Recipe by Ladan M Miller
"You will enjoy not only baking but eating this cake."
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1 1/2 cups
unsweetened cocoa powder
distilled white vinegar
unsweetened cocoa powder
1 (14 ounce) can
sweetened condensed milk
I was pleased with this cake.
It was very moist, almost "gluey", with a very chocolatey flavor. I used a mixer to beat the dry ingredients for 1 minute to aerate and fully mix (I learned this from "The Cake Bible").
This cake is moist but tastes like glue! it has NO chocolate taste what so ever, what a disappointment. Dont be fooled by other reviews this is terrible.
This cake was perfect for my son's 2nd birthday party. I made it and a second regular cake (it is a small cake) and everyone wanted the eggless. I used a different icing from the carrot cupcakes with white chocolate and cream cheese. I also added more (1/4 cup) cocoa like another person suggested plus I used dark chocolate cocoa. It was wonderful, and did not taste like it was missing anything.
Awesome recipe. I made this cake not because I'm vegan or allergic to eggs, but because I was out of eggs one day and had a sweet tooth. I'll admit my expectations were very low and I did not expect an eggless cake to be able to compare with normal cakes, but I decided to give it a shot anyway. I am so glad I did, this cake was better than boxed or any other recipe I've tried. I used this recipe again two nights ago even when I had eggs because it is so easy! My only reason for not giving it 5 stars is that I did have to double the amount of cocoa powder I put into it.
Well I don't know how to describe the flavor. I know what one reviewer meant by tastes like glue, for me it was like it was soapy. The texture was great and yes it is moist. Sift the flour, then sift all dry ingredients again together. Add viegar last and you will get a nice textured cake, but the subtle soap flavour sort of kills it. I would experiment again and see if I can get rid of the soapy taste.
i made it for my true vegetarian neighbors. they all loved it including my son. he said always make this, it tastes better without eggs. i went and bought cake flour. if u dont have cake flour all purpose is ok, it has the same ingrdients as cake flour. and i put regular betty crocker chocolate frosting on the cake as soon as it came out of oven so the frosting dripped down the 8x8 glass pan into cake and it was a very thin layer of frosting. the cake is sweet enough and chocolatey. ADD THE VINEGAR LAST, OK TO MIX WITH ELECTRIC HAND MIXER. after it is mixed it very runny(watery)it looked as if it would not rise in oven but it did wonderfully. kids really love this cake..im going to make it again tomorrow. it was fairly easy to make. COMES OUT VERY MOIST. i sprayed the pan with pam....NOT TOO MUCH OHTERWISE THE EDGES GET CRUSTY.
This is an amazing, amazing recipe. I am a vegetarian (no eggs) and was having a hard time getting cakes right. It was really hit-or-miss. But this cake! Oh, this cake! I suddenly rocketed to cake-making fame with this cake! I have made it so many times over the past six months, and every time it is fluffy and moist and earns rave reviews. People now beg me to make cakes for them. Notes: I leave out the cocoa if I want to make a chocolate-free cake, no problem. I make a different frosting because I am addicted to cream cheese frosting. And I have found that it rises more if I let it sit in the pan for a few minutes before I put it in the oven. Bottom line: This cake is fail-proof, and awesome, awesome, awesome.
Deeelicious! The best chocolate Cake I've ever had. I made this recipe because my Nephew is allergic to Eggs and therefore, I searched hi and low for an eggless cake and I've found it on your website. I added Vanilla Icing from Betty Crocker and added pink candy sparkles since I had made this cake for Easter. It was a huge hit with the kids and big kids (Adaults) too!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Eggless Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 314
** Calories from Fat: 102
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