Reviewed: Apr. 7, 2006

this is a geat birthday cake I also vary it by substituting the cocoa with corn starch and adding a different flavouring like strawberry or orange yummy evry time:)

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23 users found this review helpful

Reviewer:

Karen Martin

Cooking Level: Expert

Home Town: Rexdale, Ontario, Canada

Living In: Marsaskala, Malta Island, Malta

Reviewed: Jan. 7, 2008

This is a great recipe for me, since it is vegan as well as soy-free (we know some highly allergic kids). I found it very moist and mild in flavour. I substituted a cup of white sugar with brown sugar(that's what I had) and to avoid cocoa, used zest and juice of half a lemon. Delicious!

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22 users found this review helpful

Reviewer:

Irene Ross

Cooking Level: Expert

Reviewed: Jul. 22, 2008

I made this cake following one reviewer's suggestion of omitting cocoa, using white and brown sugar and adding lemon. It was DELICIOUS! Here's a hint for feeding it to your family: don't tell them what's NOT in it! When mine heard 'no eggs, no butter, no milk' their faces looked like I had said it had liver in it. Thanks for a great recipe.

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16 users found this review helpful

Reviewer:

April A.

Reviewed: Feb. 11, 2004

Holy Smokes! I wanted to bake a simple, yet delicious cake and this is the recipe to do it with! Not only do you not need eggs or milk but it comes together nicely and it tastes good. I will add more cocoa to the recipe next time, however, because I like it to taste very chocolatey. I'm pleasantly surprised with this recipe and I'm definitely going to use it over and over again.

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12 users found this review helpful

Reviewer:

PUPPYBREATH

Reviewed: Aug. 7, 2009

This was a great cake. I followed the recipe exactly. I'm really not a chocolate cake person, but this was excellent! My husband loved it too! I made some frosting for it, but it was so moist that I really didn't need it. I will definately make this again.

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6 users found this review helpful

Reviewer:

Lisa DeGraff

Cooking Level: Intermediate

Reviewed: Jun. 6, 2007

thank you for a great recipe.i have kids with allergies to eggs and nuts and i finally found an egg-free recipe that works. i definitely will use this again.

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6 users found this review helpful

Reviewer:

japon

Reviewed: Jul. 16, 2000

I found this receipe when I started to learn how to bake. It is so easy, you don't need butter, you only need cooking oil. The cake is ready after you dump the dry ingredients to the wet one and mix them well. It is one of the best cake to make when you are in a hurry. I baked it so often especially when I want to bake something to kill time but don't want a complicated recipe. Try it, it is really moist.

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6 users found this review helpful

Reviewer:

ADAANG

Reviewed: Aug. 29, 2012

This is probably the tastiest, easiest egg free cake I've made. I used this recipe for cupcakes for my nephew's birthday party and they were a hit with all the kids.

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5 users found this review helpful

Reviewer:

divamom74

Cooking Level: Intermediate

Home Town: Stone Mountain, Georgia, USA

Living In: Commerce, Georgia, USA

Reviewed: Jan. 21, 2003

This is wonderful. Great for birthdays. Even with out the vinegar. Added white chocolate chips for a reverse chocolate chip effect. Very Yum!

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5 users found this review helpful

Reviewer:

HOTCOOKNO1

Reviewed: Nov. 15, 2002

This cake is excellent! I've made it for every birthday in our house over the last year, and for every birthday the kids have gone to (1 is egg allergic and they are both lactose intolerant) since they need to bring their own cake. It is super moist, comes out of the pan well and is easy to spread with icing. I've cut back on the cocoa to 3 tbsps, I figure the kids don't need that much caffeine.

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5 users found this review helpful