Just made the Cake only - not the frosting.
Loved this recipe! it did make a bit of a heavier cake but it still tasted great and made lovely cupcakes.
I too, just made the cake. I only needed a egg-free recipe so I added a couple of things and was reluctant to just toss the ingredients together. It turned about incredible! I've never had a cake bake so perfectly and so flat, no leveling at all!!! I mixed all the dry together in a seperate bowl but I also added 1/4 pkg vanilla instant pudding and 1/4 pkg of white chocolate instant pudding. I then did as the recipe calls and in another bowl beat the egg white substitute. Then added the shortening, beat that in, and then added the rest of the wet ingredients. I have to admit, it didn't look very pretty at this point, I was a little worried :) After I incorporated the dry into the wet I added a snackpack size of vanilla pudding. It did take a long time to bake but man, is it good!!! I'm using this for a smash cake for a parent who hasn't introduced eggs to her baby yet.
I've made this recipe several times but it always seems to fall in the middle. Even when baking longer at a slightly lower temp. I've followed the directions exactly and I've been scratch baking for years. With cupcakes it's not as big an issue but when trying it on a regular cake it caves. Any thoughts and recommendations are welcome.
I'd be interested to know if anyone has tried this one gluten free? I am always on the lookout for an excellent gluten free, egg free and dairy free cake! I have a couple I use now, but always looking to improve!
Note to "taxi4two" I make a lot of egg free, dairy free cakes and I find that it works best to divide the batter between 3 pans instead of 2. That way there's no need to torte the cake also. Maybe give that a try! :)
Can I replace shortening with butter or oil?
Login To Leave A Comment