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    You are in: Home / Recipes / Vegan White Cake Cupcakes Recipe
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    Vegan White Cake Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    8 mins

    20 mins

    XxXxkittykat's Note:

    Finally, a great white vegan cake!

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on March 14, 2010

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 02, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 17, 2007

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Vegan White Cake Cupcakes

    Serving Size: 1 (440 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 118.3
     
    Calories from Fat 32
    27%
    Total Fat 3.6 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 87.4 mg
    3%
    Total Carbohydrate 20.0 g
    6%
    Dietary Fiber 0.3 g
    1%
    Sugars 9.4 g
    37%
    Protein 1.2 g
    2%

    The following items or measurements are not included:

    rice milk

    rice milk

    Ener-G Egg Substitute

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