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Plain Eggless Cake

Plain Eggless Cake

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Margaret

Margaret

As the name suggests, this cake is made without eggs.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. Sift together the flour, baking powder and baking soda into a large bowl. In a large bowl, mix together the flour, baking powder, baking soda. 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.
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Reviews

MGY
379

MGY

3/11/2007

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 one can tell this is an eggless cake! My grandson is allergic to eggs, but can have his cake and eat it too!

Deanna
245

Deanna

2/21/2006

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 moist and solid this cake was after making it for the first time today. It was extremely easy to prepare. I baked it about 5 minutes too long because the outside of the cake developed a "crust" with a chewey texture. The crust is shiny. Other than that, the cake was very good. It rose very well and did not sink. I would probably add a little sugar when I make it again because I felt it needs to be a touch more sweeter. It has a hint of orange flavor and scent from the juice. I didn't use a mixer, just stired it until everything was thoroughly mixed. If you over mix an eggless batter, it will deflate. I would say this is the best eggless cake I've made to date and I will definitely make it again.

MIRADEARA
168

MIRADEARA

1/23/2007

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 cooking with 3 year olds), and most importantly delicious recipe. I was a little bit worried as some reviewers claimed it was obvious that it was egg-free to regular egg eaters. But, as an egg eater & dessert lover, I can honestly say this cake was better than the boxed stuff and just as simple to make! (Changes I made were 1 tbsp. vanilla & 2 tbsp. sugar to make it a touch sweeter. Cooked in cupcake pan for around 25-30 minutes.) So yummy, esp. w/vanilla frosting! Will definitely be making again for my class & for myself!

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