Wow! I made this as a last minute dessert for me on Thanksgiving, and it turned out FANTASTIC! I am lactose intolerant and having trouble digesting eggs, so to find a cake recipe that has neither of those and tastes great is just a Godsend for me.
The only thing I did differently was that I used Almond Milk instead of Soy Milk, personal preference, and I used just a pinch of cocoa powder. It turned out GREAT! It even lasted without proper containment for a week, and it STILL tasted amazing. I will definitely be this cake again. Tonight, even I think, I'm craving something sweet. ;)
this is a cake that is so versatile that you could literally eat the same basic cake - changing the flavourings - forever! i doubled the recipe(except for the oil, where i used half cup only, added grated rind from one orange, used the juice of the orange mixed with the double quantity of milk required and lessened the sugar to 1 1/2cups(personal preference, i dont like v.sweet cakes) and used 1tblspn orange extract instead of vanilla. it was BRILLIANT. will experiment and try lemon flavoring, coconut, chocolate or banana , etc.etc. etc. list is endless.you are only limited by your imagination and whatever you happen to have in your cupboard at that particular time. i really couldnt fault it in ANY respect. THANKS FOR POSTING.
I used turbinado sugar instead of white, 1 cup pureed apples in place of soy milk, and added 1/2 tsp cinnamon. It came out great!
Delicious! I used coconut oil instead of vegetable oil and found that it clumped up when it cooled down. I warmed it up in the microwave to "un-chunk" it before baking but the baking process probably would have melted it naturally anyway. Next time I think I'll also reduce the sugar as it tasted very sweet and less sweetness would be fine.
fantastic! this is my go-to recipe for vanilla cupcakes. super easy, light, moist, delicious, just sweet enough, from ingredients that i always have on hand - except i make it so much i sometimes run out of cupcake papers! i find that these cupcakes taste even better the second day, so i try to make them in advance when possible. but they are always, always wonderful. thanks for posting!
Maybe I did something wrong, but it didn't turn out well.
EXCELLENT!! I made this for my mom's b-day and added a vegan coconut frosting. I didn't have vinegar, so I squeezed lemons and it worked well. My mom loved the cake. I don't eat eggs, but she does. She couldn't believe that it turned out so well w/out eggs.
I love this cake. I use evaporated cane juice instead of refined sugar and rice milk or water instead of soy, and it works out well every time. Using the unrefined sugar gives the cake a nice caramel colour and adds to the flavour. It has a nice texture and rises well. Using water instead of soymilk results in a lighter cake, almost like a sponge. Thanks for a great vegan cake recipe that isn't chocolate!
My son has multiple food allergies. He isn't vegan, but he's allergic to milk and eggs and nuts, so I had to make his smash cake myself. I tried to "veganize" other recipes, but they all fell apart. I followed your recipe, but I used rice milk and I tripled the ingredients so I had 2 cakes and cupcakes. I nearly cried when it came out of the pans intact! The cake was light and fluffy. And it rises! It actually rises in the oven and it doesn't sink in after it comes out. It isn't overwhelmingly sweet, and it is perfect with a vegan fluffy "buttercream." Thank you for sharing this recipe. I'll be making it again and again. I'll post a picture. It was blue with Cheerios, and he loved it!
Delicious & very moist!! I substituted coconut milk for soy milk. Frosted it with a coconut milk, powdered sugar & vanilla extract frosting & it came out great & family loved it! Definitely making this again.