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h1> Eggless Almond White Cake

"Explore the Vegetarian Chef in YOU!"

With this eggless almond white cake, the flavor of almonds infuse the sweet, light and fluffy closely grained eggless white cake. Grease and flour two 8” cake pans – line their bottoms with waxed or parchment paper. Grease and flour the paper as well.


  • 1 Cup Butter
  • 2 + 2/3 Cups Granulated Sugar
  • 5 Cups Swans Down Flour
  • 4 tsp. Rumford Baking Powder
  • 2 tsp. Baking Soda
  • ½ tsp Sea Salt
  • 2 tsp. Frontier Herb Co. Alcohol Free Almond Extract
  • 2 tsp. Frontier Herb Co. Alcohol Free Vanilla Extract
  • 2 Cups Buttermilk
  • ½ Cup RO Water

In your Kitchen Aid stand mixer:

  • 2 Tbs. + 1½ tsp. Ener-G-Replacer
  • ½ Cup + 2 Tbs. Warm RO Water
  • 1/3 Cup Granulated Sugar
  • Mix well

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Preheat oven to 350º

Beat on High for 10 minutes until light and fluffy. Set aside.

Wash the bowl and beater and dry well. Replace the mixing bowl on its stand. Whip Butter and Sugar together in your Kitchen Aid stand mixer for ten minutes until it is white, light and fluffy. 

Meanwhile sift flour and dry ingredients together. Also mix together in a separate bowl the Extracts, RO Water and Buttermilk. Alternately add the dry and the liquid ingredients to the Butter and Sugar mixture, scraping down the sides and bottom of the bowl frequently. Beat for two minutes. 

Remove beaters and fold in the egg-Replacer mixture with a silicone spatula.  Work quickly and gently so that you do not break down the aeration in the Ener-G Egg Replacer or OrgraN No Egg mixture.

Turn batter into prepared pans and place directly into the preheated oven. Bake for thirty to forty minutes. Remove from the oven when the cake begins to pull away from the sides of the pans and is springy to the touch. Test with a tooth pick, if it comes out of the center of the cake clean it is ready. Allow to cool for ten minutes before turning out onto a wire rack. Frost and fill when cool.

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