Comments on: Vegan Vanilla Cake Recipe

By: Whitney

Whitney — Fri, 06 Oct 2023 16:27:04 +0000

In reply to Elise.

That’s a puzzler, Elise! Especially since you’ve made it successfully in the past. A crumbly cake that doesn’t spring back and is overly browned on the sides all point to the cake being over-baked. This can happen more easily with dark colored pans since they absorb and distribute heat much easier than a light colored pan. Have you tried aluminum pans? These are the ones I use: https://amzn.to/3ZHYB4I

By: Elise

Elise — Fri, 06 Oct 2023 00:28:25 +0000

I am using silk soy milk, no substitutions. I am using dark 6” cheesecake pans actually. I got stainless steel ones to bake it in but everytime I made this recipe in it the outsides cooked too fast and the inside wouldn’t cook at all and was still raw in the middle, so I stick to the cheesecake pans. I have a conventional oven and I’m not high altitude

By: Whitney

Whitney — Sun, 24 Sep 2023 05:22:46 +0000

In reply to Christine.

Hi Christine! I’m excited for you to try this recipe. American cake flour doesn’t have any rising ingredients added (it’s not the same as self rising). If you have a hard time finding it I have a recipe for homemade cake flour using plain flour here: https://sugarandsparrow.com/homemade-cake-flour-recipe/

By: Whitney

Whitney — Sun, 24 Sep 2023 05:14:24 +0000

In reply to Elise. Hi Elise! That's so interesting your last couple times have turned out different! What kind of dairy free milk are you using and are you making any substitutes? Are you baking in a dark pan or a light pan? What type of oven do you have (conventional or fan-assisted)? And are you baking at a high altitude? Sorry for all the questions but they will help me try and figure out what's happening!

By: Elise

Elise — Thu, 21 Sep 2023 18:33:53 +0000

The last couple times I’ve made this I’ve been having the issue of it being too crumbly, not springing back, and browning too much on the sides. I’ve made this a bunch of time with no issues. What do you think the issue could be? My baking powder is fine, I’m not over creaming my butter and sugar etc.

By: Christine

Christine — Sun, 17 Sep 2023 07:43:19 +0000

This sounds amazing and I’d love to try baking this for my vegan father-in-law. I’m in the United Kingdom and flour is slightly different here. Does American “cake flour” have any rising ingredients pre added to it? Trying to work out if I need to sub it with plain or self raising flour?

By: Whitney

Whitney — Wed, 06 Sep 2023 18:44:32 +0000

In reply to Elise. Hi Elise! I'm so happy you love this recipe! I don't normally soak my cakes with simple syrup since they're already so moist (especially this recipe), so my only recommendation is to use it sparingly if you feel the need to. And I've never tried incorporating fruits into this recipe so that will be an experiment for sure. If you want to try tossing some fruit/berries into the cake batter at the end of the recipe just be sure to coat them in a few Tablespoons of cake flour to help suspend them in the batter while the cakes bake. I hope that helps!

By: Elise

Elise — Mon, 04 Sep 2023 19:34:10 +0000

In reply to Jenny Petrakis. I absolutely love this cake recipe! It freezes beautifully, and is so fluffy and wonderful. Normally I would soak cakes with simple syrup to add different flavors/keep moist but I noticed it kind of weighed it down almost made it seem a little raw? Any suggestions? Also I was wondering how I could go about incorporating fruits like blueberries or grated apples/ pears?

By: Whitney

Whitney — Tue, 08 Aug 2023 17:48:03 +0000

In reply to Arleny. Hi Arleny! This recipe makes about 30-35 cupcakes but it does bake better as a layer cake than as cupcakes. It works, but the cupcakes bake more flat than domed.

By: Arleny

Arleny — Sun, 06 Aug 2023 18:10:44 +0000

Hi Whitney— if I want to make cupcakes with this recipe, how many would it yield?
Thank you in advance.