Homemade Vegan Yellow Cake
Submitted by JPMadsen
Egg-free yellow cake with cake flour, liquid egg substitute, and a touch of sugar substitute for a lighter, lower-sugar bake. Soft, tender crumb that proves you don’t need eggs to get a classic vanilla cake.
YIELD
16 servingsPREP
10 minCOOK
30 minREADY
1½ hrsThis egg-free yellow cake leans on liquid egg substitute and a hit of sugar substitute to keep things lighter without sacrificing that vanilla-forward, tender crumb you expect from a classic from-scratch cake. Cake flour does the structural work here, giving the finished bake that fine, soft texture that all-purpose just can’t match.
Mix the dry ingredients first and only stir the wet ones in until just combined. Overmixing develops gluten and turns yellow cake rubbery, especially without real eggs to provide stretch and richness.
Watch the bake closely after the 30-minute mark. The cake is done when it pulls cleanly from the sides of the pan and a tester comes out clean. A square 9-inch pan gives you 16 tidy bars perfect for snacking or stacking with frosting.
Pro Tips
- Bring the egg substitute and margarine to true room temperature before mixing. Cold ingredients won’t blend smoothly and can cause the batter to seize.
- Spread the batter evenly with an offset spatula. Yellow cake batter is thick and won’t level itself in the pan.
- Cool completely before frosting. Even slightly warm cake melts buttercream into a sad puddle.
Variations
- Top with chocolate frosting for a classic kid-birthday combination.
- Add a teaspoon of almond extract along with the vanilla for a wedding-cake flavor profile.
- Fold in fresh blueberries or chopped strawberries for a fruity summer twist.
Ingredients
Directions
Place dry ingredients in mixer bowl and mix at low speed to blend well.
Combine ¾ cup ater, oil, sweetener, vanilla and egg substitute and mix with a fork to blend.
Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended.
Spread evenly in a 9-inch square pan which has been greased with margarine.
Bake 30 to 35 minutes at 375℉ (190℃). or until a cake tester comes out clean and the cake pulls away from the sides of the pan.
Cool to room temperature and cut 4 X 4 to yeild 16 equal servings.
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