SIMPLE WHITE CAKE
This cake was sent home from our children's school. It is the simplest, great tasting cake I've ever made. Great to make with the kids, especially for cupcakes.
Provided by SCOTTOSMAN
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
- Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts : Calories 208.6 calories, Carbohydrate 29.4 g, Cholesterol 52.1 mg, Fat 8.9 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 141.8 mg, Sugar 17.3 g
VEGAN BASIC VANILLA CAKE
This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting.
Provided by Christine
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
- Stir soy milk and vinegar together in a large glass measuring cup.
- Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
- Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 45.3 g, Fat 10.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 380.1 mg, Sugar 26.5 g
BASIC WHITE CAKE (VEGAN)
This basic vegan cake recipe can be used to make a variety of delicious desserts. Free of dairy and egg and with less sugar, it's a "healthier" cake. Can turn this into a nice Apple Cake (the instructions for this variation below) and I'm sure there are many other creative ways to use this cake recipe.From "The Best of Silver Hills" cookbook. Enjoy!
Provided by Enjolinfam
Categories Dessert
Time 1h
Yield 1 8, 10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 184.6, Fat 6.5, SaturatedFat 1.3, Sodium 212.1, Carbohydrate 29.4, Fiber 0.8, Sugar 15.8, Protein 3.5
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BEST EASY VEGAN WHITE CAKE RECIPE - VEGAN RICHA
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Ratings 16Calories 305 per servingCategory Dessert
- Line two 6 inch springform pans with parchment paper. Preheat the oven to 350 F (176 C). In a bowl, mix the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 1/2 cup flour, cornstarch, baking powder, baking soda and salt. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. Add 2 tbsp almond flour to the dry for additional texture (optional)).
- Fold dry into the wet ingredients until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into the parchment lined pans.
- Bake for 20 to 22 minutes or until a toothpick from the center comes out clean. Remove the pan from the oven and cool for 10 minutes then remove the cakes from the pan.
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- Preheat the oven to 350°F (180°C) and spray two 8-inch cake pins with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
- Sift the flour into a mixing bowl and add the white sugar, baking powder and salt and mix together.
- Add the almond milk, oil and clear vanilla extract and whisk in with a hand whisk until just combined. Don't overmix.
- Divide the cake batter evenly between the two prepared cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
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