If you notice that your mug cake is always coming out a little sad and rubbery, this one surprising ingredient might be the sneaky culprit. Ditch it!

While eggs typically provide binding, emulsification, and aeration to batters and doughs, commercial boxed cake mixes are designed ... until well incorporated. Tiny bits may remain unmixed.

Supported by By Tanya Bush Photographs by Anthony Cotsifas In 1927, an Ohio-born insurance salesman named Harry Baker, having ...

Martin Sorge cuts a slice of his egg-free, yellow cake with chocolate frosting on April 9 at his Chicago home. (Antonio Perez/Chicago Tribune) As a professional recipe developer focused on baking ...

Always sift in bicarbonate of soda so small lumps are evenly distributed ... Of course, it does taste of, well, bananas. So an egg-free banana cake is just the thing, as are banana muffins.