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Easy Eggless Chocolate Cake
SUBMITTED BY:
Ladan
PHOTO BY:
messyishere
"You will enjoy not only baking but eating this cake."
RECIPE RATING:
Read Reviews
(21)
Review/Rate This Recipe
Original recipe yield 1 -8 x 8 inch square cake
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups cake flour
1 cup white sugar
3 tablespoons unsweetened cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
1 (14 ounce) can sweetened condensed milk
2 tablespoons butter
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8 x 8 inch square pan.
Sift the flour, sugar, 3 tablespoons cocoa, baking powder, baking soda and salt together. Make a well in the center and add the water, oil, vinegar and vanilla. Beat until smooth and pour batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes.
To Make Frosting: Combine the 1/2 cup cocoa powder, sweetened condensed milk and butter in the top half of a double boiler and cook until thick. Spread warm mixture over the top of a slightly cooled cake.
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REVIEWS
Reviewed on Oct. 2, 2003 by SLIMCHARLES
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SLIMCHARLES
Oct. 2, 2003
I was pleased with this cake. It was very moist, almost "gluey", with a very chocolatey flavor. I used a mixer to beat the dry ingredients for 1 minute to aerate and fully mix (I learned this from "The Cake Bible").
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15 users found this review helpful
I was pleased with this cake. It was very moist, almost "gluey", with a very chocolatey...
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Reviewed on Jul. 21, 2005 by
MRS. FISHER
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MRS. FISHER
Jul. 21, 2005
This cake is moist but tastes like glue! it has NO chocolate taste what so ever, what a disappointment. Dont be fooled by other reviews this is terrible.
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8 users found this review helpful
This cake is moist but tastes like glue! it has NO chocolate taste what so ever, what a...
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Reviewed on Jan. 19, 2008 by Jodi
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Jodi
Jan. 19, 2008
This cake was perfect for my son's 2nd birthday party. I made it and a second regular cake (it is a small cake) and everyone wanted the eggless. I used a different icing from the carrot cupcakes with white chocolate and cream cheese. I also added more (1/4 cup) cocoa like another person suggested plus I used dark chocolate cocoa. It was wonderful, and did not taste like it was missing anything.
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6 users found this review helpful
This cake was perfect for my son's 2nd birthday party. I made it and a second regular cake...
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Reviewed on Aug. 4, 2005 by rocky
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rocky
Aug. 4, 2005
i made it for my true vegetarian neighbors. they all loved it including my son. he said always make this, it tastes better without eggs. i went and bought cake flour. if u dont have cake flour all purpose is ok, it has the same ingrdients as cake flour. and i put regular betty crocker chocolate frosting on the cake as soon as it came out of oven so the frosting dripped down the 8x8 glass pan into cake and it was a very thin layer of frosting. the cake is sweet enough and chocolatey. ADD THE VINEGAR LAST, OK TO MIX WITH ELECTRIC HAND MIXER. after it is mixed it very runny(watery)it looked as if it would not rise in oven but it did wonderfully. kids really love this cake..im going to make it again tomorrow. it was fairly easy to make. COMES OUT VERY MOIST. i sprayed the pan with pam....NOT TOO MUCH OHTERWISE THE EDGES GET CRUSTY.
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5 users found this review helpful
i made it for my true vegetarian neighbors. they all loved it including my son. he said always...
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Reviewed on Oct. 2, 2003 by
Leslie A.
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Leslie A.
Oct. 2, 2003
Not the prettiest cake I ever made, but still very good and moist! Yum! Quick, Easy, and Good!
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5 users found this review helpful
Not the prettiest cake I ever made, but still very good and moist! Yum! Quick, Easy, and Good!
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Reviewed on Sep. 16, 2008 by Rachel
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Rachel
Sep. 16, 2008
Awesome recipe. I made this cake not because I'm vegan or allergic to eggs, but because I was out of eggs one day and had a sweet tooth. I'll admit my expectations were very low and I did not expect an eggless cake to be able to compare with normal cakes, but I decided to give it a shot anyway. I am so glad I did, this cake was better than boxed or any other recipe I've tried. I used this recipe again two nights ago even when I had eggs because it is so easy! My only reason for not giving it 5 stars is that I did have to double the amount of cocoa powder I put into it.
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3 users found this review helpful
Awesome recipe. I made this cake not because I'm vegan or allergic to eggs, but because I was...
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Reviewed on Apr. 2, 2007 by
conkhouz99
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conkhouz99
Apr. 2, 2007
Deeelicious! The best chocolate Cake I've ever had. I made this recipe because my Nephew is allergic to Eggs and therefore, I searched hi and low for an eggless cake and I've found it on your website. I added Vanilla Icing from Betty Crocker and added pink candy sparkles since I had made this cake for Easter. It was a huge hit with the kids and big kids (Adaults) too!!!
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3 users found this review helpful
Deeelicious! The best chocolate Cake I've ever had. I made this recipe because my Nephew is...
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Reviewed on Jul. 18, 2007 by Bella J.
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Bella J.
Jul. 18, 2007
Well I don't know how to describe the flavor. I know what one reviewer meant by tastes like glue, for me it was like it was soapy. The texture was great and yes it is moist. Sift the flour, then sift all dry ingredients again together. Add viegar last and you will get a nice textured cake, but the subtle soap flavour sort of kills it. I would experiment again and see if I can get rid of the soapy taste.
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2 users found this review helpful
Well I don't know how to describe the flavor. I know what one reviewer meant by tastes like...
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Reviewed on Feb. 20, 2007 by
GARRIDANN
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GARRIDANN
Feb. 20, 2007
We love this cake! We skipped the icing in order to make it dairy-free for vegan guests, and baked them into cupcakes for my daughter's fifth birthday party. Nobody believed they were vegan! And I had no cake flour, I just used all-purpose flour and they were moist and tender and delicious, even two days later when stored in an airtight container. For reviewers who complain about too little chocolate flavor, you should really only buy good quality cocoa for any of your recipes: low-quality cocoa really ruins a good recipe.
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2 users found this review helpful
We love this cake! We skipped the icing in order to make it dairy-free for vegan guests, and...
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Reviewed on Jun. 4, 2006 by
221BBAKERSTREET
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