This was my first time experiment in baking something. And I am really thrilled... It came out really well... Chocolaty,spongy,moist. After reading the reviews I did some slight alterations to the recipe. I used Olive oil instead of vegetable oil.I used the measurements for serving 8 persons.I added half cup of semi sweet milk choco chips to it. Also I added 1oz semi sweet dark chocolate square. I also added some walnuts and cashew in it. It really tasted yummy

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.

I was disappointed with the outcome. It came out too bland and tasteless. I doubt I will make these again.

I didn't care for it. It was dry and tasteless!It wasn't sweet enough. I won't make it anymore.

I made cupcakes for my nephews 3rd birthday party with this and he was thrilled to be able to have cake since he is allergic to eggs. Very moist!

I made this for my 6 year old's (she and her sister and cousin have egg and dairy allergies)birthday and served it alongside a "box" cake. This one was devoured - no one knew the difference and all three of the girls felt like she got to have the same thing as everyone else at the party. This will be my "go-to" chocolate cake recipe from now on!!!

It is breathtaking! I added half a cup of choc chips, and substituted haf of the sugar with honey...excellent.

Wonderful texture and very moist - it's the kind of cake that makes your teeth look black when you eat it! I took other's advice and greated 4 squares of dark chocolate into it (in a reduced recipe), but it still could have done with some more to give the flavour some oomph. I will definately make again!

This cake was "missing something", and not just the eggs. We added nearly a 3/4 bag of semi-sweet chocolate chips, but the flavor was still flat. The chips were good and gooey and gave it a dark chocolate flavor to this cake. It was moist too. It didn't need as much time as listed.

I am a vegetarian but do not eat eggs. I love to bake. Usually my egg substitute works on most baked goods so I have no problem. However, my cakes never have a stable base without eggs and end up breaking. When I saw this recipe I was eager to try it, hoping it would solve my cake baking problem. And boy was it great! I rose up wonderfully and was so rich, chocolaty and fluffy. I added 2 cups of semi-sweet chocolate chips to add a nice crunch. I didn't have a 9x13 in. pan so I baked mine in two pans. One was a 8x11 in. oval pan and the other a 8x8 square baking pan. I filled them 3/4 of the way and baked it for 30 minutes. It rose all the way to the top and was crusty on top and soft and fluffy on the inside. After letting it cool I iced it with chocolate butter cream frosting and white icing. My family was so eager to eat it and were waiting with their plates and forks by my side. They even ate the smaller cake without any icing. My brother even added a piece to ice cream and ate it like a warm brownie. This is a wonderful recipe I will use again!

I decided to make a few cupcakes instead of one big cake. It's amazing how moist these turned out! I even substituted applesauce for the oil since I was out, Splenda in place of sugar, and whole wheat flour in place of white flour. The texture was very soft, and a little sticky, and very chocolaty. I don't think they tasted too floury or doughy like others have suggested. ***UPDATE*** I decided to experiment a little with this recipe. I still used applesauce, whole wheat flour, and Splenda. I made it the 2nd time around as a regular cake in a 9x13 pan. I omitted the cocoa powder and substituted an extra cup of Splenda. I used 1 TBS almond extract in place of the 3 TBS vanilla extract. The cake was done in about 45 min. I let it cool, and then turned it into a Jell-o poke cake by using a fork to poke holes 1/2-inch apart all over the cake. I then dissolved one large pkg. of sugar-free black cherry Jell-o in 2 cups of boiling water. I poured over the cake and refrigerated for 3 hours. Anyone with complaints of the cake not being most can do this and it turns out GREAT.

I was craving for something chocolatey so i decided to give this recipe a try since im allergic to eggs. I halved the recipe, substitute the water with milk, add chunks of chocolate and made it as cupcakes instead. It turned out GREAT! Moist, fluffy and yummy! Very easy to make. Will definitely make this again.

I have used a similar recipe and it's one of my favorites because it's a moist cake that is easy and quick to put together. Some of the other reviewers said the cake was lacking something in flavor. Try adding about 2 tsps of cider vinegar to the water, oil, and vanilla mixture.

This was an easy and delicious recipe.

This eggless cake is the best I've made by a mile! It is tender and moist, but does not taste like an under cooked brownie like most eggless cakes. My 7 yr old is allergic to eggs so over the years I've tried many eggless recipes and egg substitutes but none of them were beyond "ok" in flavor or texture. Normally eggless recipes tend to get overdone on the edges and stay underdone in the center, not with this cake! This cake rises PERFECTLY, it even came out of the pan without any trouble, which has always been an issue in the past when trying to decorate. At my son's party this year I made 2 cakes, one regular, the other with this eggless recipe. Most of the guests actually liked this one better, which is saying a lot. The only thig I did different was to add about 1/4 cup of Hershey's syrup (we love chocolate). Definitely worth 5 stars!