Reviewed: Aug. 7, 2011

Lovely! I was making the cupcakes for a friend's birthday, and one of the guests is allergic to eggs. I made this recipe and a regular chocolate cake recipe and everyone liked these better! They rose nicely, though it took a couple tries. I tried substituting cake flour, but it doesn't have the protein to hold the batter together. AP flour is important.

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Reviewer:

ronikarose

Reviewed: Jul. 14, 2011

a lil over chocolatety at times but it's good to be egg and dairyfree... vinegar, who knew?

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5 users found this review helpful

Reviewer:

Rose

Cooking Level: Intermediate

Reviewed: Jul. 9, 2011

My daughter has food allergies .. this is the best cake ever.. thank you!

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2 users found this review helpful

Reviewer:

caroguard@hotmail.com

Cooking Level: Intermediate

Home Town: West Chester, Pennsylvania, USA

Reviewed: Jul. 6, 2011

This recipe tastes great, but I had a real problem with it sticking both with a greased/floured pan and a wax paper greased and floured pan and plain and greased cupcake papers. Anyone else with this problem?

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Reviewer:

Lynda

Reviewed: Jun. 2, 2011

SO good. My little one noted that it does have a bit of a reddish hue to it - sort of like red velvet, but no where near as red (guessing that's from the vinegar and baking soda) ;) Just gave up cows' dairy - but am about 7 months pregnant - and not about to give up snacks! This recipe totally saves the day. Thanks!!

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3 users found this review helpful

Reviewer:

merhope1011

Cooking Level: Beginning

Home Town: Englewood, Colorado, USA

Living In: Fort Collins, Colorado, USA

Reviewed: May 28, 2011

I just made some cupcakes using this as a base recipe. I didn't have semi sweet chocolates and enough flour so I improvised. I only put 1 cup of flour since that's all the flour I had left. And I also used powdered mocha drink instead of semi sweet chocolates. I also reduced the water to half a cup since it was turning very liquid-y already while I was adding the water. The result turned out good! Topped it with a mocha cream cheese frosting. Yum! When I have all the ingredients on hand, I'll try it again sticking to the recipe.

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Reviewer:

pixiedust

Cooking Level: Beginning

Home Town: Quezon City, National Capital Region, Philippines

Reviewed: May 18, 2011

These were really good! My daughter has an egg allergy, so I made these for her 3-year-old soccer team party. The kids ate them up and many of the parents were surprised they were dairy and egg free. I doubled the recipe and it made 22 regular-sized cupcakes. I also followed the advice of a previous reviewer and used 6 TBSP applesauce and 6 TBSP oil (for a double batch) to cut down on the oil. I also used whole wheat flour and it worked out fine. They took about 20 minutes in the oven and were perfectly done. Will definitely make again!

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Reviewer:

allycatzoo

Cooking Level: Beginning

Living In: Chandler, Arizona, USA

Reviewed: May 17, 2011

I hate having a kid with allergies, but recipes like this make it okay! :D Thanks for a moist yummy cake! Everyone can eat it!

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Reviewer:

Lara

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Appomattox, Virginia, USA

Reviewed: May 16, 2011

I rarely leave reviews on recipes, but this one was SOOO good it deserves a positive review. I wanted to bring cupcakes to my daughter's preschool class for her birthday, but one of the kids is allergic to peanuts and one is allergic to eggs. When I found this recipe, I knew I had to at least try it. I made the 8x8 cake last night (to try before I attempt cupcakes tomorrow), and it was the BEST homemade cake I have EVER had. Not only do I NOT like homemade cake, but chocolate homemade cake is my least favorite. WOW! This one is the exception to every rule! It was moist and dense, which is exactly the things I love about cake. It will make the perfect cupcakes! I followed the recipe exactly, except I used Truvia instead of sugar (since this one was for us), as we tend to eat mostly sugar free in my house. It was so good it didn't even need the frosting (could have put a little whipping cream or powdered sugar on it), although I did use a small amount of my favorite homemade frosting. I will probably ALWAYS use this recipe when I make cakes from now on. Why mess with perfection??

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Reviewer:

Mom of 4

Reviewed: May 3, 2011

I just made this tonight and it turned out excellent! My husband was shocked when he tasted it. We both love how dense and moist the cake turned out. It is a perfect mix between brownie and cake. :)! If you have a pretty big sweet tooth, you can add extra semi-sweet chocolate chips (or some dairy free frosting). I did follow some other reviews that said to mix the batter until smooth to prevent problems. I mixed until there were absolutely no lumps, and scraped the sides of the bowl multiple times to ensure even mixing. Thanks for sharing this recipe!

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