts before mixing them with the water, and it turned into a paste in the blender; maybe I shouldn't have ground them, and that was the problem. In any case, I ended up adding at least double the liquid to made a proper batter consistency. It also calls for 2 teaspoons egg substitute; and I made another mistake in not mixing my ground flax seed with water, so my cake was a bit crumbly; but that might also be attributed to the additions I made (pineapple and coconut flakes). In spite of all my mistakes, it was a very good tasting cake, and I'll certainly make it again.
RECIPE SUBMITTED BY
Update: We've moved back to the states, and are experiencing the joys of living in Wenatchee, WA for the first time! I'm spending most of my time in the kitchen canning, freezing, and drying fruit now and loving it!
We are a couple, Jason and Mollie, that loves to cook together. We have two wonderful DD's, Enjoli (9) and Emily (7) that make life so much more fun! I, Mollie, studied Nutrition so I try to make most of our meals healthy while still tasting great! Our girls love helping us cook...and eat! We're vegetarian and love eating healthy without missing any flavor! We try to eat mostly vegan, so we have many vegan recipes posted. We are world traveling missionaries and students that have visited many countries and have lived in the States, South Korea, and are currently in the Philippines. So we always need to adjust our menu based on the food available. Zaar has been a tremendous help!
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