How to Make The Best Vegan Vanilla Cake 

What I can do so the sides of the cake feel smooth like your video. I did this cake couple times I like it but the sides are a little hard. When I put it on the fridge get hard the texture thats normal?

WHY ARENT U LISTING THE AMOUNT OF EACH INGREDIENT 🤦🏼‍♀️ YOUR VIDOE BECOMES A WASTE OF TIME FOR US WHI ARE TRYING TO LEARN FROM YOU.

How? It doesn't taste like a vanilla cake at all....

Maybe you forgot to add vanilla to it

Yes! This is my favorite vanilla cake, and it is so versatile.

thankyou!!

Thank you! This was a good reminder that I should do an update on this recipe! This was my original vanilla cake recipe & it is so fantastic, but I got lazy & started using my "one bowl mix" yellow cake so much instead! I'm going to do a side by side comparison video on both cakes next week! Thanks again! yellow cake recipe here if you want to check it out! www.gretchensveganbakery.com/yellow-cake-recipe/

Cyril I think you will ❤️ it!

awe thankyou!! I have not tried vegan macarons yet but it is on the short list!

Hi Noha thank you so much and you are welcome too! However, my non vegan blog is shut down I just couldn't keep up the cost to host it on the internet and maintain it monthly anymore I had always said I would continue to share my recipes for free & give free tutorials on RU-vid for as long as I could afford to do so, and well.. I just can't anymore. Many people had been helping through Patreon & PayPal, but at this point it is just not enough to pay for everything to keep it all going. The cost to host such a huge database was close to $400 a month (with the maintenance cost, I needed to hire a tech guy to help keep it running smoothly) So that cost was severely outweighing any small profits I had been making though running ads on the videos & blogsite. I have not kept any of the non vegan recipes, since for over 4 years now I have been strictly vegan; so for me they are of no use. They were all housed in the database and that has shut down. Sorry Not to mention I am not comfortable sharing non vegan recipes anymore, as it promotes animal abuse and torture not to mention animal agriculture is a disease on the earth as well as human health. Thanks for your support and encouragement though the ages! ~Gretchen

Gemma Ann Hymans yay! Thank you!

awesome thanks for letting us know that change worked out!

Hello! How did you follow the process of creaming then? I would also like to try with an oil base

@@simransekhri370just go through the motion of creaming, eventhough it wont look like creamed butter, it’ll work out fine in the end.

THANK YOU!

Hey thanks for the comment! I am happy to know you had success! Most people have great success with this recipe, as it gets much acclaim all over social!

@@GretchensVeganBakery yes! I’m excited to try your white cake recipe, it doesn’t really matter to me that it’s a “white cake” I just like how fluffy and soft it looks!

YAY let me know how you go!

Was it good ?!

It's soooo good! I hope you try it!

thank YOU!!!

I prefer to bake the cupcakes and then just keep them in the fridge - ice the next day. While I have not tried letting this batter sit overnight (a few hours, yes and no problems, but overnight...hmmm.) Worth a try and i want to say yes it will be fine, but since I have not tested this I hate to steer you wrong!

Ok, so the vegan vanilla cake is a smashing hit! I did as mentioned above make a mistake in that I did not cream the vegan butter with the sugar 😬🙈! But even after having had made that mistake the cake came out wonderful. Looked like your cake in the video. I actually love the flax specks! 👍❤️ Oh and it is very moist, not dry or too dense at all. Fabulous! Thank you Gretchen for your wonderful recipes!

@jacussi hi there! Yes… I used earth balance.

Hi! thanks and yes you can, however when gluten free & vegan get together in a recipe it does change things. You may want to check out The Plant Based Egg (its an egg replacer that was designed to work beautifully in gluten free & wheat flour recipes) I had a hand in the development of it, so I would LOVE it if you check it out! CLICK HERE facebook.com/The-Plant-Based-Egg-130370157761723/

yes you can! and thankyoU!

Thank you! and congrats to YOU too! wow that's wonderful! So yes you sure are busy! LOL Thankyou for the comment and kind words and YES to funfetti! I plant to for sure!

Gretchen's Bakery Thank you, I have a healthy Wonderboy! ^^ And most welcome you deserve all the kindness and support and love Gretchen. :))

Nicole Avila You can use hand beaters for this recipe if you’re making the American buttercream the stand mixer is not necessary. While high ratio shortening is meant for icings (less heavy-greasy mouth feel) but you can use any shortening that you like or can find

Yes sure! You will get 4 layers for 6" pans!

Thank you for watching! You can use another egg replacer of your choice! Something like a Bob's Red Mill works great, I have used the Plant Based Egg by Freely Vegan in this recipe and LOVE IT BETTER THAN THE FLAX!

Health food shops should have vegan egg replacement. I think I even found a box of the stuff at the baking section in Walmart once.

Hi Thanks! It's is quite fluffy, so not the greatest for carving.

Hi Sue! Thanks! I just responded to your comment on my website!

i know there is more chemistry involved when adding cocoa powder, it effects the ph. that would be my guess

Wow I’ve been searching the I Gerber since last night for the answer! Crazy I stumbled upon the same question I have. Lmk if you found out 😅

Hey thanks! Sorry about that confusion.. I always think of them as the same thing and technically they are, but... - Distilled White Vinegar is what I am actually using as it is slightly milder (and less acidic) than regular white. Distilled will have about 5%-8% acid level whereas just plain white (as it would be labeled) can have anywhere from 5%-20% acidity. You can also use apple cider vinegar in recipes calling for vinegar which I will do that more than often now and leave the white vinegar for cleaning things around the house! :D

Kristina Zamora yes! Exactly !

this was the swiss meringue AF buttercream www.gretchensveganbakery.com/aquafaba-swiss-buttercream-recipe/

Thank you!!

