Moist White Cake (Egg Free)

Teresacooks's Note:

This is a cake that was originally for people with food allergies, I don't have any of those. I make it because it's delicious!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Serves: 8-10

Yield: 1.0 cake

• 3 cups cake flour
• 1 ¾ cups sugar
• 1 ¼ cups water
• ½ cup shortening
• 3 tablespoons water
• 3 tablespoons oil
• 2 teaspoons baking powder
• 2 ½ teaspoons baking powder
• 1 teaspoon salt
• 1 ½ teaspoons vanilla extract

Directions:

1. Preheat oven to 350 degrees. Grease and flour two cake pans (I usually use 9" round). Mix together 3 T. water, 3 T. oil, 2 teaspoons baking powder. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks.
2. Frost when completely cooled.
3. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.

Reviews

[cooledskin]

This was good for what it was: an egg-free, dairy-free cake. I subbed canola oil for shortening, and next time I would cut out the salt. For me it was just too much with the baking powder!

[Chef #1311825]

This cake was great! I made it for my daughter's first birthday ( I didn't want to find out on her birthday that she was allergic to egg whites....) It was such a huge hit! Yes, it is a bit dense, so don't expect a "box cake" taste, but it is otherwise delicious!

[Teri AZ]

dry and crumbly, tastes more like cornbread than white cake! Very disappointing.