I'm looking for a non dairy cake recipe, white cake. Has anyone ever eaten this cake? If so how does it compare to dairy recipes?

Thanks so much!!!

Tat

-bump-
Sorry,can't vouch for it, but here is one I found.
Royal Sponge Cake

3/4 cup sugar  
1 cup barley or oat flour
1/2 cup water   1/2 teaspoon salt
3 eggs   1/8 cup cold water
2 teaspoons Royal Baking Powder 1 teaspoon flavoring

Boil sugar and water until syrup spins a thread and add to the stiffly beaten whites of eggs, beating until the
mixture is cold. Sift together three times flour, salt and baking powder; beat yolks of eggs until thick. Add a
little at a time, flour mixture and egg yolks, alternately to white of egg mixture, stirring after each addition.
Add 1/2 cup cold water and flavoring; mix lightly and bake in moderate oven about one hour.
Best War Times Recipes, Royal Baking Co., New York, 1918
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Most of the nondairy cakes I have are spice or chocolate ones...Hope you find one you like.

Hi!

I never bake dairy cakes (unless it is a cheesecake). Here is my favorite recipe for a white cake: Or maybe you would call it a coffee cake? People always comment that it must be dairy, it tastes too good!

Yields two 9x13 cakes. Recipe can be halved

8 eggs
4 cups sugar
2 cups oil
6 cups flour
2 Tbsp. baking powder
2 cups juice

Put all ingredients into mixer and mix until combined. Bake at 350 for 40 minutes.

Enjoy!

dairy free cake
White Chiffon Cake:
2 1/4 c cake flour sifted
1 1/4 c sugar
1/2 c oil
2 ts lemon zest
1 ts cream of tarter
1 Tb baking powder
5 egg yolks
3/4 c water
2 ts vanilla
1 c egg white [about 8]
1/4 c sugar
Preheat oven to 325oF.
Mix in with the flour, the baking powder, lemon zest, oil, water and vanilla, and yolks. Mix together until combined, then whizz on high, for 1 min. Turn off - scrape down bowl and mix again for 15 sec.
In another bowl, mix whites until foamy, add cream of tarter and beat to soft peak. Add 1/4 cup sugar a little at a time. When stiff, take first mixture and pour into whites, fold.
This will make one 12" round cake [3" deep] or 10" tube. Either line with parchment paper or use nothing in the pan. DO NOT grease the pan or the cake will fall. Bake around 55 minutes - use toothpick or knife test. Let cool for a few min. then, use knife to go around edge of pan/cake and turn over. While still warm, wrap in plastic and put in fridge. This helps keep it moist.

Thanks everyone. I didn't know I got any responses. For some reason, I didn't get any notifications on the thread. Sorry....Thanks so much!!

Ellers,

On your recipe....do you use all purpose flour or cake flour and for juice, what kind of juice do you use (apple, Orange?)

Thanks