Basic Cake (recipe)

In Vegan baking recipes, eggs are generally substituted with applesauce. This makes the cake moist, and the flavor of the applesauce does not influence the taste.

This is an easy to make and delicious basic Vegan cake recipe. Includes variations.
Serves/Makes: 8 | Difficulty Level: 3 | Ready In: 1-2 hrs

:: Preheat oven to 350 degrees.
:: Lightly grease an 8 or 9 inch baking dish, and set aside.


—Dry Ingredients
1 1/2 cup unbleached flour (I use unbleached organic flour)
1 cup natural sugar
1 teaspoon baking soda
1/2 teaspoon salt

—Wet Ingredients
1 cup cold water
1 tablespoon vinegar
1/4 cup vegetable oil, applesauce or a combination of the 2
1 teaspoon pure vanilla


In a large bowl, combine the dry ingredients. In a small bowl (or in a 2 cup measuring cup) mix wet ingredients together. Add wet ingredients to the dry and mix with a fork or an electric mixer until well mixed. Pour into prepared pan and bake for 30-35 minutes.


Chocolate chip cake: sprinkle 1/3-2/3 cups of chocolate chips on top of the cake before baking.

Chocolate cake: add 1/4 cup cocoa powder to the dry ingredients. For double chocolate cake, sprinkle some chocolate chips on top of the cake before baking. Try using almond extract instead of vanilla for a nice flavor. Hint: You can make red velvet by adding 1-2 drops of red food coloring.

Spice cake: Add 1 tsp cinnamon, 1 tsp allspice, 1/2 tsp ground cloves, and 1/4 tsp nutmeg to the dry ingredients. Omit the vanilla from the wet ingredients.

Ginger Molasses cake: reduce sugar and water to 3/4 cup. Add 1 tsp cinnamon, 1 tsp allspice, 1-3 tsp ginger (or 1 Tbsp fresh grated ginger) to the dry ingredients. Add 1/4 cup molasses to the wet ingredients and omit the vanilla.

Banana cake: reduce sugar to 2/3 cup. Instead of 1 cup water, use 1 cup mashed banana and a little nondairy milk if the batter is too thick.

—All the cakes can be doubled in size. Use a 9X13 inch pan and bake 35-45 minutes (check with a knife or toothpick)

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