Reviewed: Nov. 18, 2009

I needed a cake but didn't have any eggs on hand. This one saved the day and was surprisingly good. Moist, light... after making this one, it made me wonder why I ever put eggs in a chocolate cake in the first place! The only thing I did was increase the cocoa because 6T isn't half enough; for a cake this big you need about 2/3 cup. Turned out great-- a real keeper!

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Pillowtrot

Cooking Level: Expert

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Reviewed: Oct. 3, 2009

I thought that for an eggless, milkless cake this was great! I added extra cocoa like other reviewers said. I used it for a 1st birthday cake and cupcakes for a boy who was allergic to just about everything! It was pretty good! The reason I gave it four stars is because it had a different aftertaste that wasn't that great, but I had to use olive oil since he was allergic to soy which is in vegetable oil, so that may have been why. I recommend this cake for anyone with egg allergies and lactose intolerance!

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Jilliebean

Cooking Level: Intermediate

Home Town: Northfield, Minnesota, USA

Living In: Eagan, Minnesota, USA

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Reviewed: Oct. 1, 2009

I hope I did something wrong (not sure what it was). This cake was dry, NOT chocolaty, and had a distinct baking soda after taste. I won't be making this again.

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squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

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Reviewed: Sep. 29, 2009

I'm always looking for good dairy free recipes that don't use hydrogenated fats. This is a very moist, dense cake with great chocolate flavor. After reading the reviews, I added 1/2 teaspoon of salt, and increased the cocoa to a full 1/2 cup. I baked it for 30 minutes, and it still was almost too moist... next time I will try baking a little longer (or maybe reduce the liquid a bit?). I'm still giving it 5 stars though, because my husband and daughter raved over it, and I thought it was pretty darn delicious too.

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Smaime

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Reviewed: Sep. 27, 2009

I did not care for this recipe. My efforts and time waste on this cake.I am surprise to see positive reviews and yes I added all good quality material even then it was tasteless.I added more cocoa powder and pinch of salt and more sugar based on other's recommendation.

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geetika

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Reviewed: Sep. 25, 2009

My mum and I have been making this cake for years, it's my favourite, but we always double the cocoa.. i think I use a 1/4 cup. Also try adding cherries or crystalised ginger, marshmallows or choc chips, coffee instead of water, all these variations work well and I'm sure you could come up with more!

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eliril

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Reviewed: Sep. 1, 2009

I made this b/c I was looking to try a cake from scratch as I've never made one before. When I saw that it was safe for my sister (egg allergy), my niece (milk allergy), and my husband (nut allergy), I was sold. The cake came out moist and chocolatey. I did add the salt, as others suggested, and I think I added a bit more cocoa powder than called for, but I think it came out wonderfully. Even my brother-in-law who hates cakes from scratch loved it!

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janebabes

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2009

Excellent recipe! I took advice from other comments and added about 1/2 tsp salt and used slightly heaping spoons of cocoa. baking powder/soda. I had vanilla sugar I used too. It makes an amazingly moist rich cake eaten right from the pan!

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mamamuggle

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Living In: Lenexa, Kansas, USA

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Reviewed: Jul. 13, 2009

I have tried so many desert recipes for my daughter that is egg allergic that end up anything but resembling a cake, brownie, etc. This recipe is just like real chocolate cake! It is wonderful. I made the recipe into 22 cupcakes and baked them for 24 minutes. I copied others suggestions and did half regular sugar with half brown sugar, 8tbs cocoa powder, 1tbs vanilla extract, 1/2 tsp salt, several handfuls of chocolate chips and 1/2 tsp cinnamon. I cooked it in my stonewear muffin pan and they came out beautifully. I stuck a chocolate chip in the top of each right as I took them out of the oven and sprinkled with powdered sugar right before serving. All the kids loved them. No one would ever know there were no eggs in them. What a great recipe! I am so thankful to have finally found an egg free recipe that not only has the right texture but tastes great. Thanks!

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Shana

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Reviewed: Jul. 8, 2009

This recipe turned out great & tastes wonderful! I wasn't sure how it would turn out but didn't have many choices since my daughter is allergic to both eggs & milk. I was pleasantly surprised! We've made this several times both as a cake & as cupcakes. Highly recommended!

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SARALVDP

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Reviewed: Jun. 27, 2009

This cake was good. It didn't really taste like anything was missing. The texture was almost the same as any box cake you can find. I used this as a cake for little girl whose birthday cake I had to make. She's allergic to eggs, and milk products so this was perfect. I had some trouble getting it to release from the pan so that I could decorate it. I baked it again though and used parchment paper as a liner and had no issues the second time. Everyone loved the cake and raved about it! I used a traditional buttercream icing to decorate it. This was the little girl's first time tasting cake (6th birthday) and she loved it!

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CakeDiva1913

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jun. 27, 2009

My son is allergic to all dairy and eggs so desserts are a huge challenge for him. On his birthday I made this cake and everybody loved it. More then that it was the first time in 7 years he had a chocolate cake and didn't start having breathing problems. He said it was the best birthday present ever.

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faithful1

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Reviewed: Jun. 25, 2009

Was dying for something chocolate, but since I can't have any dairy, looked up and found this cake and made it, following the hints and ideas added for this recipe and added cinnamon to the sprayed pan instead of flour.. more flavor.. came out excellent Hubby likes it too, he had cool whip, I had confection sugar on mine. When I am in the mood will make a frosting for it..am thinking the cinnabons frosting..YUM! Most flavorful. Thank You for the recipes and all the hints..

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APRONGODDESS

Cooking Level: Expert

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Reviewed: Jun. 10, 2009

Eggless, butterless, milkless, and TASTELESS. Very moist. This wasn't done in the middle though even after baking for 35 minutes. It rose up nicely and looked decent, but had no flavor. We only ate a couple of bites. Even my hungry teen didn't like this. Sorry :(

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Jun. 9, 2009

Wow-I was surprised at how good this was. I made this just because I was out of eggs, but now I'll make it again cause it's good!

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JRKCR

Cooking Level: Intermediate

Home Town: Greenwood, South Carolina, USA

Living In: Rotterdam, New York, USA

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Reviewed: Jun. 6, 2009

What gives this cake flavor is the SALT, which this recipe omits, vinegar, and of course the chocolate. I actually have this recipe from a vegan cookbook and the differences are: 8 TBSP Cocoa instead of 6; 3tsp Vanilla instead of 2; and 1 full tsp of salt! I love the recipe I already have and think I will stick with it, but this one is good as well and would be particularly useful for those who are also watching their salt.

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MaidenMary

Living In: Seattle, Washington, USA

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Reviewed: May 23, 2009

a good staple recipe - i had both eggs & butter in the house but when you bake a lot, they go fast! it was nice to not have to use some. i replaced the oil with applesauce & realized at the last minute that i was out of baking soda, so i tossed in another 2 tsp of baking powder. the cake turned out good - heavy & moist although i think next time i will add extra vanilla or another extract - the flavor was a little bland.

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