Monday, November 5, 2012

Eggless Banana Almond Cake

Ok..  Before you go thinking I'm turning Vegan or I'm trying to healthify my cake...  Just know this ended up being eggless because I was eggless and I wasn't going to take a baby out at 9pm to get some.  So.. Thanks to google.. I found an alternative.  I thought this was kinda crazy but it works.!!  I needed 3 eggs so the substitution was 1 tablespoon of baking soda to 3 tablespoons of vinegar..  I know.. It sounds yuck right?   It totally isn't and it works!!!  I am so excited about this because how often do you not have the right ingredients..  and I should be limiting the calories in my dessert...  So... I may have to do this more often....

Recipe is as follows..

1 box Betty Crocker Super Moist White Cake
3 TBS Vinegar and 1 TBS baking soda  ( mix these together separately and then add to the cake mix)
1 1/4 cup sprite 
1/2 cup oil
1 mashed banana
1/2-1 teaspoon of almond extract (i used an emulsion) depending on your taste

Mix all ingredients together, they will be very thick but fluffy.  Bake for 20-25 mins @ 350.  Cake will brown quickly but make sure it is firm (not overcooked) before removing.  Cake will pull away from the sides of the pan as it cools.

1 carton cool whip
1 carton Philadelphia White Chocolate Indulgence

Mix together and cover cooled cake.   Keep Cake Refrigerated until ready to serve.

 The cake is like a banana cake/banana bread hybrid.. It is dense but moist and chewy also.

It looks like it was enjoyed..  What do you think?


  1. I love finding these substitutions. Thanks for sharing at I Made It! Monday. Can't wait to see what you link up this week.