Posted 1/18/2013 12:28:56 PM
I am always on the lookout for egg free recipes due to my son's egg allergy. I was very excited to see this recipe. I chose to use a loaf pan. The batter only filled my pan 1/3-1/2 of the way and I generally prefer 1/2-2/3 full. Since eggs provide structure, I understand that many egg free recipes are created with smaller yield.
However, I checked my cake at the 30 minute mark as the smell was getting quite strong. Unfortunately, the cake was already overbaked and dark brown. I was able to eat the center of the cake and the flavor is lovely. Overall this is a good recipe. The time and/or quantity just needs to be adjusted.