HI! Yes you will love it! yes to chia "egg" same amounts! (Just remember with chia you will have black speckles!)

Gretchen's Vegan Bakery thank you for the reply! I’ll try it tonight and let you know how it goes!! 😍I’m so excited

Gretchen's Vegan Bakery I made the cake and it turned out amazing! Doesn’t taste vegan at all!! The chia seeds were a little crunchy which was nice actually, but I’ll grind them up next time for the toddlers. Thank you for the great recipe!

Sorry for the late reply this was not just a quick answer and I needed some time to sit down and write the answer out Yes to Lily flour AP is totally fine Many people have negative results when they use cake flour in vegan baking , vegan cakes tend to be very moist already and to keep the story short:: cake flour does not absorb liquids as well as all purpose flour does so if you use a cake flour in a recipe that has a high amount of liquid the liquid will not be absorbed as it should, and your resulting cake could be heavy and gummy, very different than what we typically think cake flour will do especially as your comment proved your thoughts would be that the cake would be fluffier. This is not always the case. That said all recipes are formulated differently so I don’t want to strike out cake flour across-the-board, but it’s helpful to know what type of recipe you are working with and where to implement the proper flour, which is why I always say to stick to the recipe as it is written

Hi Norma, this recipe is perfect as is :)

yes!

Yes!

yes you can

Hmm, I wouldn't say "better" since I love the flax recipe, AND the more recent Egg Replacer method (using The Plant based Egg by Freely Vegan) however you can of course use the AF, I just do not prefer the results with AF compared to the way I am sharing it here

YES! I have 2 separate recipes where I used the Plant Based Egg as the egg replacer. HERE----> www.gretchensveganbakery.com/vanilla-cake-recipe/ (The plant based egg gets added to the dry ingredients, so if you use another egg replacer, just reconstitute it with some of the liquid from the recipe)

yes

Hi Thanks!! Can you get margarine?

@@GretchensVeganBakery yes we do have margarine... Can I use it instead?

Goerge Salvador yes to margarine

HI, I'm not sure what you mean by "rods"?

Hi! It all depends on how the recipe says to mix it. Some recipes are "No mixer required" mixes, but others need some power of an electric (not necessarily STAND) mixer but because the sugar needs to be creamed into the fat- it is necessary. CLICK HERE for more www.gretchensbakery.com/there-is-a-method-to-my-madness/ and also here for a really GREAT no mixer cake!! www.gretchensveganbakery.com/chocolate-raspberry-truffle-cake/

MICHELLE donoso Hi No, this is Egg Replacer can be added straight to the dry ingredients and I’ve adjusted for the liquid in the wet ingredients already, For substituting with this egg replacer In other recipes (meaning recipes-not mine-That have not been specifically formulated to use the plant-based egg) the directions are on the package

Gretchen's Vegan Bakery okey thanku, i have here in chile one egg replacer from orgran, that it said for each 3grs you have to add 30ml of water, that is why i asked, i am going to try this recipe .... thanku again 💖⚡️

Hey there, I would not recommend it, since the result will be dry & like cornbread texture. Sugar not only adds sweetness but it also adds moisture to cake batters and also carries the other ingredients through the recipe in this case through the "creaming method" I have been using Monkfruit sugar as an alternative to regular sugar in many of my recipes by subbing in Half Monkfruit with great results

@@GretchensVeganBakery Thank you very much, then I will use the entire amount of sugar. I made a cake of yours a few days ago, it rose nicely in the oven but when I took it out it collapsed a bit. I don't know what I did wrong, I hope it works this time.

since I do not use animal products I can't say if the result would be the same

noted

yes golden flax for sure, (although I know in the video I used an older footage of the flax mixing because my camera battery died on the recording of the actual recipe for this one yesterday! LOL) But in the close up of the final cut slice, I don't think it shows through that much, and I definitely used golden for this exact recipe

Gretchen's Bakery Cool! Glad to know we’re on the same page! Love you gal!!

Michelle Aroca no, definitely not. Sorry

In the shorter videos (where I don't appear on the video I have not been tasting on camera) but in the longer versions I do! Thanks!

Gretchen's Bakery Oh okay! One more reason to look forward the awesome long videos. :))

I love to watch your longer versions also! Usually with other not so much but you are so real and pleasant, just a joy to watch!

Hey!! Hmmm, well... no plans for that in the near future but I'll keep ya posted! :D

click here for more info www.gretchensveganbakery.com/the-best-vegan-egg-replacer-for-baking/

nope! Works GREAT!

Hey there, I'm not sure exactly what recipe you are using, so it's hard to pinpoint exactly as there could be a number of reasons. The first thing that comes to mind is you could be filling the pans too much. If all else is well with the recipe, method & ingredients, this is usually the reason, as the cake will rise nicely but when it runs out of room to grow it will fall in the center

@@GretchensVeganBakery Thank you for the tips! I will keep trying and have a whole list of you recipes I am going to try after this :-) Like the strawberry cake and the Neapolitan cake!