Total Time
Prep 8 mins
Cook 20 mins

Finally, a great white vegan cake!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. In large bowl, mix together flour, sugar, baking powder, and salt.
  3. Combine remaining ingredients (beat egg sub. + water first before adding), and add to flour mixture.
  4. Beat for 2 minutes.
  5. Pour into a lined cupcake pans and bake for 20 minutes or until tookpick comes out clean.
  6. Frost with frosting and eat up!
Most Helpful

4 5

I made these as written. The batter was really wet, but they turned out beautifully! My husband thinks they need more sugar, but that's probably because I didn't frost them! I will try this recipe again as a layer cake with a raspberry filling and frosting.

4 5

I wanted to make a vegan coconut cake for my daughter's birthday, and decided to adapt this recipe. I made it twice instead of doubling it so I would be sure of the result. One recipe makes one 9 inch layer cake. For the liquid I used coconut milk, and for the oil I used coconut oil. Added 1/2 tsp. coconut extract. Made a filling using vegan sour cream, powdered sugar and coconut, then frosted the outside with vegan buttercream and covered it with shredded coconut . One of the best vegan cakes I've ever made. Everyone loved it and it had intense coconut flavor.

4 5

I made these yesterday but added some vanilla pudding to the inside and put chocolate icing on them, thus they became Boston Creme Cupcakes. I used my recipe 101337. I can't believe how delicate and light the cupcakes are. They almost melt in your mouth. I used spelt flour to make these, also raw cane sugar, sea salt, and oat and soy milk. I did use the egg substitute as well. I am going to make these again in the future and add different fillings and frostings, I think the possibilities are endless. Thanks for a great recipe.