Recipe by GINGER P
"You don't need eggs to make a very moist and chocolate-y cake when using this easy recipe."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
4 1/2 cups
sifted all-purpose flour
unsweetened cocoa powder
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.
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 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..
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.
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
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!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggless Chocolate Cake II
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 89
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This quick-and-easy chocolate cake is so moist and rich.
See how to make moist, rich chocolate cake.
Too much chocolate is just enough with this moist, prize-winning cake.