Vegan Basic Yellow Cake Mix

6 TB butter or oleo or canola oil spread or
1⁄4cup canola, safflower, or other oil or 1/4 cup unsweetened applesauce (used in nutrition info here)
1 cup granulated sugar* (Splenda used here)
1 TB grated lemon peel
1 cup white or brown rice flour or or rye or cake flour (light rye flour used in calculations here)
6 TB potato starch
2 TB tapioca flour
1 tsp xanthan gum
1⁄4tsp baking powder
1⁄4tsp baking soda
1⁄3 tsp salt
3⁄4cup buttermilk or 2 tsp lemon juice or cider vinegar with enough milk (cow, rice, soy, or nut) to equal 3⁄4cup - Westbrae Slender Vanilla Soymilk used here
1 tsp vanilla extract

3 egg whites or 2 heaping tbs baking powder, 2 tbs apple cider vinegar plus 2 tbs warm water for egg-free recipe; Ener-g egg replacer used in calculations here - 3 tsp to replace the two eggs

*Sugar alternative #1: 1 cup fructose powder in place of 1 cup sugar.
*Sugar alternative #2: 2⁄3 cup honey in place of 1 cup sugar. For a decidedly less sweet cake, use 2⁄3cup pure fruit juice concentrate (thawed, but not reconstituted).
*Sugar alternative #3: Splenda Granular

Preheat oven to 325 degrees. Coat 9 x 5-inch loaf pan or two 5 x 21⁄2-inch pans with cooking spray. (Cake rises better in smaller pans.) Set aside. Using an electric mixer and a large mixer bowl, cream together the applesauce (may need a bit more or less since substituting for oil), granulated sugar (or fructose or splenda), and egg whites/replacer on medium speed until thoroughly blended. Add grated lemon peel. In a medium bowl, combine the flours, xanthan gum, baking powder, baking soda, and salt. In another medium bowl, combine the milk/lemon juice (if using liquid sweetners instead of granular, such as honey or fruit juice concentrate, add it to this step) and vanilla. On low speed, beat the dry ingredients into the "egg" mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined.
Spoon batter into pan(s).

Bake the 9 x 5-inch loaf for 50-55 minutes; 35-45 minutes for 5 x 21⁄2-inch pans or until top is golden brown and a toothpick inserted into center comes out clean. Cool cake in pan for 5 minutes, then remove from pan and cool on rack. Serves 12.

To make cupcakes: Bake 12 cupcakes for 20-25 minutes or until firm.

To make a layer cake: Bake in a 9-inch nonstick pan for 35-40 minutes or two 8-inch round nonstick pans for 30 minutes. Be sure to line pans with waxed paper or parchment paper and spray with cooking spray for easy cake removal. Cool on wire rack.

To make Bundt cake: Grease 6-cup pan thoroughly. Bake 45-50 minutes.



Number of Servings: 12

Recipe submitted by SparkPeople user AFRICAPARISH.