You will enjoy not only baking but eating this cake.

Ladan M Miller
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8 x 8 inch square pan.

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  • Sift the flour, sugar, 3 tablespoons cocoa, baking powder, baking soda and salt together. Make a well in the center and add the water, oil, vinegar and vanilla. Beat until smooth and pour batter into the prepared pan.

  • Bake at 350 degrees F (175 degrees C) for 30 minutes.

  • To Make Frosting: Combine the 1/2 cup cocoa powder, sweetened condensed milk and butter in the top half of a double boiler and cook until thick. Spread warm mixture over the top of a slightly cooled cake.

Nutrition Facts

314 calories; 11.3 g total fat; 16 mg cholesterol; 263 mg sodium. 51.2 g carbohydrates; 5 g protein; Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/02/2003
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"). Read More
(37)

Most helpful critical review

Rating: 1 stars
07/21/2005
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. Read More
(34)
57 Ratings
  • 5 star values: 30
  • 4 star values: 19
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 1
Rating: 4 stars
10/02/2003
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"). Read More
(37)
Rating: 4 stars
10/02/2003
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"). Read More
(37)
Rating: 1 stars
07/21/2005
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. Read More
(34)
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Rating: 5 stars
01/19/2008
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. Read More
(27)
Rating: 4 stars
09/16/2008
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. Read More
(19)
Rating: 4 stars
07/18/2007
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. Read More
(18)
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Rating: 5 stars
08/05/2005
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. Read More
(17)
Rating: 5 stars
10/19/2010
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. Read More
(10)
Rating: 5 stars
03/31/2011
BEST CAKE EVER!!! I made this cake because I'm pregnant in a baking phase and needed a chocolate cake fix! I'm out of eggs and found this recipe. The only alterations I made were the previously recommended extra 3 tbsp of cocoa I also had no cake flour and used AP; and to my horror I was out of white vinegar. I decided to take the chance and use apple cider vinegar which made no difference (whoo! I was going to eat it anyway)! I also added a capful (about 1/2 tsp) of vanilla to the frosting for extra lil sweetness. After poured the frosting over a still very warm cake it looked so good and I couldn t wait any longer. I sliced a piece and it was like eating the most decadent lava cake from the best restaurant!! I'm super surprised an egg-less cake turned out to be so wonderful; I was excited to try it out! I will most definitely recommend and use this recipe from now on whether or not I have eggs!! Read More
(9)
Rating: 5 stars
02/20/2007
We love this cake! We skipped the icing in order to make it dairy-free for vegan guests and baked them into cupcakes for my daughter's fifth birthday party. Nobody believed they were vegan! And I had no cake flour I just used all-purpose flour and they were moist and tender and delicious even two days later when stored in an airtight container. For reviewers who complain about too little chocolate flavor you should really only buy good quality cocoa for any of your recipes: low-quality cocoa really ruins a good recipe. Read More
(8)