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The vegan cake of your dreams, made soft and tender with some surprisingly simple tricks. Not too sweet and good for layering. Make two layers of 9-inch vegan cake.

For everyone out there who is disappointed with the vegan white cake recipe, this cake is for you. Light, soft and soft. There is no texture already, no brownish color, and ordinary ingredients too. What is my secret? Two: 1) I tested this 14 times and 2) A new way of thinking about vegan cakes, which I introduce to you today.

For many of us, when we learn to make baked goods such as cakes, we expect a certain series of events. Cream with fat and sugar (and eggs, back in the day), then add liquid. Mix with dry ingredients, then combine everything and bake.

In many of my vegan cake experiments, I learned that without eggs for moisture and softness, vegan cakes make a reliable "traditional" way of having a dense, smooth or gummy texture. In white cakes, in particular, there is no strong taste like chocolate for a bad texture to hide behind.

I started doing research and most of the internet told me that I mixed too much, but because the lower emulsion was formed without butter or eggs, it was difficult to mix less, otherwise, the cake was unevenly baked. (See my cake parade failing Instagram story for this proof).

Finally, I found something that now surprised me no wider. It's called the reverse creaming method (and it also seems to be known as the paste method). Known for producing soft cakes, this method is preferred by many aspiring scientists who are conducting official cake making experiments and sharing the results.

How does this method work? This is very simple and easy. You start by filtering with dry ingredients and sugar. Then, you add your fat directly to the dry ingredients and stir well. Only then will you add any type of liquid. In this way, the fat molecules coat the flour and prevent the flour from coming into direct contact with the liquid, which in turn, prevents gluten formation. That unlucky gluten is what makes other vegan cakes so solid and ready!

This recipe makes two 9-inch layers. It's easy to split in half (I've tested and verified this) to make one layer, so it should work well at 1.5x to make a three-layer cake if you like.

I haven't received a clue how to make this cake at high altitude. I am close to sea level here in Baltimore. If someone has modified the recipe to work at height, let us know in the comments!

Finally, it's natural to wonder about making cakes from this cake recipe. I haven't tried it yet, but one of the advantages of this vegan cake is that it rises a bit flat, so I suspect this might not produce well-vaulted cupcakes, but I would definitely be interested to hear it if anyone gave it a try.

Aquafaba Mix:

  • 78 grams of Aquafaba room temperature (6 tbsp) (see note)
  • 1/4 tsp cream of tartar

Wet material:

  • 2 cups room temperature unsweetened non-milk milk (recommended soy)
  • 2 teaspoons white vinegar
  • 2 tsp clear imitation vanilla extract
  • 2 teaspoons of clear imitation butter

Dry material:

  • 324 grams of baking flour (This can NOT be replaced with plain flour. Seriously, don't waste your time)
  • 36 grams of potato flour
  • 324 grams of white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda


  • 138 grams of vegetable oil (not coconut oil)
  • Cutting vegetables 48 grams


  1. Before you begin, make sure all the ingredients for this vegan white cake are at room temperature, otherwise, your cake will taste strange. Heat soy milk and aquafaba in the microwave for a few seconds if necessary.
  2. Preheat the oven to 350 degrees Fahrenheit (make sure you don't use convection mode, this will cause the cake to bake unevenly). Row two 9-inch baking pans with a parchment paper circle at the bottom. Do not flour or lubricate the pan.
  3. In a small bowl, stir the aquafaba and cream of tartar firmly until the aquafaba is fluffy and foamy, then set aside. No need to whip it to the top of the rigid, just foamy.
  4. In another small bowl, stir in soy milk, 2 tsp vinegar, vanilla, and butter flavor, and set aside. Soy milk will thicken a little; this is normal.
  5. Sift all the dry ingredients (including sugar) into a bowl and stir well, strain again a second time if the mixture still looks thick. Don't skip this step - sorting is important!
  6. Add vegetable oil and put it in a bowl. Use a strong fork to break the butter and mix everything well. The first mixture will turn into crumbs like bread dough and then as you continue to mix, it will start to resemble wet sand (see a photo in a blog post). This will require a little elbow oil. Be sure to scrape the bottom of the bowl to get a bag of flour hiding there. Do not continue until the mixture is completely smooth.
  7. Add 1/3 the wet ingredients to the bowl and stir until mixed. Add the other 2/3 and repeat. Finally, add the remaining 1/3 and stir until the mixture is very smooth and runny, which will take a minute or two (see the photo in a blog post).
  8. Give the aquafaba mixture another whisk to make it foam again because it might have been slightly deflated when you are mixing the rest of the cake. If it's still partially liquid, take only the foamy part and not the liquid part. Then, stir it into the cake mixture until it is evenly mixed (if you just fold it, you might get scratches or gummy layers - mix well if needed). Divide the cake mixture between your two cake pans.
  9. Bake a layer of vegan white cake for about 24-28 minutes, or until the toothpick inserted into the center comes out clean and dry. Be sure not to open the oven for at least 15 minutes (longer), otherwise, you risk your cake deflating when you open the oven door.
  10. Let the cake cool in their pan on the cooling rack for about 10 minutes. You can then run a sharp knife around the edge of the pan before very gently turning the cake to cool completely. I recommend adding flour or spraying your cooling rack before turning the cake over; they are very moist and tend to stick. After turning it over, gently release the parchment paper.
  11. These cakes can be superimposed and frozen after they are completely cold (and the layers can be softly gently if needed, although they tend to bake fairly evenly). Be careful when handling them; they are rather complicated. Leftover cakes can be stored in the refrigerator for several days. If your layer cake is completely frozen, it can also be kept closed at room temperature. If stored in the refrigerator, it is recommended to bring it to room temperature before slicing, to reduce crispness.