Egg Free Birthday Cake

No: eggs, corn, soy, (nuts)

Preheat oven to 350F. Prepare pans with nonstick spray (check for allergens) & flour, or place cupcake liners - makes a 9x13 cake, two round cakes, or 15-18 cupcakes.

Combine:
2-1/2 cups all purpose flour
2 tsp corn-free baking powder (Hain)
(OR 1 tsp cream of tartar and extra 1/2 tsp baking soda)
1 tsp baking soda
1/4 tsp salt
2 tbsp sugar

Combine in another bowl:
1 can (14 oz) sweetened condensed milk (check for allergens)
1 cup orange juice
3/4 cup melted butter (1-1/2 sticks; 6 ounces)
1 tbsp vanilla (check for allergens)
1 tbsp white vinegar
Optional: 1/2 tsp almond or orange extract (check for allergens)

Add the flour mixture to the wet mixture gradually and stir just until most of the lumps are gone and all is moistened. Don't overbeat or the cake will be heavy.

Fill pans and bake for 20-45 min (depends on what size pans you use - cupcakes took about 25 minutes in my oven at 5000 ft elevation) until the top is lightly browned and a toothpick inserted near the center comes out clean. Turn out and cool on a wire rack. Frost as desired.