Reviewed: May 5, 2012

Grandma is a genious! This cake is amazing! Its moist and gets better with time. For a dairy intolerant person this really is a welcomed addition to the list of tolerable treats. I followed the recipe exactly - turned out great. May add 1/2 tsp of salt next time like the others have - just to try it.

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Reviewer:

martha thomson

Reviewed: Mar. 25, 2012

I love this cake and I dont have any allergies to eggs or anything like that. I was pleasantly surprised thats for sure. I didnt have unsweetened cocoa and I did add salt and it was beautiful. Thanks for sharing!

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Reviewer:

Rachel

Reviewed: Mar. 20, 2012

I used milk instead of water (I just had no eggs) and baked 12 muffins and a small rectangular cake. The cake is surprisingly moist. With the price of eggs these days, this will surely be my go-to recipe :-)

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Reviewer:

Thilwen

Cooking Level: Intermediate

Home Town: Zlín, Zlínský Kra, Czech Republic

Living In: Brno, Jihomoravský Kraj, Czech Republic

Reviewed: Mar. 15, 2012

This is a fantastic recipe! I am fasting for 40 days Greek Orthodox Easter (as I do every year) and the traditional cake recipes for this time of year are very heavy and outdated. So I gave this a try. What a surprise! Chocolate! It is perfectly rich tasting super moist and satisfying. Did not change a thing except add 1 teaspoon of salt. Baking time in my bunt form took 45 minutes. This weekend I will be making it again for the Girl Scouts in cup cakes' version. This is already kept this in my cherished recipe file.

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Reviewer:

Roula

Reviewed: Feb. 13, 2012

Great recipe! There are no dairy allergies in our house, but my boyfriend has having a "cake emergency" the other night and decided he couldn't live without dessert. We were out of butter, and everything I usually use in place of it (margarine, crisco, applesauce) so I needed something like this. I took some advise of other reviewers and added 1 teaspoon salt, and did half brown sugar, half white. We loved the results. Moist, chocolatey, and you would never know it's dairy free. A keeper!

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Reviewer:

busybarista

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jan. 26, 2012

Excellent recipe. You can also replace the 2 cups of water with 2 cups of freshly squeezed orange juice. Instead of the chocolate powder add around 1 to 2 teaspoons of orange zest.

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Reviewer:

hnjammal

Reviewed: Nov. 10, 2011

I have nieces and nephews w/severe dairy allergies and a handufl of vegan friends. The instructions were simple. It was plenty flavorful.

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Reviewer:

April Mae

Reviewed: Oct. 10, 2011

Ridiculously moist, very easy to put together in a pinch, and great for people with allergies. For people who are used to the depth of flavor present when eggs and milk and butter are used, you won't find them here, so expect an altogether different flavor of cake. I made 24 cupcakes and a teddy bear silicone cake (would fit a 9x9 pan) in very little time. Cupcakes took 15 minutes for me. Bear took 25. Toothpick it if you're not sure. Thank you for this!

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Reviewer:

Emery

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Reviewed: Sep. 24, 2011

Awesome recipe! Took it to a picnic where there were kids with food allergies, and was a hit! I did add salt, roughly a teaspoon, and added chocolate chips. I also found that the pan will need more than a casual spray to keep it from sticking.

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