Egg-free Milk-free Chocolate Cake

From: Flinnyo

On Aug 21, 2008

Top cake! I ahve made this cake as it is posted and it is fabulous! Would echo what others have said too and have also made it using rice milk instead of water, self raising flour instead of plain, but kept the raising agents in too. Also added a teaspoon of strong coffee to wet ingredients. When still warm I used a skewer to make holes all over top (not all way through) and spooned over dissolved coffee and cocoa. Topped with raspberries dusted with icing sugar and served with a raspberry coulis. It came out around 2 inches high, so no problems with rising and I have to say it was incredible! Have made this cake so many times...my son is allergic to eggs and cows milk protein and I am breastfeeding, so it has saved me from despair on many an occaision! Thanks you SO much for posting

From: Shadowdancer Duskstar

On Aug 20, 2008

I LOOOOVE this cake, it's so easy and delicious. I do add a few extras, like cinnamon, and a touch of brandy or rum, and I dissolve a tablespoon of instant coffee powder in with the wet ingredients. I sift all the dry ingredients together; this helsp in making sure that the baking soda is not clumpy. Best as a loaf; and I've even served it up as 1-inch nibble sized cakes at a party!

From: Mirj

On Nov 1, 2001

I just tried this recipe this week, but I upped the cocoa to a full 1/4 cup and instead of water used soy milk for a richer flavor. I am definitely going to make it again!

From: NoNuts4ThisHoney

On May 15, 2005

This is a great recipe and I've tried this using different flavors. Take out the cocoa and add 1 mashed banana and it's great banana cake...mmm. or..take out the cocoa and add grated carrots and cinnamon for yummy carrot cake. TOTALLY AWESOME RECIPE!!