¾ cup + 1 Tablespoon non-dairy milk
1 teaspoon apple cider vinegar
This came out very well, nice and tender. I quadrupled it to make the triple layered checker-board cake (dyed red and green) for a friend's birthday and it looked lovely. thank you for sharing this.
I made this today and it was absolutely delicious! It was exactly what I was looking for. It was light and had a great texture. I had made another vanilla cake from another source and it was too heavy and dense and not as sweet even though the other recipe used more sugar. This is definitely a hit in our house. I used 2 tbls water instead of the oil and it didn't affect it at all. Thanks for the recipe!
I can only give it a 3 based on my changes, so maybe not a fair score for the white cake. I made it Lemon Cake by using lemon juice in place of vinegar, which was fine. I used a teaspoon+ of lemon extract for the extracts. They say on the bottle to be careful because it's so concentrated. But it was only vaguely lemony. The cake itself was rather heavy or dense. But at least it didn't crumble like some vegan cakes. It was an extremely thick batter. For my second layer (see below), I added a bit of water to the batter. So maybe altering this recipe was not the best way to make a lemon cake. I'll try it again as a white cake sometime!
I want to emphasize that this makes one layer, which I wouldn't actually call a "cake." I didn't notice that (my bad), so once I realized it, I just went ahead and finished the one layer and started over to make another one so I'd have an entire layer cake. Not a huge problem since all the ingredients and cups were still out.
Help, I need to make a tangy lemon cake tomorrow morning for my daughter's b'day cake. She wants lemon with chocolate frosting all of a sudden. Can I use lemon juice instead of the vinegar? And use lemon extract or oil for the extracts?
can you skip the oil? not a big fan.