The perfect, white vegan cake!
White cake, vegan style: I’m going to have to come up with a new lead. In fact, I think I’m starting most of my ‘vegan’ food recipes this way. But I am once again, truly amazed with this cake. After combing around a few vegan sites, I found most of the cake recipes look the same ingredient wise. Thus making the decision difficult when it comes to choosing.
A picture is worth…
Sometimes, the choice is simply based on the appeal of the picture. But, as you can see from my picture, I’m no food stylist, nor baker, nor a perfectionist. So, don’t judge my post by the picture alone. It’s going to be my job to sell you the highlights of this delicious vegan white cake. But while enjoying bites of this amazing cake, I couldn’t help but be distracted by the obvious thoughts here. Even though the usual-main “cake ingredients” (cow milk, cow butter and eggs) were missing, you’d never know it was. And…how can you make a cake with out these baking ‘essentials’? Especially, a cake with out eggs?
Another ‘ah-ha’ moment!
When I make these new food discoveries, I feel like I’ve been lost in time, checked out, or in another dimension. A conditioned thinking mind, is a mind that fully acts with out knowing what they are doing. In the case of food, baking, cooking, we think conditionally…until we don’t. Being raised on an animal based diet, conditions you to believe that baked goods must be made with animal ingredients. But, when you realize the opposite is true, your years of conditioning become unstable and the clouds part and the light shines down. Baking this cake was for me, another “ah-ha” moment. These new discoveries I’m undergoing with my new plant based lifestyle are so impressive, that it fuels me to just keep going. Making it my personal goal to over-turn those rocks, one dish at a time.
Back to our cake…the ingredients are all very simple, the mixing even simpler. The result; a light, airy moist cake base. In fact, quite identical to the standard animal-fat-based cakes I’ve been making for years. The truth is, had I done a blind taste test to guess if this was vegan or not, I would have failed!
The typical traditional birthday cake is topped with a nice thick layer of icing and decor. Yes, the icing is always my favorite part of the birthday cake, and usually my most difficult part to make. However, today my results were excellent! With some plant based butter, powder sugar and a bit of coconut fat, well…it was a whip of delight. Consistency wise, it was soft and creamy with a texture perfect for swirling on top any cake.
Now, after succeeding with a few vegan cakes, I’m quickly learning the simplicity of vegan baking. My in-put time is greatly reduced, and I have yet to use my Kitchen Aid. Thus making my personal transition to a vegan lifestyle, all the sweeter.
White Cake Vegan Style
- 1 1/2 cups oat milk or whichever non-dairy milk you enjoy
- 2 tsp apple cider vinegar
- 1 cup sugar plus 2 TBS
- 1/3 cup vegetable oil plus 2 TBS
- 1 tsp vanilla
- 2 cups flour
- 3 TBS cornstarch
- 3/4 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp salt
- 170 grams plant butter I use a coconut butter, margarine is also ok
- 3/4 cups coconut butter comprable to a 'shortening'
- 3 cups powder sugar it called for 3 1/2 cups, but was a bit too sweet
- 1/4 cup oat milk
- 1 pack natural food coloring for rainbow frosting if desired
For the cake
- combine the milk, cider, sugar and oil and stir. set aside
- mix vanilla, flour, corn starch, baking soda, baking powder and salt. Stir it up.
- combine the wet with dry, and whisk until smooth.
- Butter 2 round cake, spring forms with coconut oil. Preheat the oven to 180 Celcius. Disperse evenly between the 2 forms. Bake for 25 min., or until test comes out clean.
- Let cool.