The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Nov. 15, 2009
fantastic receipe. Wold recommend cutting butter down by 1/3 and adding a little vinegar. Made a lovely birthday cake for my nephew using this receipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 11, 2009
Made or Birthday Party - all kids and parents loved it. Several mothers asked for recipe
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 24, 2009
I don't think you can come any closer to a cake with eggs. This is a keeper.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Oct. 19, 2009
I made this cake for a 4 year old with allergies. Do NOT change anything in the recipe..it turned out great as is!! A little denser than regualar cake but still fluffy and a nice flavor. Made cupcakes and a layer cake!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Sep. 29, 2009
I made this cake for my mother in law's birthday. She is vegetarian and does not eat egg. I was quite happy with the recipe. The cake rose about an inch or more out of the baking pan. This was great because i was worried it wouldn't rise and be too dense. It had a good taste to it and my husband's mother loved it! Which made me very happy too!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 25, 2009
My son is allergic to eggs so I thought I found the perfect recipe...not really unfortunately! I made mini cupcakes and baked them for 11 min as suggested by another review, they were ok but nothing great!! My kids mostly licked the icing off the cupcakes!! I'll keep looking for the perfect recipe.
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Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Aug. 7, 2009
This is the greatest eggless cake ever. I've made it six times now, other than using whatever juice I have on hand, I've followed the recipe. It is a firmer cake that can be used to make shapes for creative BDay cakes. Cupcakes are great too!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
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Reviewed: Aug. 2, 2009
This cake come out very good!!! I couldn't beliew how well it turned out. I added some corn starch to the mixture but otherwise followed the recipe exactly. great will make again I made it in two 9 inch pans and the cakes were awesome !!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jul. 26, 2009
having a child in the house with an egg allergy, its hard to find things that he can bake with me, but also get to eat in the end. I added a 1/2 cup of surgar and used butter flavored crisco on the pan. added a lot more flavor and made it a bit sweeter. i do suggest that you flip the cake upsidedown to decorate once cooled due to the top sinking slightly after removing from heat. but other than that this cake totally surpirsed me and was very tasty thankx to the orange juice. and on top of that he ate it up!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jun. 23, 2009
This recipe was GREAT. I made it for a friend who's son is allergic to eggs. I listened to some of the suggestions and put in 1 TBS Vanilla, 2 TBS Sugar and cut the butter back to 3/4 cup. I mixed together with a spoon and baked it for 35 mins. It was sooooo delicious, it tasted better than a boxed cake. I am definitely hanging on to this recipe, Thanks!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 22, 2009
Used recipe and tweaked it a little, reduced the butter by 1/4 and replaced with yogurt, added 1 tsp of vanilla and used cake flour. Really Good! enough for two 9 inch pans.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: May 13, 2009
For an eggless cake, this was great. My friend is allergic to eggs and I wanted to bake a cake and found this recipe. We ate it all. It is a little heavier in texture than a traditional cake and it seemed to have more air bubble holes than a regular cake but the flavor was very good. If you need an eggless cake recipe, this is it.
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Cooking Level: Expert

Home Town: San Antonio, Texas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Apr. 25, 2009
I tweaked this a little, based on previous rating info. I did 1/2C butter and 1/2C applesauce. I added about 1/4C sugar, used cake flour (and increased by 5 tblsp's)- added a generous pinch extra of both the soda and powder....and made cupcakes- yummy, light and fluffy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Mar. 15, 2009
This recipe is FABULOUS! My son is allergic to eggs, so this worked out for a wonderful cupcake recipe. I added 1 tbsp of white vinegar and 1 tbsp of vanilla. I used mini-muffin pans and baked in the oven for 11 minutes. Makes about 4 1/2 dozen mini-cupcakes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 24, 2009
we are allergic to eggs. So I made it for Valentines day! My husband loved it and when he came to know its eggless, he couldn't believe it. The cake not only had a nice texture but a good glaze on top too. Also, it was light and moist. Next time I ll reduce the quantity of butter. Thanks for sharing such a wonderful recipe. thanks for making our day spl!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.53 star rating.
Reviewed: Feb. 3, 2009
The cake was really tasty n wonderful...very soft n moisty..I never thought cakes without eggs tastes this good! I added 3/4 cup of choclate chip cookies to enhance the flavour turned out b real good
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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 30, 2009
We used this as a first birthday cake. We had leftover batter, so I made some cupcakes. Turns out, everyone wanted to know where I got the wonderful "muffins" lol. (I had left them unfrosted so that baby could eat more later). My ds LOVES them. What a wonderful consistency. I added a bit more nutmeg and cinnamon for the next batch. It was yummy, too, but so was the orig. recipe.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.53 star rating.
Reviewed: Jan. 23, 2009
Such a wonderful, moist cake. I made this for my son's birthday (he has food allergies) with just a glaze icing and even my older boy who only eats the icing on cakes loved this. Thanks for the recipe!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Dec. 15, 2008
Can someone pls tell me where I went wrong....i converted the recipe to metrics and lucky i made only half of the portion but the cake burnt very quickly (I followed the temperature setting as required) and it was very soggy inside. What happened ? But the taste was good though.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.53 star rating.
Reviewed: Nov. 23, 2008
Just made these as cupcakes. Mixed well, most ingredients on hand. Not very sweet and both son and I noticed they tasted like a light cakey cornbread. Did not use oj (water instead) and put a t of white vinegar, like someone suggested. I put an extra 1/2 cup water because mix seemed thick. Made 24 cupcakes.
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