Vegan White Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan layer cake with almond flour and yogurt, filled with raspberry jam and topped with coconut whipped cream. Pretty and special-occasion worthy despite being completely plant-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup non dairy milk such as almond, light coconut, oat or soy
- 1.5 tbsp applesauce or non dairy yogurt or more non dairy milk ((Yogurt work best))
- 1 tsp Apple cider or white vinegar
- 1/4 cup neutral oil (or use 3 tbsp applesauce to make oil-free)
- 1/3 cup sugar (1 tbsp more for sweeter)
- 1/2 tsp vanilla extract
- a few drops of almond extract (optional but wonderful)
- 1.5 to 1.75 cups flour (I use All purpose flour. see GF option in notes)
- 1.5 tbsp cornstarch
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 to 3/4 cup Raspberry preserves
- 1 cup Coconut Whipped Cream
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 205mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 132mg
- Calcium
- 60mg
- Iron
- 1.00mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 205MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.