This was my first attempt at an eggless cake. I used cake flour insteaad of all-purpose, only used 1/2 cup of melted butter, and added 2 T of vinegar and 2 T of sugar, though I'm not sure the vinegar was necessary. The cake came out greasy and a little rubbery. The texture was like cornbread, minus the grittiness. The taste is fine, though plain like the name suggests. Since my son is egg allergic, this is our new standard. I will make again, but continue to tweak the recipe until it suits us. Still, it's a very good place to start.
Was this review helpful?
1 user found this review helpful
This was my first attempt at an eggless cake. I used cake flour insteaad of all-purpose, only...