NEEDED! Egg free cake recipie suitable for a large cake

I googled and picked the following websites to look at - but there were loads more.

http://www.vegansociety.com/lifestyle/food/recipes/egg-free.aspx

http://www.cakebaker.co.uk/egg-free-cake.html

http://www.eggfreebaking.com/structure/sample-recipes-from-eggfree-baking.html


Below is a chocolate cake recipe taken from the last website, which I'm going to save & try myself...

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CHOCOLATE SPONGE CAKE
I hesitated to call this recipe a sponge cake but everyone who has tasted it insists on calling it one. It’s light, moist and has a nice texture - see what you think.

The modern sponge made with eggs came into being during the early 1800’s. Ones made without eggs came into their own when times were tough - wartime, the depression.

2¼ cups flour
¼ cup + 2 Tbsp cocoa powder
7 tsp baking powder
pinch salt
1 cup brown sugar
½ cup oil
1 tsp vanilla essence
350 ml water

Sift flour, cocoa, baking powder and salt into a medium size bowl. A second sifting helps, too. Add the sugar and make a well in the ingredients.
Add the oil, vanilla, and water to dry ingredients and beat in with electric beaters until batter like.
Pour into 2 x 20cm prepared sandwich tins. Bake at 160°C for 20 - 25 minutes or until they spring back to a light press with a finger. Don’t over-cook or cakes will dry out.
Stand for 10 minutes before running a knife around the edge of the tin then turn out on wire rack to cool. Don’t remove the tin liner until the cakes are cool to prevent cracking.

To assemble: Scatter 1 - 2 Tbsp caster sugar over the area on the serving plate where the cake will sit. Place one cake top side down on the sugar coated area, keeping the better looking of the two cakes for the top layer. Fill and decorate as desired.
Keep in the refrigerator once filled.
Serves 8 - 10.

Notes: The sponges can be sandwiched together with jam and whipped cream and the top dusted with icing sugar, or covered with cream and decorated.
Or fill with Nutella hazelnut spread and dust top with icing sugar or cover with whipped cream and grated chocolate.
Or make a buttercream frosting and use it to sandwich the sponges together. Double the quantity of frosting if you want to cover the top as well.

Buttercream Frosting:
125g butter, softened
1½ cups icing sugar
2 Tbsp milk

Cream the butter until it has turned pale (best done with an electric beater). Gradually add the icing sugar and milk until the mixture is light and fluffy.

BLACK FOREST GATEAU
Make up the sponges as per the recipe until filling the cakes stage.

To assemble: Spread whipped cream over the base sponge and place 300g morello (or jar of similar) cherries, well drained, over the cream, pressing down lightly. Cover with the remaining sponge. Spread whipped cream over the top (and sides if desired), and decorate with 8 - 10 maraschino cherries (with stems on).
Shaved or grated chocolate can also be sprinkled over the top, if desired

Note: Brush some Kirsch over the base of each sponge before assembling if desired.
If you don’t have maraschino cherries on hand, reserve some morello cherries from the filling and use them to decorate the top.