Reviewed: Aug. 31, 2009

Tried this when I had a serious chocolate craving but no eggs in the house, and it definitely exceeded my expectations! I doubled the cocoa powder per other reviewers' suggestions and ended up with a rich and very moist cake that I happened to love. 4-stars because I seemed to be the cake's biggest fan--a friend of mine even remarked that it tasted like a "healthy cake" and not in a good way--so I probably won't be making it again if I have eggs on hand.

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Carole Ann

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Reviewed: Aug. 30, 2009

I tried this recipe today for my son's first B'day..Great Hit.I added chocolate granules in batter...lovely cake..thanks

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geetika

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Reviewed: Jul. 25, 2009

I like the cake.It is moist.It is bit "soapy",but I added a bit of 1-2 tbsp chocolate liquor (or artificial chocolate flavor ) can fix the problem .

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Maria

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Reviewed: Jul. 1, 2009

I loved this recipe. I did change it slightly...I added 3 additional tablespoons of cocoa powder, 1 tsp. more vanilla, and 1/4 cup semi sweet chocolate chips and hazelnuts. It was moist and delicious! I didn't have any of that "soapy" taste two others wrote about. I found this to be one of the best recipes for chocolate cake I've had.

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cbb

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Reviewed: Sep. 3, 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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Rachel

Cooking Level: Intermediate

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Reviewed: 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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Jodi

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Reviewed: Jan. 19, 2008

Hi there, this is my first review/helpful hint, this eggless cake is great, a family friend is allergic to eggs and when I found this recipe I thought it was a god send. My family is not too big on frosting on cakes, we found that the amount of coco in this recipe to be lacking so we exchanged the amount of coco with the amount in the frosting and added 2 tablespoons more (1/2 cup plus 2 tablespoons). It came out still very moist and tastes really great.

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ChefZeph

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Reviewed: Oct. 24, 2007

This is a really simple recipe and the cake comes out tasting great. I only made one difference since other reviews said that it did not have enough of a chocolate taste; I added 1/4 cup cocoa to the cake instead of 3 tablespoons and it tasted fine to me. Nice and moist! I did not need to add frosting since it was sweet enough.

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Silaphnae

Cooking Level: Beginning

Home Town: Hudson, Ohio, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Aug. 31, 2007

I have no complaints about this cake! My daughter is allergic to eggs and this works great for us - I make cupcakes and freeze several of them so I can take them when we go to birthday parties and other places where cakes will be present. They are great fresh or after being frozen.

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MEG622

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Reviewed: Aug. 18, 2007

I found this cake to be most like prepackaged cake mixes than any other I have tried. Although I am usually a from scratch baker, I haven't found a from scratch cupcake recipe I really like that is as moist and yummy as Pillsbury or Betty Crocker...until now! This recipe fit the bill. I will no longer be subjected to the supermarket prepackaged cake mixes in order to prepare something that is quick, easy, and delicious. I received rave reviews and did not experience the "glue-like" taste others noted. In the future, I would like to try it without the cocoa and see if it passes muster as a vanilla cake, too. If anyone tries this, please post it!

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Momto4girls

Cooking Level: Intermediate

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Reviewed: 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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Bella J.

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Reviewed: Jul. 13, 2007

This cake was so good. I made it for my son's first birthday and it was a hit. Everyone was scared to taste, but after tasting it they loved it.

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messyishere

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Reviewed: Jun. 17, 2007

So moist it almost melts in your mouth for up to a week! It stays very moist and very fresh, I love it!

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JanesAddiction

Cooking Level: Expert

Home Town: Sussex, New Brunswick, Canada

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Reviewed: 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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conkhouz99

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Candiac, Quebec, Canada

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Reviewed: Jun. 4, 2006

This is very moist and is especially appealing because there are no eggs! Using whole wheat flour worked wonderfully, and made it even healthier. This cake is perfect with just powdered sugar on top.

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221BBAKERSTREET

Cooking Level: Expert

Home Town: Frostburg, Maryland, USA

Living In: Berryville, Virginia, USA

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Reviewed: Oct. 23, 2005

I used this cake for a homemade ice cream cake for my egg-allergic daughter's 1st birthday. The cake tasted better than the other ice cream cake I served to the guests!

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Elise

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Reviewed: Sep. 7, 2005

My boyfriend is allergic to eggs, and he loves chocolate, so I thought I would give it a try. I doubled the chocolate in the cake and put a cream cheese icing on top. I thought it was really good for an eggless cake.

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KyPharmTech

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Reviewed: 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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rocky

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Reviewed: 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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MRS. FISHER

Cooking Level: Expert

Home Town: Stroudsburg, Pennsylvania, USA

Living In: Gillett, Pennsylvania, USA

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Reviewed: Mar. 19, 2005

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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