You can get a moist chocolate cake without eggs, butter, or milk thanks to this recipe, tested by Grandma and approved by all who try it.

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine all the dry ingredients together.

    Advertisement
  • Combine all the wet ingredients together in another bowl.

  • Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.

  • Pour batter into a greased 9 x 13 inch pan.

  • Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

240 calories; 8.6 g total fat; 0 mg cholesterol; 196 mg sodium. 39.3 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews (250)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2004
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. Read More
(256)

Most helpful critical review

Rating: 2 stars
12/30/2008
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. Read More
(11)
284 Ratings
  • 5 star values: 184
  • 4 star values: 55
  • 3 star values: 14
  • 2 star values: 8
  • 1 star values: 23
Rating: 5 stars
02/12/2004
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. Read More
(256)
Rating: 5 stars
02/12/2004
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. Read More
(255)
Rating: 5 stars
09/27/2003
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! Read More
(154)
Advertisement
Rating: 5 stars
11/27/2006
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. Read More
(114)
Rating: 5 stars
06/11/2005
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! Read More
(63)
Rating: 4 stars
12/01/2003
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. Read More
(62)
Advertisement
Rating: 5 stars
10/03/2007
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! Read More
(60)
Rating: 5 stars
12/23/2003
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) Read More
(38)
Rating: 5 stars
02/10/2003
This was the recipe that our baker used for our wedding cake. It was absolutely delicious and everyone was simply amazed that it was egg and dairy free! Read More
(29)
Rating: 5 stars
05/10/2007
My son has a true dairy allergy so I made this cake for his first birthday while we had bought a bakery cake for the guests...well the guests preferred this cake over the bakery cake. I paired it with soy milk/soy butter buttercream frosting....DELICIOUS!!!! Thank you so much for submitting this recipe!! Read More
(28)
Rating: 2 stars
12/30/2008
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. Read More
(11)