Original recipe yields 16 servings
Based on a 2,000 calorie dietSee full nutrition
My cake came out tasting like baking soda. Tried again with a teaspoon of baking powder and it was much better.
I really appreciate the omission of dairy from this recipe, even though I am not vegan :). I followed the recipe and added some extra ingredients to make this cake feel a little bit customized. ...
This cake is good but I will use it as a jumping off point from now on as I felt it needed more flavour. Next time I will also both flour and grease the pan as the cake stuck with just greasing...
This cake is surprisingly moist and very tasty! I made it with pineapple juice instead of orange, and it was a huge success with vegans and non-vegans alike :)
LOVED IT! I added the zest of the orange in addition to the juice from it. I also added 1t of pumpkin pie spice. Another reviewer mentioned making a glaze for this cake out of vegan butter, pow...
I've made this cake twice, and plan on making it more in the future. It's moist and delicious, and I like that the recipe just happens to be vegan, rather than using a bunch of substitutes. Perf...
I have a dairy allergy and it's hard to find pastries that don't have dairy. This tasted great! I replaced 1/2 tsp of the baking soda with baking powder. Will definitely make again.
We loved this recipe! Very few ingredients, yet such a great cake. I thought it was a little crumbly, but my husband liked that.