can vegan butter be found in a local grocery store?

Earth balance makes a ‘buttery spread’ as well as sticks (like butter) they’re vegan, expeller expressed, non hydrogenated and tasty!
it’s also in lots of grocery stores.

I am excited to try these. The picture looks great. My vegan cakes always turn out strangely brownish in color, tend to be flavorless, and taste like they need more sugar. I have even tried using all the bad ‘white’ refined ingredients (white flour, cane sugar). Any ideas?
Thanks for the recipe

What is the yield of the recipe?
I’m going to make square/rectangle cake layers, and your recipe doesn’t give specifications for square/rectangle pans. I just need to know the volume of the batter (in cups) or how many cupcakes the recipe usually makes. Or pan size if you know.

I made the cupcakes for my grandson who is allergic to all dairy and eggs–and they were wonderful!! Your pumpkin-spice cupcakes are wonderful too!! I’ve tried other recipes and these are the best! Do you think I could freeze them?
Thank you,
Sherry

I was looking for a nice cake for a strawberry-rhubarb dessert and this sounded like a good fit. A very simple recipe that turned just as I’d hoped and was perfect in the dessert. It wasn’t overly sweet and had a great texture – not crumbly or dry and not heavy or oily like pound cake. Can’t wait to try it out again, thank you!

Hope it tastes as good as it looks…i myself am not vegan, but my landlords are, and so are their wedding guests. I have to make this for friday night, a 4 layer white cake (vegan of course). The first layer just came out of the oven and looks incredible, although it is very very dense. It doesnt seem dry dense, just very heavy. When I was mixing the ingredients, it almost seemed like there was too much flour even though I used exact measurements, so it was really thick, not too thick that I couldn’t mix or pour evenly, just almost like pancake batter. I just made the second batch, this time it was creamier. They are both cooking fully through at 20 mins in my gas oven, I just want to know what the texture/consistency is supposed to be. First time making vegan cake, not sure what to expect, although I do make an awesome vegan chocolate cupcake recipe! Thanks for any help!

I was wondering. I am having a hard time finding clear vanilla. What will happen if I use just regular vanilla extract? Will it destroy the flavor or just make the color a little off?

I found the clear vanilla it was imitation so I was leary, but it turned out amazing! I made my very first VEGAN white cake (I am so tired of chocolate since we went vegan. I am a white cake lover.) I made it 3 layers and I have to say: THIS IS THE BEST WHITE CAKE I HAVE HAD! EVER. I loved it! Thank you so much for the recipe. The frosting link was awesome as well!

Would like to use this for a jello poke cake for Memorial Day. My daughter has food allergies & I have not found safe cake flour(made on equip. w/dairy & nuts)I found a sub of 2 Tbsp cornstarch in 1 cup measure & fill w/unbleached flour. Do you think this will work & do I do that for each of the 2 cups called for? Thank you for any advise.

I have to add my praise — this recipe made great cupcakes. My changes: melted coconut spread instead of vegan butter, plain white flour, no almond extract. I did these Only because I was to lazy to make a trip to the store, but the cupcakes are still delicious!

Hello,

I am considering making these as cupcakes for my first time baking for a large group of family members…. I know the instructions say cupcakes, but all the pictures and comments say you made a cake out of it! Can I make the same recipe as cupcakes? Normally my cupcake batter turns out thin and kind of liquid-y compared to the batter of the cakes I’ve made (and I’ve made quite a few of both!). But it’s been hard to find a good vegan recipe!Please let me know if you have made this as cupcakes before and how they turned out. Thank you!

My daughter has an egg allergy so I have tried a half dozen different egg-free cupcake recipes. This one is BY FAR the best. Absolutely fabulous taste. Thank you!

Hello, by all the positive reviews I’ve read, this cake seems like the perfect match. I’ve had so many negative outcomes on my cakes since I’ve became a vegan. They come out dark, thick, dense and just not the appearance I like to c on a birthday cake. This one looks great! I will try it today. I was wondering if this will work as a base for a “tres leche cake”, I don’t know if your familiar with it. And also, can I use regular unbleached flour? Also, due to the baking soda content my cakes come out with a nasty baking soda taste even after opening a new box. Is there a substitution for baking soda? Sorry for all the questions, I’m just hoping for this one to turn out right before I throw in the towel.

Thank you very much for the White Cake Recipe! I have made it successfully and it is fluffy and delicious!
I doubled the recipe and baked to 8″ pans together in the oven for 33 minutes at 350. No tough or gummy cakes here. Here’s why:

I read your warning about doubling the recipe and read your procedure for the cake. After reading the recipe procedure, I realized why the doubling has failed for you. The sugar and the salt should be mixed with the liquids then poured into the flour mixture. The flour, baking soda, & the baking powder should be sifted together for even distribution. If you have lots of sugar sitting in the flour mixture, you have to mix more to incorporate it so the more sugar you have the more you have to mix and tougher the batter becomes. Mixing the sugar and water helps dissolve the sugar and less mixing into the flour has to occur. The baking time does increase slightly. Always check your cakes after the first 15 minutes of baking and the rotate positions in the oven for even baking.

I used regular vanilla extract because imitation clear extract contains phosphoric stuff that really isn’t good. The regular vanilla doesn’t affect the color of cake by much at all.
I also think that sugar should be specifically noted ‘NOT REFINED’ as regular refined granulated sugar is NOT vegan. I normally use raw cane sugar in my baking, but I feared that it would also affect the color. I used natural evaporated cane juice sugar which is vegan and it worked great!
Thank you again for the ingredient list!
Angel

yes, I should have said margarine instead of butter, it’s what I meant