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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (93g) Recipe makes 16 servings |
||
| Calories 281 | ||
| Calories from Fat 95 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.6g | 16% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 6.0g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 303mg | 12% | |
| Potassium 26mg | 0% | |
| Total Carbohydrate 44.1g | 14% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 25.1g | ||
| Protein 2.8g | 5% | |
Non-Dairy Chocolate Cake
By: StacieB CO
Nov 5, 2002
This is a very moist chocolate cake. I've also known it to be called Wacky Cake or Crazy Cake. My family likes it with Canned Milk Frosting. (kinda defeats the purpose of non-dairy 
This is very easy one dish and easy clean up. Enjoy!
SERVES 16 -20
Ingredients
- 3 cups flour
- 2 cups sugar
- 6 tablespoons cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 tablespoons vinegar
- 3/4 cup canola oil (almost any kind of cooking oil will do)
- 2 teaspoons vanilla
- 2 cups water
Directions
1
Sift first 5 ingredients together in an ungreased 9x13-inch pan.2
Make 3 wells and in each hole place the next 3 ingredients.3
Pour 2 cups of water over top mix with a fork or wire whisk.4
Bake at 350° for 30-35 minutes.
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- Course > Desserts > Cakes
- Course > Main Dish > One-Dish Meal
- Preparation > Time to Make > < 60 mins
- Preparation > Number of Servings > For Large Groups
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Chef #634307
On Jan 8, 2009
Excellent cake, very yummy. I wanted to use eggs, so I cut the baking soda in half, left out the vinegar and used two eggs. It took a little longer to cook but turned out great!
From: MamaRachel
On Jul 28, 2008
Awesome cake!! We make this all the time! I got the recipe from my MIL and we know it as Screwball Chocolate Cake- it's great with ice cream!!
From: Chef #930888
On Aug 22, 2008
After learning my newborn is allergic to both milk AND soy, the chocoholic in me panicked until I found this recipe... Its super-easy and tastes great!! (And since frosting is out with those allergies, we topped each piece with cherry pie filling and marshmallows for an extra sugar jolt. Great fresh-out-of-the-oven or cool!
From: Chef #860661
On Jun 13, 2008
fantastic cake, my son is allergic to dairy and eggs, its now the only cake I bake now a days. It's even better after being in the fridge the next day, freezes well too. It makes great cupcakes with melted Lindt dark chocolate (dairy free) as icing topped with fresh raspberry
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