Vegan 2 Egg Yellow Cake - My Vegan Cookbook

Vegan 2 Egg Yellow Cake

  • COOK
    20 Mins
  • PREP
    10 Mins
    30 Mins

A vegan version of the classic 2 egg yellow cake.

Original Release Date: October 4, 2015

Nutritional Facts
Servings 6Serving Size 1 Cupcake




  • 1 Cup Bleached Cake Flour
  • 1/4 Cup + 2 Tablespoons Granulated Sugar
  • 1/4 Teaspoon Salt
  • Baby Pinch of India Black Kala Namak Salt (optional)
  • 1/2 Teaspoon Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1 Teaspoon Nutritional Yeast Flakes

  • 1/2 Cup Rice Milk
  • 2 Tablespoons Melted Vegan Butter
  • 1 Tablespoon Just Mayo
  • 1/2 Teaspoon Vanilla
  • 1/2 Teaspoon Lemon Juice


Prepare your cupcake pan with paper cups and preheat the oven to 350 degrees.

In a mixing bowl add dry ingredients: flour, sugar, salts, baking soda and powder and nutritional yeast. Stir together.

Next, in a separate small mixing bowl combine the wet ingredients: rice milk, just mayo, butter, vanilla, lemon juice. Whisk the wet ingredients together.

Now pour the wet ingredients into the mixing bowl with the dry, stiring slowly as you pour. Take special care not to over mix the ingredients. DO NOT use an electric mixer. Stir it with a big spoon and stir slowly until ingredients are well combined with a few lumps.

Pour the cake batter into the cupcake wells, filling them almost all the way. Place into oven and cook 20 to 25 minutes or until a tooth pick can be inserted in the middle and it comes out clean. After they are out of the oven let cool for 30 minutes before icing them with your favorite vegan icing recipe or eat them plain.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.