I'm a mom making cakes for my kids since my son has a very severe egg allergy. So, anytime we get invited to a party or gathering, I make cake for the kids.

Here's my issue: they almost always fall in the middle. I'm afraid if I cook them much more, I'll be serving cardboard cake.

Any ideas on how I can fix this? I'm working on a Winnie the Pooh cake for my daughter's birthday party and it looks like Winnie was deflated.

Thanks,
Brenna

Is she allergic to both the white and the yolk? Have you tried using an egg substitute - will that bother her?

Perhaps it is the recipe you are using. I've had luck with the following recipe, which was posted here on cakecentral by kellertur:

Vegan Vanilla Sour Cream Cake

Ingredients
1 cup soy butter (Earth Balance is best)
2 cups sugar
2 tsp vanilla extract
3 cups unbleached flour
3 tsp non-aluminum baking powder
1 tsp sea salt
3/4 cup soymilk (or ricemilk)
1/2 cup vegan sour cream (tofutti is vegan, look for non-hydrogenated)
9 tsp Ener-G egg replacer powder
12 Tbsp warm water.

Instructions
Preheat oven to 350 degrees F. Prepare pans as desired.In mixer, cream soy butter and sugar until light and fluffy. 7 8 min.Mix Egg replacer and warm water. Beat until frothy. Add to mixer.Beat in vanilla.Mix flour with baking powder and salt in separate bowl.Add dry to creamed mixutre alternately with soymilk and sour cream. Begin and end with dry.Spoon into pans. Bake for approx. 25 35 minutes, until cake tests done.** Please dont over mix the batter which is very bad for vegan baking. **(Please PM me if you have any trouble.) )Tofutti makes both hydrogenated and non-hydrogenated sour creams and cream cheese. The flavors are very similar to dairy versions.

http://cakecentral.com/recipes/7142/eggless-vanilla-cake

I make this cake but I also change evaporate milk for soy milk and not buttermilk, I add applea sauce! taste so good. For flavored I use vanilla bean paste and is a succesuful! any question pm and I help u!

I just baked both my recipe and the recipe posted by Marinette. Hers baked beautifully - much better than the recipe I posted. I haven't tasted it yet because it just came out of the oven, but if you want a stable cake that won't sink, I would advise that you try hers.

Any vegan cake should work great. My guess is like the others. The recipe you are using has something wrong in it.

Hi linda the recipe i Post make with margarine, milk soy and applea sauce and is a Vegan Cake.... taste so good. Verry fluffy. use cuality flavore, not mcormik

I just baked both my recipe and the recipe posted by Marinette. Hers baked beautifully - much better than the recipe I posted. I haven't tasted it yet because it just came out of the oven, but if you want a stable cake that won't sink, I would advise that you try hers.

Im so happy u liked!!!! Enjoy

I've made Chocolate Depression Cake a few times now and it turned out well - people who can eat eggs have often had it too and not known it was egg free and enjoyed it.
You can also vary it by not using cocoa powder (replacing with flour) and adding lemon or orange rind and juice (the "official" recipies I found online only subs some of the water for juice but I have found that doesn't give a very strong taste)

Thank you!!

my daughter too has egg allergies and I have used the Ener-g Egg replacer for years and it works great! I can find it now in the natural food isles of the grocery store, but its also available at the Ener-g.com website.
good luck!

I used a depression-era recipe for a chocolate cake - don't have it in front of me, but you can find it if you google "crazy cake" I think. It needed one for dairy and egg allergies and it was very good. I think allrecipes.com has it if CC doesn't.

Spuddysmom is right, this is excellent:

http://allrecipes.com/recipe/crazy-cake/detail.aspx

No need for "substitutes" like soy sour cream, etc....just simple yummy ingredients. Most people have NO idea there is no dairy or egg ingredients. It's that good.

Spuddysmom is right, this is excellent:

http://allrecipes.com/recipe/crazy-cake/detail.aspx

No need for "substitutes" like soy sour cream, etc....just simple yummy ingredients. Most people have NO idea there is no dairy or egg ingredients. It's that good.