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Egg-Free Dairy-Free Nut-Free Cake

SUBMITTED BY: Bridget Brooke-meer PHOTO BY: Brandy

"This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips."

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Read Reviews (70)

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PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min
Original recipe yield 1 - 8x8 cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
1/2 cup semi-sweet chocolate chips

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

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REVIEWS

Reviewed on Dec. 21, 2003 by DANIELLE STOKELL

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

DANIELLE STOKELL
Dec. 21, 2003

My daughter suffers severe allergies to many products including dairy, egg, nut and soy. I prepare this recipe excluding the chocolate chips and end up with a lovely, moist cake which doesn't need frosting and keeps for a couple of days (if it gets the chance). I've cooked the batter in every shaped pan imaginable, including a shaped birthday cake for my daughter, without any problems. Obviously the cooking times varies slightly depending on the pan. It even works well in muffin tins or patty pans - these are great to keep in the freezer! Our favorite way to serve it is to cook it in a fluted ring tin, when cool fill the centre hole with with berries or cherries and dust with icing sugar. It lookes as luscious as it tastes. Most family and friends who know about my daughter's allergies cannot believe this cake is allergy friendly, and many use the recipe themselves. In addition, while it may not be fat free, it is easily made cholesterol free by using the right kind of oil. A thousand "thank you's" to the person who submitted this recipe - you've ensured that we have an option for a delicious cake for a little girl whose diet is restricted in so many ways.

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25 users found this review helpful

My daughter suffers severe allergies to many products including dairy, egg, nut and soy. I... MORE

Reviewed on Apr. 11, 2005 by RPERRI

My first go at this cake was not good at all - it broke up to bits....Then I decided to add... MORE

Reviewed on Oct. 28, 2005 by THEINGRAMS4

This is some tasty stuff! Vinegar is an interesting surprise ingredient in this, but you can't... MORE

Reviewed on Feb. 13, 2008 by NaperThriller

This is a ridiculously good chocolate cake recipe. I didn't tell my family this had no eggs... MORE

Reviewed on Feb. 2, 2005 by TINKERBELL187

Tried this for my boyfriends 22nd birthday. He's allergic to everything including dairy, egg,... MORE

Reviewed on Mar. 7, 2003 by MARYRETTIG

I made this as a snack for my friend whose daughters have egg allergies. I couldn't believe... MORE

Reviewed on Apr. 11, 2007 by JenJ

Awesome recipe. I made this for my daughter's 1st birthday party as she has a cow's milk... MORE

Reviewed on May 11, 2003 by MARALEE

This cake was soooo yummy! I used Pillsbury Milk Chocolate Flavor icing (contains no dairy)... MORE

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