Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

Review Detail

 
Classic Vegan White Cake
Vegan Sponge Cake Recipes
Written by Mattie    
This cake tastes like cornbread. It has the consistency of cornbread (fluffy, moist and dense), looks like it (is yellow from the flax and canola oil, not white) and it somehow tastes like it too (maybe from the flax). It had mostly good reviews so that's why I tried it and I usually don't write reviews on recipes unless I feel I should warn other unsuspecting bakers who stay up all night like myself at the last minute to make a cake. I mean it would be edible, but not good. I'm going to have to remake the cake. And I tripled the recipe....blaahhhhh. I should have listened to the other reviewers that said it tasted like cornbread, because it totally does. Sorry for the not so good review. Good job for posting a vegan cake recipe though.
Rating 
 
2.0
Micheill Reviewed by Micheill February 12, 2014
Top 500 Reviewer  -   View all my reviews (1)

Good, but wouldn't make again.

This cake tastes like cornbread. It has the consistency of cornbread (fluffy, moist and dense), looks like it (is yellow from the flax and canola oil, not white) and it somehow tastes like it too (maybe from the flax). It had mostly good reviews so that's why I tried it and I usually don't write reviews on recipes unless I feel I should warn other unsuspecting bakers who stay up all night like myself at the last minute to make a cake. I mean it would be edible, but not good. I'm going to have to remake the cake. And I tripled the recipe....blaahhhhh. I should have listened to the other reviewers that said it tasted like cornbread, because it totally does. Sorry for the not so good review. Good job for posting a vegan cake recipe though.

Owner's reply

Thanks for the honest feedback Micheill! I'm going to revisit this recipe and see if I can make any improvements. I'll update the recipe accordingly if I find anything. The yellowness is caused by all-purpose flour going through a slight oxidation during baking. This oxidation is probably also lending some "baked" savory flavors that some might describe as "corny". I actually prefer this flavor in cakes but some people do not. This is one of the reasons why cake flour remains white after baking; it's bleached so it's not susceptible to oxidation and, hence, color changes during heat exposure. Hope you eventually found a vegan cake recipe that worked for you!

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