Plain Egg Less Cake

Plain Egg Less Cake

150

"As the name suggests, this cake is made without eggs."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 260 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 237 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. Sift the flour, baking powder and baking soda together in a large bowl. Make a well in the center and pour in the sweetened condensed milk, orange juice, vanilla and melted butter. Mix well and pour into prepared pan.
  3. Bake in the preheated oven for 30 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Reviews

150
  1. 156 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

First made the cake per recipe. It was delicious, but a little heavy. Second time, used cake flour, increased vanilla extract to 1 tablespoon, and added 2 tablespoons white vinegar. Wow! No ...

Most helpful critical review

Please note, for those of you out there who CAN eat eggs---pick another recipe. This cake is definitely plain (with a capital P!) but for those who cannot eat eggs I'm sure it is the best alter...

First made the cake per recipe. It was delicious, but a little heavy. Second time, used cake flour, increased vanilla extract to 1 tablespoon, and added 2 tablespoons white vinegar. Wow! No ...

My daughter has an egg allergy and I've tried several recipes including box mixes with egg substitutes. Every eggless cake I make is crumbly and doesn't hold together well. I was amazed how ...

I am a preschool teacher & have a child w/an egg allergy in my class. We recently decided to make cupcakes for my co-teacher's birthday, so I was in search of a simple, easy (after all, this was...

I really liked this recipe. I did not use orange juice, but used 1 cup of water + 1 T white vinegar. I decreased the butter to 3/4 cup, and I increased the vanilla to 1 T. It made 20 cupcakes...

I bake for a living and last year a mom requested a eggless cake for her little girls birthday party. She wanted one small eggless cake and another regular cake to serve her guests. Well this ye...

My sister swears I added eggs. The cake is surprisingly moist. I added 2 tablespoons of superfine sugar and a tablespoon of Amaretto. I also reduced the butter by half, not because I wanted a he...

This is a fabulous cake. My little guy is allergic to eggs, and it has been difficult to find a "birthday worthy" cake. A great use of condensed milk, too--so easy, tasted great, not too sweet...

Please note, for those of you out there who CAN eat eggs---pick another recipe. This cake is definitely plain (with a capital P!) but for those who cannot eat eggs I'm sure it is the best alter...

Excellent! My daughter is allergic to eggs, and has never had cake that really tasted like cake! Until last night! Thanks for sharing this wonderful recipe, Margaret!