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Recipe Servings: 1 cake Description: Milk and egg free white cake. Allergens: Beet, Brewers yeast, Corn, Fermented, Fructose, Fruit/vegetable, Gluten, Grain, Legume, Miscellaneous, Nut, Rapeseed, Soy, Sugar, Sugar cane, Vanilla, Wheat, Yeast Ingredient List:

Qty	Name
1-1/4 cups	water
1/2 cup	vegetable shortening
3 tablespoons	water
3 tablespoons	canola oil
2 teaspoons	baking powder , mixed with the canola oil and 3 tablespoons water
2-1/2 teaspoons	baking powder
1 teaspoon	salt
1-1/2 teaspoons	vanilla extract
3 cups	cake flour
1-3/4 cups	sugar

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Instructions: Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients and mix well. 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. Frost when completely cooled.

Note: Baking powder and water are intentionally listed twice in this recipe. The combination of 3 tablespoons water, 3 tablespoons oil, and 2 teaspoons baking powder mixed together is the substitution for 2 eggs.
Member Feedback: LFraser said on July 3rd, 2008 06:12 AM :
this recipe should be great for my boys, they love to eat cake and now they can do so with out using milk or eggs


Miscellaneous: Created: February 9th, 2008
Last Updated: February 9th, 2008
Source of Recipe: Friend
Filed Under: Desserts, Vegan




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