Hello everyone, I just had a wedding booked for next month (last minute booking for my first wedding of the season 
) and the bride would like one of the tiers to be egg-free.
I know there are many recipes on internet, but I was wondering if one of you had one they had already tested?
Thank you in advance 
http://cakecentral.com/recipe/delicious-moist-chocolate-cake-eggless
This is the recipe that I use for all my chocolate cakes...the eggless factor is a bonus. It is a very delicious cake, and I always get excellent reviews when I use it.
This is a white vegan WASC cake. I made it for a friend and she thought it was great and a lot of the non-vegans liked it too. I consider it slightly more dense than my normal cakes but the flavor was quite good. It uses egg substitute and vegan sour cream. I originally found this recipe here on CC
http://www.keeponcaking.com/2011/02/yummy-vegan-cake/
Here is one I used for a vanilla cupcake order for a child that is allergic to eggs AND dairy. He was also allergic to egg substitutes because most still use an "egg protein". It came out tasting kind of like a sugar cookie but was still moist. I had about 12 people taste test it and they all loved it. There are several variations below the original recipe.
http://milkallergymom.blogspot.com/2008/05/dairyegg-free-cake.html
Actually, it's my first thing to know that we can bake a cake without an egg because ideally for me it is not a cake without egg but when I found out and checked the site http://www.vegansociety.com/lifestyle/food/recipes/cakes/ that it is possible. Well, try this better.
I can strongly recommend this one; its amazing!
http://cakecentral.com/recipe/wacky-cake-2
A
Original message sent by Debbye27
This is the recipe that I use for all my chocolate cakes...the eggless factor is a bonus. It is a very delicious cake, and I always get excellent reviews when I use it.
http://www.keeponcaking.com/2011/02/yummy-vegan-cake/
This link doesn't work
No, it's the opposite. Read more here:
From the Foodnetwork
Flour:
Typically, there are three kinds of white flour in supermarkets: all-purpose, cake and bread flour. The main difference is the amount of protein in each flour. Bread flour has the most, cake flour has the least and all-purpose flour, as its name implies, falls in the middle. The more protein there is, the more gluten, or structure, can be developed in the baked good. (Gluten is good for bread, bad for cakes.)
All-purpose flour is versatile, well suited for a variety of recipes. We like it in classic cupcakes, pound cakes and chocolate cakes. Cake flour is more delicate and essential for tender cakes. All-purpose flour and cake flour do not perform the same. If you use all-purpose flour for a recipe that calls for cake flour, your cake will be dense and tough. If you can't find cake flour, use this substitution:
1 cup cake flour (3 3/4 ounce) = 3/4 cup all-purpose flour (3 3/8 ounces), plus 2 tablespoons cornstarch (5/8 ounces)
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