Samuel turns one on Thursday - I can't believe it! So I am making him his first birthday cake! Since his sister is allergic to egg, I am not taking any chances.
One thing that everyone has always asked me is how I make eggless cakes. I wish I could say that I spent hours in the kitchen making sure I had all the right ingredients and perfected a recipe - how fun that would be! Instead, I found a super cake recipe from Betty Crocker - the Snack Cake. I have even made cupcakes out of this snack cake recipe - they turned out great. And when you refrigerate them, the cake is so moist and fantastic. My Step Dad who is a foodie loves them!!
A spin off Betty Crocker's recipe for snack cake.
1 1/4 cups all-purpose flour
3/4 cup sugar
1/4 cup unsweetened baking cocoa
1/2 cup vegetable oil
1 cup water
1 teaspoon baking soda
1 teaspoon white vinegar
1/4 teaspoon salt
Make sure that the batter is a cake batter consistency - if it isn't add a little more water, too runny add a little more flour.
Grease the pan or use cupcake cups (use mini-cups or regular). Bake at 350 degrees until a toothpick clears the center clean about 30 minutes.
I usually top the cake with piped cream cheese frosting. You can use any recipe for it - I use Betty Crocker's.
Enjoy!
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