Reviewed: Sep. 17, 2009

I used coconut oil instead of shortening and, instead of brown sugar, used about 75% Evaporated Cane Juice and 25% a combo of Yacon syrup and agave nectar. Bake time 50 minutes. It turned out divinely. GREAT for dessert, even unfrosted.

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Reviewer:

MaryJane

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Reviewed: Mar. 16, 2008

I multiplied the recipe by 1.5 to make a double-layer cake in 8" pans and it worked well (see photo!). We found the cake delicious (I used a vegan "buttercream" frosting and raisins for decoration) but it turned out somewhat dry; not sure why. Next time I will do something to add more moisture, maybe a little more shortening or some milled flaxseed.

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Reviewer:

PJ Chmiel

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Reviewed: Apr. 25, 2007

Love this cake! I started making it for my two vegan sons but it's a favorite around our house, too. I've tried two different versions but this version (boiling the spices) gives better flavor and nice color, too.

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Reviewer:

GrandaWanda

Cooking Level: Intermediate

Home Town: Nicholasville, Kentucky, USA

Living In: El Dorado Hills, California, USA

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Reviewed: Sep. 16, 2001

Five stars for vegans and those who don't have the standard eggs, milk or butter on hand, three or four stars for everyone else. I enjoyed it and it had a unique, spicy taste, but it's not the best cake I've ever made.

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