26 responses

  1. Heather
    Thursday, 20 October 2011

    I have not had a lot of success making my own cakes. I mean, they taste good, but I can’t seem to get past the dry crumbly cake, and what I want is moist. I have tried pastry flour, barely mixing the wet and dry ingredients, under cooking. None of it seems to matter! This cake looks delicious! I might have to give it a try :-)

    • Lorilee
      Thursday, 20 October 2011

      Heather, the ‘made-from-scratch’ cakes have a different texture. Mine never come out the super fluffy or springy that a box cake does, but I like the… more breadish texture (maybe would describe it). It shouldn’t be too crumbly. The flax is in here to help hold it together. If you still have trouble and want to add wheat flour you can also add some straight gluten flour as part of the wheat flour. It also has a binding effect.

    • Chris
      Thursday, 14 February 2013

      I wonder whether you’d have better luck with cake flours or plain flours rather than pastry flour.

  2. atpeacewithcrazy
    Thursday, 20 October 2011

    Yum! I once heard you should “beat the hell” out of the batter for a better result. I think it was for cakes. Hmmm…maybe I should go make a cake and test it out. ;) Thanks for sharing.

    • Lorilee
      Thursday, 20 October 2011

      hum, I know that beating sugar and butter needs to be really good, but I always believed that when the flour goes in it needs to be beaten as little as possible. Let me know how it turns out!

  3. Chloe
    Thursday, 12 April 2012

    The last ingredient is milk, milk is NOT vegan! I’m fine with substituting soy milk for cows milk but don’t list something as vegan if it clearly isn’t!

    • Lorilee
      Friday, 13 April 2012

      oops :) Thanks! I use soy milk. I updated the recipe to be more clear. Thanks for coming by :)

  4. Carolyn
    Friday, 27 April 2012

    This looks like a good recipe, but without a picture of a slice, showing the “crumb,” I hesitate to try it. I’ve had to tweak vegan recipes too many times in an effort to overcome the gumminess of so many vegan cakes. BTW, no need to use butter. Earth Balance makes a great product which is vegan.

    • Lorilee
      Friday, 27 April 2012

      It is heavier and a bit more crummy. I have found it comes close to what it would do if I made the cake from scratch using dairy. They never come out tasting or feeling like the boxed cake mixes. I much prefer the homemade texture, but it is not what is common now. I will remember to get a picture of a slice next time. On the crumbs I find using flax seeds helps a lot. It holds stuff together.

  5. Heather
    Wednesday, 20 June 2012

    I haven’t tried your cake, but reading through the recipe, I have several suggestions. The flaxmeal (golden so there are no flecks) works wonderfully for replacing eggs, too much will make the cake dry and crumbly. Usually a Tbs. is sufficient. Whole-wheat pastry flour would be better than the regular whole-wheat when it comes to tenderness.

    A Tbls. of lemon juice will also help the raising. If all your ingredients are cold (I usually put them in the fridge for an hour or so before combining the dry and wet) your cake will be much lighter.

    It is best to not over-mix after combining the wet and dry, putting the pan immediately into a preheated oven. The warmth and beating diminish the raising power of the baking powder. So does age, so buy your baking powder in small containers and don’t use it if it gets old. When using eggs, people don’t notice the difference much, but for vegans it is important.

    Your cake looks very good and I plan on trying it this week with the tweaks I suggested. I’ve been vegan for 32 years and love everything that pertains to natural foods. Keep cooking and sharing.

    • Lorilee
      Wednesday, 20 June 2012

      Heather, Thanks so much for your suggestions! I will try it that way :)

  6. Heather
    Thursday, 21 June 2012

    i made your cake this morning and it turned out beautiful!! I took your suggested option and cut the sugar to 1 cup as we will be eating it with fresh strawberries and ice cream. Thanks again.

    • Lorilee
      Thursday, 21 June 2012

      yum :) Do you have a good vegan ice cream recipe? We make it a few different ways but I am always looking for more ice cream :)

  7. Geraldo Rayas
    Monday, 8 April 2013

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  8. Jane Pray
    Thursday, 11 April 2013

    Thanks so much for sharing this recipe! After reading all the comments I made the following modifications:

    2 cups whole wheat pastry flour instead of above flours
    1/4 cup unsweetened applesauce instead of oil
    1 1/4 cup coconut palm sugar
    1 tbsp lemon juice
    I meant to decrease the flax to 1 tbsp but forgot as I was adding it so used 2 tbsp as you suggested

    It came out light & fluffy & delicious. We all loved it! Best part was my 7 year old daughter gave it thumbs up!
    So thanks for the inspiration & guidance!

    • Lorilee Lippincott
      Sunday, 14 April 2013

      yay! Thanks for sharing :)

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    Friday, 19 April 2013

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  11. Gail
    Friday, 19 April 2013

    I’ve tried baking this cake and it’s not coming out right. 2 1/2 tsp of baking powder seems a lot. Is that 2teaspoons plus 1/2 tsp of baking powder?

  12. Gail
    Friday, 19 April 2013

    Also can I use Rice flour instead of white and wheat flour?

    • Lorilee Lippincott
      Sunday, 21 April 2013

      Gail, you are right about the 2 tsp plus 1/2 tsp of baking powder. I don’t think you can substitute rice flour for the wheat because of the gluten content. When I have tried to use rice flour things don’t seem to hold together well. I know there are some tricks to using rice flour, but I am not sure what they are.

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  14. Christine
    Friday, 19 July 2013

    Made your cake this afternoon. Delicious! A little more dense than I had expected, especially since I was out of wheat flour and subbed all white flour. Might be my new favorite cake!

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