Grandma's Eggless, Butterless, Milkless Cake Recipe

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Most Helpful Positive Review

Feb 12, 2004

I'm NOT a chocolate cake lover BUT needed cupcakes for an egg-allergic child. Tweaked the recipe by adding 1/2 teaspoon of salt and using 1 TABLESPOON vanilla. Couldn't have been easier to make ... great texture, good flavor. Makes 30 nicely rounded cupcakes ... fill paper liners at least 3/4 full and bake for 20 minutes at 350.

—JUDI LEAMING

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Most Helpful Critical Review

Dec 30, 2008

Thank goodness I had a container of chocolate frosting. I melted it in the microwave, poked holes in the cake and poured it on. Otherwise, I would've threw the cake away. I thought it would be similar to a "wacky cake" but it wasn't. It took around 40 minutes to bake.

—K.D.

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211 Ratings

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Sep 27, 2003

Hello, after reading the reviews in which the cake was described as "tasteless", I read the recipe again and noticed there is no salt in the recipe. I have made many cakes and most have included some salt. This may be one reason why it lacks flavour. Salt brings out the flavour of chocolate. Try adding about 1/4 tsp and see if it helps!

—SAMANTHAAPRIL

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Nov 27, 2006

I have been using this recipe for years for my egg and nut allergic Daughter. It is super easy, very rich and tastes wonderful. It is the best cake that I have been able to find in 8 years. My Daughter feels like any other kid at a birthday party. and no one will ever know this is for a nut and egg allergic child. It is fluffy and moist and perfect.

—Kathleen H.

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Dec 01, 2003

I made this cake for my lactose intolerant husband. When he tasted it he wanted to know what i put in it. I didn't tell him, but i did tell him what i didn't put in it. I think next time i will add chocolate chips to make it a little more chocolatey. I thought this was very easy and very moist. It was very surprising.

—RENEESM

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Jun 11, 2005

THIS IS ONE HELLUVA RECIPIE! I'm thoroughly excited that this really worked. Like many, i had my doubts, i mean, vinger? well this is definitely better than the previous high fat high calorie batch of cakes i made. ITs super moist and chocolatey. Here is a tip: I replaced water with chocolate soy milk, was very generous with the baking soda and powder( i put heaped teaspoons) and put in about 6 teaspoons of vanilla essence, put in about 8 HEAPED TABLESPOONS of coco powder ( i used hershey's) and used olive oil. PLUS i also added abit more sugar, maybe a 1/4 cup more? I also added the salt as recommanded by another reviewer. I made them into cupcakes and it rose beautifully. Also, don't forget to sift the flours together. It tasted great before icing and after icing(got it off the back of hershey's tin, used olive oil and chocolate soy milk again as replacements)them, i stuck them in the fridge and it was fanstastic! my friends are impressed and they can't believe its low fat! I will definitely make this more often. Am thinking of adding hazelnuts the next time. Thanks for this recipie! Means alot to a recently diagnosed lactose intolerant chocoholic!

—SERENISM

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Oct 03, 2007

I had to make cupcakes for my sons birthday to take to school. As there is a boy there allergic to dairy and eggs I made this recipe for all the kids so he didn't feel left out. I was a bit worried about making a cake with no egg or dairy but it turned out beautifully. I followed others advice to substitute half sugar with brown sugar and added a little salt. I let them cool in the tins and they were so moist. I had to let them cook for longer then the recipe said though. I iced them with the icing off the anaphalaxis website like someone else suggested. Perfect!

—liz

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Dec 23, 2003

I have had this recipe in my recipe box for years and have used it many many times. Everyone who tries it asks for the recipe. I do have a couple of suggestions though, the cake needs to bake for about 45 minutes and after it cools add the powdered sugar, but here's the winner, add apple pie filling to the plate when serving (as a side), if you put it on the cake like a topping, it won't keep and the cake gets mushy, but if you add it to the side when serving it adds the right bit of moisture and sweetness! Thanks to this recipe, my food allergic daughter was able to enjoy cake on her birthday like any other kid. Another note, don't put it on your dining room table to cool, dogs like it too. ;o)

—KELISEA

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Nutrition

Calories
240 kcal
12%

Carbohydrates
39.3 g
13%

Cholesterol
0 mg
0%

Fat
8.6 g
13%

Fiber
1.2 g
5%

Protein
2.5 g
5%

Sodium
195 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grandma's Eggless, Butterless, Milkless Cake

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 240
** Calories from Fat: 77

% Daily Value *
** Total Fat 8.6g 13 %
** Saturated Fat 1.2g 6 %
** Cholesterol 0mg 0 %
** Sodium 195mg 8 %
** Potassium 51mg 1 %
** Total Carbohydrates 39.3g 13 %
** Dietary Fiber 1.2g 5 %
** Protein 2.5g 5 %
** Sugars 22.4g
** Vitamin A 0 %
** Vitamin C 0 %
** Calcium 4 %
** Iron 13 %
** Thiamin 16 %
** Niacin 14 %
** Vitamin B6 < 1 %
** Magnesium 5 %
** Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.