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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (113g) Recipe makes 6 servings |
||
| Calories 320 | ||
| Calories from Fat 114 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.7g | 19% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 3.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 466mg | 19% | |
| Potassium 67mg | 1% | |
| Total Carbohydrate 51.0g | 16% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 33.5g | ||
| Protein 2.7g | 5% | |
Egg-free Milk-free Chocolate Cake
By: Lennie
Oct 10, 2001
This is a moist, yummy cake perfect for those who can't have milk and/or eggs!
SERVES 6
Ingredients
- 1 cup all-purpose flour
- 1 cup white sugar
- 3 tablespoons cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup canola oil (or any vegetable oil)
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup water
Directions
1
Preheat oven to 350F degrees.2
Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.3
Set aside.4
In a large mixing bowl, combine all dry ingredients and mix thoroughly.5
Add all liquid ingredients and combine with whisk just until blended.6
Pour into prepared pan and bake for 30 minutes or until tester comes out clean.7
Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.8
Note: to make a layer cake, you'll need to double this recipe and bake in two pans.
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- Course > Desserts > Cakes
- Main Ingredient > Chocolate
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
- Dietary > Kosher
- Dietary > Vegetarian > Vegan
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: cathianne
On Jul 7, 2009
I had tried this cake from this recipe many months ago when my son's allergies were first diagnosed. I thought it was yummy but a little gooey. Then someone gave me another version of it for his birthday party - with 1 1/2 cups of flour. What a difference. Still delicious but no longer gooey.
From: Jenn Z.
On May 22, 2009
This was a great recipe! My son is allergic to eggs and I have been trying to tailor my cooking to accomodate this. I upped the cocoa to 1/4 cup as another reviewer mentioned. I do prefer cake made with eggs, but as far egg-free baking goes, this one is a definate keeper!
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!!
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