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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%
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Egg-free Milk-free Chocolate Cake

Recipe #12564 | 35 min | 5 min prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: Lennie
Oct 10, 2001

This is a moist, yummy cake perfect for those who can't have milk and/or eggs!

SERVES 6 (change servings and units)

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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Featured Reviews for This Recipe

From: Nimmireth

On Sep 7, 2009

Just like chocolate cake from the store! Delicious! Really rich and moist! I served it for my mom's birthday, and my whole fmaily raved about it! I have 2 Type 1 diabetics in my house, so I used it with shawnajean's sugar-free frosting, and it was great! Thanks so much!!

0 people found this review helpful

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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.

2 people found this review helpful

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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!

19 people found this review helpful

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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!!

14 people found this review helpful

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Read all 30 reviews