30 Reviews of Egg-free Milk-free Chocolate Cake

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!!

From: pollen

On Apr 14, 2002

yum! nice to have a cake with such simple ingredients, and sooo fast to make. I made this for a birthday party and everyone scarfed it down with many compliments to the cook. I did use 1/2 cup of cocoa because i really like chocolate, and it worked out well.

From: tofu_gigio

On Mar 24, 2002

I've made this before - easy and excellent results: very moist. I have also been known to add a teasp of instant coffee for a subtle "mocha" flavor...

From: Land Down Under Mum

On Jan 12, 2007

I've been making this cake for a couple of years now. First with water when my daughter was allergic to soy and milk, then later with soymilk and now with normal milk. ALl taste good but soymilk or milk are the best. It IS sticky, but I now use a round springform tin initially with baking paper in the bottom but I didn't use anything last time and it was fine. I double the ingredients in a 22.5cm diameter tin for a 5 cm high result - baked at 160 fan forced for about 40 - 45 mins. For the Australians, all-purpose flour is just plain flour. You can skip the baking soda and baking powder if you use Self Raising flour though I find it rises slightly better with the plain + baking powders

From: Kareybear

On Mar 26, 2002

This is a wonderful mosit cake. I've made this many times.

From: Countrywife

On Apr 16, 2002

I've been making this cake for over 30 years and it works every time. My recipie calls to grease the pan and put the dry ingredients in and stir them around. Make a hollow and put in the liquids. Stir till well mixed. No need to mess up a clean bowl. I admit I try not to scrape the bottom too much, but it doesn't seem to matter. I've had this out and it's been called "Fudge Cake" and "Rich chocolate Cake". I've been really disappointed when I think I'm getting something really exotic and it turns out to be the same old Vinegar and Oil cake I make at home and they charge $3.50 for a little, tiny slice!

From: Keyoda

On Nov 28, 2003

CHOCOHOLIC!! My cupboard and fridge were bare -no eggs or milk - THIS RECIPE SAVED ME!! This chocoholic cheated with this recipe adding melted dark chocolate!! I served it warm with thickened cream - OH WOW!!!! I'll never use eggs again to make choc cake!!!!

From: Cudlebug79

On Jan 1, 2005

Very easy to make! I added some carob powder to make it more chocolaty. I also made it into cup cakes for my daughters birthday and it was a hit! It only made 12 cup cakes. I've served it w/ chocolate frosting and fluffy frosting and loved it both ways. You'll enjoy it!

From: Chef #48136

On Jan 10, 2004

A quick and easy, one-bowl vegan chocolate cake. Very dark, moist and tasty. Main drawback was that the cake was quite crumbly and was falling apart as I tried to cut it. I would probably only serve this cake for people with dietary restrictions. 9 servings.