Very good recipe. Perfectly moist with the just the right amount of sponge-y-ness. I have made the recipe twice. Both times I extended the baking time by about 5 minutes, but I think I filled them a bit more than 3/4 full so the extra time makes sense. Also, substituted almond milk instead of soy, it did not curdle but it still worked fine, also when I mixed all the wet ingredients it didn't really get foamy, but again, they came out great. Lastly, I used evaporate cane juice ( which I believe is less sweet than sugar, pound for pound) and there was just the right amount of sweetness in the cake. Excellent recipe. Will make again and again. Thanks.