This cake was absolutely fantastic. We made it for my son's first birthday. He has no allergies, but two of the little ones who were attending did, and I was at my wit's end trying to find something good online. I made this into 30 mini cupcakes (325 degrees F at 18 mins was perfect) and nobody could believe they were eggless. I also left out the chocolate chips, but added another tablespoon of sifted cocoa. The secret is very much in the mixing - it's almost impossible to overmix this batter, which is great for mini-cupcakes when the batter gets handled and scooped a lot. For reference, I made another set of cupcakes today using an egg-and-dairy recipe, and they were totally inferior to this recipe here. I'll be using this one from now on... and it's so cheap to make! Very much a WWII-ration-friendly cake, and one that is going to be a permanent staple of our household. We look forward to concocting other flavours! Thanks again!
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This cake was absolutely fantastic. We made it for my son's first birthday. He has no...