Preheat the oven to 180C/350F. Grease a 9 or 10-inch cake pan and set aside.
In a high speed blender or food processor, add all your ingredients and pulse until smooth and combined. Transfer the cake batter into the greased cake pan.
Bake the cake for 45-50 minutes, or until a skewer comes out clean.
Allow the cake to cool completely, before frosting it.
This makes a single layer cake. For a 2 layer or 3 layer cake, double or triple the ingredients. * I've tried this with Bob's Egg replacer, and it worked very well. I cannot vouch for flax eggs or chia eggs.TO STORE: Store cake in the refrigerator, in a sealed container. I recommend eating the cake within 2 weeks. Any longer and the cake will become even moister. TO FREEZE: Place slices of cake in a freezer friendly container and store in the freezer for up to 6 months. Thaw overnight in the refrigerator.