37 Reviews

My family loves this cake! I substituted unsweetened apple sause for the oil to make it healthier and it turned out fantastic! Very easy.

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CaterP'tater March 30, 2010

I cannot believe this was as good as it is! I made 1-1/2 batches and baked for 23 minutes in a jelly roll pan. Then I layered it with fresh blueberry syrup and topped it with homemade whipped cream! YUM! Thank you so much for this recipe! My husband was wary when I told him the name of the recipe...now he wants it to be my go-to cake! The ingredients are cheap cheap cheap! I didn't have lemon juice so I used orange juice, and subbed nutmeg for the allspice. I also used 3/4c water (for 1-1/2 batch). Thank you so much!

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Red Hook February 03, 2010

My mother was coming from out of state for a visit, and I had no eggs in the house. I searched for eggless cakes and this one caught my eye. I doubled the recipe and baked it in 2- 9 inch round pans. I used half vanilla and half almond extract. This cake was incredible! I used my new favorite frosting, silky vanilla butter frosting (23715) and also used part vanilla, part almond extract in it. My Mom who is the best cook I know said the cake was delicious! I will make this recipe again!

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ColCadsMom March 03, 2004

I made this twice this week--once, for me, and the second time tonite when my sister, her children, my bf and I when over to my mom and dad's house to decorate their Christmas tree. It's about 50 degrees tonite in Florida, so it actually feels like winter for a change..a perfect night to decorate the tree..and a perfect night for a slice of Spice cake..and this is the perfect recipe. I doubled the recipe for tonite since there were so many of us..and everyone loved it ! I topped the cake with a homemade cinnamon frosting that matched the flavors of the cake perfectly-the spices in the cake are so wonderful and delicious! I followed the recipe exactly both times, but the second time, I didn't have any lemon juice, so I had to leave it out,and the results were just as good. My mom even kept the leftovers, so that proves she liked it !! (if she didn't, she'd have sent them all home with me!) This recipe is so quick and easy to make, and the ingredients are staples that are always on hand..spice cake has always been a favorite of mine, but I've never found a recipe this good..I can't say enough good things about it..thank you so much! Teresa

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TGirl,RN December 06, 2003

Just made this and thought it was lovely. I didn't have lemons, all spice or vanilla so just added 2 tsp cinnamon, 2 tsp ginger, 2 tsp cocoa powder and 1tsp nutmeg. It was really good; especially loved by my spiced cake loving fiance and 3 year old, sweet toothed son! I will definitely keep this recipe. All the yumminess for half the calories!

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Chef-sophia January 23, 2014

Made this for my 80 year old grandmother's visit and she loved it. She has always been the best baker in the family and she asked for the recipe. I was honoured. I replaced half the oil with applesauce and used high fibre flour then iced with a caramel icing. My two boys loved it as well and were not happy when we had to leave the cake at my mom's house! This is a keeper and will be made often. Thanks so much for an easy and cheap cake that everyone loves.

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thebb'smom July 27, 2012

I wanted to make a snack cake for dessert, but found I had no eggs and no time to go shopping. How lucky for me, because if I had had eggs I would not have found this recipe! Delicious. Moist and flavorful and so easy to make. Reminded me of a spice cake my grandmother made, which may have been eggless also, since many of her old recipes were from the depression and WWII eras. Will be making this again!

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Mikekey July 08, 2012

Quick, easy, and good -- great with a side of applesauce. Added the zest and all of the juice from a lemon (reduced water to compensate), gave it a nice zip.

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jeff March 21, 2010

January 31, 2010-I put the dough in mini-muffin pans. My grown-up daughter was drawn into the kitchen by the smell. We both think these are very yummy. i think i overmixed because they came out tough. I will try to make these again...I think if I fill a couple of the mini-muffin tins with water, they will not be so tough.

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marjorieegert January 31, 2010

FANTASTIC! I was ready to give this five stars just on the aroma during baking, but no, I waited for my first piece -- and yum! And this is with a couple modifications. I substituted applesauce for the oil (reduces the calories to 91 per piece if you cut into 16). I also snuck in 1/4 c whole wheat pastry flour. However I have to admit that I was merrily creaming the sugar and liquids when I just started adding all the dry ingredients. Mixer kept spinning away and everything was really smooth and creamy, then suddenly I had a flashback to all the warnings about overmixing on all the cake recipes I ever made. So I dived in to turn off the mixer. I had only added about 1/2c of water and the mixture seemed a little liquid-y, so I didn't add the rest. Poured it all in the pan and hoped for the best. After about 35 minutes, it came out perfect! Somehow it's both moist and fluffy and absolutely delicious! Will be making for company and bragging about how healthy it is.

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Wish I Could Cook December 12, 2009
Eggless, Milkless, Butterless Spice Cake