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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!
Great recipe. Nice and moist end results.<br/><br/>A few changes I made<br/><br/>- I used 3/4 cup of milk (almond milk simply because I don't enjoy soy milk)<br/>- I substituted white vinegar and used apple cider vinegar<br/>- I also added 1/2 Tbl of almond extract
This recipe did not work for me at all. I made it exactly as written. I baked for 35 minutes, cake had pulled away from sides