I really think I should give my substitutions to make the cake gluten and egg-free. The original recipe comes from Everyday Foods, October 2004 and can be found here . I use 1/4 cup flax seed water egg replacement (1/4 c. ground flax seed with 1 c. water) to replace and the gluten-free all-purpose baking flour for the flour. I believe you could make your own mix using chick pea flour and rice and potato flours. Don't forget xantham gum you will soon be enjoying a delicious treat.