Total Time
45mins
Prep 10 mins
Cook 35 mins

Dairy-free, Egg-free, moist and tasty spice cake.

Ingredients Nutrition

Directions

  1. Combine flour, sugar, baking powder, salt and spices in a mixing bowl.
  2. Add vinegar, vanilla, oil, and ginger ale to the dry ingredients - stirring until just mixed.
  3. Fold in raisins.
  4. Pour batter into a greased and floured 8x8 cake pan.
  5. Bake at 350F for 30-40 minutes or until cake tester comes out clean.
Most Helpful

5 5

I made cupcakes using this recipe and they turned out really well. I never dared to make vegan cake (or cupcakes) before, because I was afraid they would turn out to have the consistency of a brick. Now however I'm addicted to (making) cupcakes. Several of my friends could not believe these cakes were vegan.

5 5

OMG...Big Hit..Big Hit...I have tried so many vegan cake recipes.blah..
But this one is delightful..The cake came out fluffy..moist..crusted along edges. My non-vegan eaters ate this in minutes..LOL..they had no idea was vegan...Next time I am going to add some dried fruit...or a vegan cream cheese topping...add some hot choc nut or rice milk for drink...nice desert...
Thank you for a great recipe!

5 5

Delicious spice cake. Very fluffy and moist!