A friend asked me to make her daughter's birthday cake.. But her daughter is allergic to eggs. Does anyone have a cake recipe that doesn't have eggs in it but doesn't crumble and will hold up to a stacked cake?
I have never make so I do not know how strudy it is, but it eggless.
Adapted from Cafe Beaujolais by Margaret Fox
1 1/2 cups flour
1/3 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
5 tablespoons corn oil
1 1/2 teaspoons vanilla
1 tablespoon cide vinegar
heat over to 350. Whisk together the flour, cocoa, baking soda, sugar and salt. In a separate bowl, whisk together the oil, vanilla and vinegar with 2 cup cold water. Whisk in the dry ingredients, blending until completely lump-free. Pour into a greased 9 inch round cake pan.
Bake for 30 to 35 minutes or until the top springs backw then pressed gently. Cool before removing from the pan and dusting with confectioners' sugar, or frosting if desired.