We have a child in my home with an allergy to eggs, and not many "eggless" cakes work out as planned. Because of this, I tend to experiment with conventional recipes to see how they'll turn out without the eggs.
Yesterday I made two of these cakes at once - one with eggs and one with Ener-G Egg Replacer. I added cinnamon, cardamom and nutmeg in the batter and the glaze for each cake. Both cakes turned out okay. I filled the bundt pan with the eggless version halfway, and it rose all the way to the top. The eggless cake was as moist as the eggy one.
Without the added spices, I'm not certain if I would have enjoyed the flavor as much, as it seems like the majority of the flavor comes from the glaze. Still, I'm happy with how the cake behaved in the oven, and find it's a good basic recipe that can be easily adapted.
In any case, I am very pleased to have found this recipe.
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We have a child in my home with an allergy to eggs, and not many "eggless" cakes work out as...