Reviewed: May 9, 2012

Made this for a little girl at church as shes allergic to eggs. This rose perfectly, smells and tastes wonderful. Even my kids were wanting one. Made 20 cupcakes that are beautiful and very tasty. Not overly sweet, just perfect. I will definatly make this again and again. Only change I made was I used Smart Beat Margarine and it was still perfect.

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Reviewer:

Gaylene Blackburn

Cooking Level: Expert

Reviewed: Apr. 20, 2012

This was a very good eggless recipes, but, better with a few changes. This is the only eggless recipe I have found where the cake still sticks together, and doesn't crumble anywhere, or, where it is a sticky-dense like texture. As suggested by others, I used cake flour, rather than regular flour. I used 1 Tablespoon of vanilla (rather than 2 teaspoons). I also added 2 Tablespoons of sugar and 2 Tablespoons of vinegar. These changes give better flavor and texture. Also, because I was making this for a childrens birthday party (and one child was allergic to eggs), I made cupcakes, so, I added in one small bottle of the Betty Crocker "Stars" decorating decors (they are like the sprinkles you put on top of frosting). This gave the cupcakes a "funfetti" cakemix-like fun look. Also, because I made these as cupcakes, I cut the baking time down to 18 minutes. I'm actually thinking of trying this next time with pinneaple juice, rather than orange juice.

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Reviewer:

Cemomma

Reviewed: Mar. 16, 2012

Great base for an eggless cake. I modified it quite a bit based on the ingredients I had at home though, so here is the full modified recipe: 2 1/2 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1 cup 2% milk 1/2 cup brown sugar orange zest (from 1 medium orange) 1 cup water 2 tsp vinegar 1tbsp dark rum 1tbsp vanilla extract 1/2 cup melted butter 1/2 cup sour cream Sour cream decreased the grease feeling from the butter, but still kept the moisture. We don't have condensed milk readily available in my area in Europe, so I just used regular milk+sugar... I could have condensed it myself but was short on time. Orange zest and rum are very common ingredients here in Europe as well, I use both frequently and couldn't imagine this cake without them. Baked at 170 degrees celsius for 40 minutes and the cake rose quite a bit, and was tasty!

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Reviewer:

marinar003

Reviewed: Feb. 7, 2012

Delicious eggless cake! Great if you want to make an authentic, stays bound cake for allergy sufferers. Moist too, but doesn't keep well for longer than a day.

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Reviewer:

shydk

Reviewed: Feb. 5, 2012

awesome dairy free version I concocted from this recipe...substitute the evaporated milk with coconut milk and the butter with vegan butter sticks...turn it into a pineapples upside down by placing pineapple rings in bottom of pan Before pouring in batter! took no longer to bake.then frosted with a blood orange glaze made from scratch !! AWESOME NEW FIND IN THIS ONE OF A KIND RECIPE

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Reviewer:

Tuesday Morn

Reviewed: Dec. 31, 2011

This is a perfect eggless cake - moist and just sweet enough (I increased the vanilla extract to 1 tbsp), not crumbly at all. The color is nice and golden, not pale as a couple of the pictures showed, so I posted mine as well. I was looking for an eggless cake to make for a birthday cake and this is it. Thank you!

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Reviewer:

adialinofelix

Reviewed: Oct. 30, 2011

Baked it on DH birthday as mom-in-law does not eat egg....it was a great hit!!

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Reviewer:

Arry

Reviewed: Oct. 22, 2011

I was looking for eggless cake receipe for my DH birthday cake as DH's mom does not eat egg. This was a super hit!! My mother in law said it is perfect :)

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Reviewer:

Aroo

Reviewed: Oct. 5, 2011

I just tried this recipe over the weekend. It came out rather nicely. My kids and I enjoyed it very much and even shared with Hindu friends who are fasting and can't eat eggs during the fast. I made a few changes as suggested by others. I didn't use orange juice. I used water instead and I added 1 Tbsp. white vinegar. I increased the vanilla extract to 1 Tbsp. and used 3/4 cup melted butter. I felt that it was a tad dry so next time I will use the full 1 cup butter. Other than that, the taste was good. I do recommend!

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Reviewer:

gina123AsM

Reviewed: Sep. 16, 2011

Amazing. Added the vinegar as suggested by other reviewers. No condensed milk in the house, so I used plain milk instead. Added chocolate chips. Terrific cake.

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