Eggless Chocolate Cake II Recipe -
Eggless Chocolate Cake II Recipe

Eggless Chocolate Cake II

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"You don't need eggs to make a very moist and chocolate-y cake when using this easy recipe."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
  2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
  3. Add oil, water and vanilla and mix thoroughly.
  4. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2005

I made this recipe for my son's class. And it was wonderful. He has severe food allergies and this recipe is both egg and peanut free. I added a bag of milk chocolate chips to the batter. This gave it more of a chocolate taste and less of a cocoa taste. I made cupcakes instead of the cake and I baked them for 22 minutes @ 350 degrees.

Most Helpful Critical Review
Aug 18, 2008

I did not care for this recipe. This cake tasted just like every cake I've had that is vegan; dry and bland. Couldnt taste chocolate at all, and not sweet enough. I don't understand how it is getting such great reviews. Followed recipe, but added a tiny bit more cocoa, which apparently still wasn't enough.

May 26, 2006

I cut the recipe in half and it fit and 8 x 8 cake pan. I also added a quarter cup of semi sweet choc chips, and a teaspoon of baking powder. I also used Nesquick cocoa instead of unsweetened cocoa..came out very good..

Dec 05, 2004

My husband, who is allergic to eggs, has done without sweets for most of his life because, as you know, baking without eggs is a challenge. Now, being the good wife that I am (haha), I've been searching the internet and trying different eggless recipes. This is the best chocolate cake recipe we have found thus far. It is true to it's description and is very moist HOWEVER both my husband and I feel there is something lacking in the flavor; it tastes a bit bland. My husband just doesn't feel it is "chocolatey" (is that a word?) enough. Perhaps next time I will add a few semi-sweet chocolate squares to the batter. This recipe is a definite keeper - it just needs a tad bit of something extra.

May 06, 2006

It helps to also thoroughly mix the wet ingredients first then add to mixed dry ingredients and combine for about 1 minute. Pour into cake pans, let sit 5 minutes to let the baking soda start to work then bake about 30-35 minutes for 2 round cake pans

Nov 08, 2006

This cake came out moist and chocolately. I didn't change the recipe at all. Made for husband who is allergic to eggs and enjoyed it myself more than most cakes!!

Oct 25, 2003

We loved this recipe! My son was recently diagnosed as having an egg allergy and we needed an egg-free birthday cake recipe ASAP. The whole family loved it and I would highly recommend this recipe.

Feb 19, 2008

This was so easy. My daughter loved it. I made a glaze with Green and Black's maya gold dark chocolate which gave it a nice orange flavour.


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 208 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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