Super Moist Vanilla Cake

Super Moist Vanilla Cake


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This non-dairy vanilla cake comes out super moist. The secret is in the vanilla soymilk!

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  • 1 1/2 C. sugar
  • 1/2 C. margarine
  • 2 eggs
  • 1 Tbs. vanilla extract
  • 1 1/2 C. all-purpose flour
  • 1/2 tsp. salt
  • 1 3/4 tsp. baking powder
  • 3/4 C. vanilla soymilk
  • Frosting:
  • 2 egg whites
  • 3 1/2 C. confectioner's sugar
  • 1 Tbs. orange juice

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Preheat the oven to 350 degrees.  Combine the flour, salt and baking powder. Set aside.

In a larger bowl, beat the sugar and margarine until creamy. Beat in the eggs and vanilla. Add the dry ingredients, then the vanilla soymilk. Mix until the batter is smooth.

Fill a pan with batter. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean and the top is golden. Let cake cool for 30 minutes before frosting.

Note: Bake for 25-30 minutes if making cupcakes.


Beat the egg whites on medium high speed until stiff, but not dry. Slowly add the confectioner's sugar and orange juice. Beat for 1 minute or until the frosting is thick and glossy. Add a little additional water or sugar, if needed to get the right consistency. Spread the frosting on the top of the cake as soon as frosting is finished and cake has cooled.This recipe originally comes from The Parve Baker

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