Egg-free baking is pure science. Traditionally, cakes were made with flour, sugar, eggs, fat and flavouring. That's how it is, till date. But when you have to leave out a major ingredient like egg, it is bound to affect the outcome. This recipe took me couple of trials. Getting the texture right, balancing the sweetness and the flavour were no easy task. Finally arrived at this recipe and I'm quite happy with it. Pls don't skip the cinnamon. It adds a whole new dimension to this bake!
INGREDIENTS & METHOD EXPLAINED IN THE VIDEO BELOW