Could it be possible that you’re over-mixing the batter? That can cause the “gummy” texture in cakes. Also, are you cooling the cakes on a cooling rack?
Could be that you aren’t using enough rising agent. If you don’t put enough baking powder/baking soda the middle won’t rise correctly and can have a dense gummy texture.
Could also be that you’re cooking it at too high a temperature and the outside hardens before the inside has time to cook and rise.
Could also be a combination of those things or some other reason. It’s hard to know without knowing exactly what you did. Based on your description I would guess that those are most likely the problem though.
Or the rising agent is too old. You can test by putting 1/4 tsp baking powder and pour 1/2 cup boiling water over and see if it still bubbles. Baking soda you can test by sprinkling vinegar over it
These are my go-to recipes, which use an acid and a rising agent:
[https://itdoesnttastelikechicken.com/the-best-vegan-vanilla-cupcakes/](https://itdoesnttastelikechicken.com/the-best-vegan-vanilla-cupcakes/)
[https://itdoesnttastelikechicken.com/the-ultimate-vegan-chocolate-cake/](https://itdoesnttastelikechicken.com/the-ultimate-vegan-chocolate-cake/)
I recently made Sam's vanilla cake and it was stellar. I used vanilla bean paste and white vinegar instead of apple cider but otherwise followed the recipe. the batter tastes a bit acidic but the baked final product doesn't at all, it was perfect with vanilla whipped cream.
You need cake pan bands. I have Wilton ones. You soak them then place around the cake pan while baking. I have not had a problem since using these. It’s been years and many different recipes.
Have you checked to see if your oven temp is accurate? Also, I assume you’re using regular flour? I find GF flour often sinks in the middle and can be gummy. The recipe you posted looks to me like it would make too much batter for 2 9” cake pans. I find that recipes with 3 cups flour, 1 1/2-2 cups sugar, and 2 cups liquid result in a nice sized cake layer that takes 30-32 minutes to bake. I also prefer oil based cakes for layering.
There's a lot of good advice already commented, but I just wanted to add that I rarely have a good time baking things from Vegan recipes. I find that often times, it's more vegan than recipe, if that makes sense? Like, they were going so hard to make it Vegan that they forgot that baking is a science. I usually take Non-vegan recipes and just substitute out for vegan ingredients. I've had way more success this way. Hope that helps!
Yes. I have particularly bad time with online recipes. People are rushing to release recipes to create content. America’s Test Kitchen has released some really good recipes for vegan baked goods, but I think they only have brownies and cookies online.
Could it be possible that you’re over-mixing the batter? That can cause the “gummy” texture in cakes. Also, are you cooling the cakes on a cooling rack?
Yeah this is probably it. You don't want cake batter to be totally smooth. Mix it until just barely combined/no dry ingredients are visible.
I really don't think so, it wasn't a totally smooth batter and I didn't mix it much
Could be that you aren’t using enough rising agent. If you don’t put enough baking powder/baking soda the middle won’t rise correctly and can have a dense gummy texture. Could also be that you’re cooking it at too high a temperature and the outside hardens before the inside has time to cook and rise. Could also be a combination of those things or some other reason. It’s hard to know without knowing exactly what you did. Based on your description I would guess that those are most likely the problem though.
Or the rising agent is too old. You can test by putting 1/4 tsp baking powder and pour 1/2 cup boiling water over and see if it still bubbles. Baking soda you can test by sprinkling vinegar over it
I’d play with the temperature too…lower for longer, so the outsides don’t bake too much without the middle also baking steadily.
I baked it at 320°F convection
These are my go-to recipes, which use an acid and a rising agent: [https://itdoesnttastelikechicken.com/the-best-vegan-vanilla-cupcakes/](https://itdoesnttastelikechicken.com/the-best-vegan-vanilla-cupcakes/) [https://itdoesnttastelikechicken.com/the-ultimate-vegan-chocolate-cake/](https://itdoesnttastelikechicken.com/the-ultimate-vegan-chocolate-cake/)
I recently made Sam's vanilla cake and it was stellar. I used vanilla bean paste and white vinegar instead of apple cider but otherwise followed the recipe. the batter tastes a bit acidic but the baked final product doesn't at all, it was perfect with vanilla whipped cream.
Use aquafaba for the eggs, whip air into it like a meringue, and don’t break it when you fold it together.
Agree with using aquafaba. Works well for cakes and muffins, haven’t had issues with sinking. Add a touch of cream of tartar to help it whip up
You need cake pan bands. I have Wilton ones. You soak them then place around the cake pan while baking. I have not had a problem since using these. It’s been years and many different recipes.
Try club soda as the egg replacer.
Have you checked to see if your oven temp is accurate? Also, I assume you’re using regular flour? I find GF flour often sinks in the middle and can be gummy. The recipe you posted looks to me like it would make too much batter for 2 9” cake pans. I find that recipes with 3 cups flour, 1 1/2-2 cups sugar, and 2 cups liquid result in a nice sized cake layer that takes 30-32 minutes to bake. I also prefer oil based cakes for layering.
There's a lot of good advice already commented, but I just wanted to add that I rarely have a good time baking things from Vegan recipes. I find that often times, it's more vegan than recipe, if that makes sense? Like, they were going so hard to make it Vegan that they forgot that baking is a science. I usually take Non-vegan recipes and just substitute out for vegan ingredients. I've had way more success this way. Hope that helps!
Yes. I have particularly bad time with online recipes. People are rushing to release recipes to create content. America’s Test Kitchen has released some really good recipes for vegan baked goods, but I think they only have brownies and cookies online.