Vegan Basic White Cake Recipe

This vegan cake recipe is so rich and moist you will never guess that has less fat than a traditional cake and no cholesterol!

*Vegan
*Egg Free
*Dairy Free
*Reduced Fat and Cholesterol

Note: if you are allergic to soy then you can substitute almond or rice milk.

Ingredients:

1/2 cup non-hydrogenated vegetable margarine (room temperature)
1-1/3 cups organic cane sugar
1 teaspoon vanilla
3 cups organic unbleached flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups soymilk

Directions:

In a large mixing bowl beat the margarine, vanilla and cane sugar until fluffy.

In a separate bowl mix the flour, baking powder and salt. Sift three times.

Add one half of the flour mixture and half of the soymilk to the margarine mixture and blend well. Add the remaining flour and soymilk. Blend at medium speed for about 2 minute.

Pour into a prepared cake pan or one that has been lined with parchment paper. Bake at 350 degrees for about 20-25 minutes, or until a toothpick comes out clean.

Remove the cake from the oven and let cool.

PS. Gen’s Guiltless Gourmet and this website are not intended for medical advice. Please always consult a doctor for specific dietary needs. Please remember to read the labels on food products as additives and ingredients may vary from country to country