Egg-Free Dairy-Free Nut-Free Cake173 Reviews
- Prep: 15 min
- Cook: 35 min
- Ready In: 50 min
“This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips.” - by Bridget Brooke-meer
Original recipe yields 1 - 8x8 cake
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
- In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
Amount Per Serving (8 total)
- 319 cal
- 12.2 g
- 51.2 g
Based on a 2,000 calorie diet
Reviews (173)Rate This Recipe
"My daughter suffers severe allergies to many products including dairy, egg, nut and soy. I prepare this recipe excluding the chocolate chips and end up with a lovely, moist cake which doesn't need fr..." See moreosting and keeps for a couple of days (if it gets the chance). I've cooked the batter in every shaped pan imaginable, including a shaped birthday cake for my daughter, without any problems. Obviously the cooking times varies slightly depending on the pan. It even works well in muffin tins or patty pans - these are great to keep in the freezer! Our favorite way to serve it is to cook it in a fluted ring tin, when cool fill the centre hole with with berries or cherries and dust with icing sugar. It lookes as luscious as it tastes. Most family and friends who know about my daughter's allergies cannot believe this cake is allergy friendly, and many use the recipe themselves. In addition, while it may not be fat free, it is easily made cholesterol free by using the right kind of oil. A thousand "thank you's" to the person who submitted this recipe - you've ensured that we have an option for a delicious cake for a little girl whose diet is restricted in so many ways."
"My first go at this cake was not good at all - it broke up to bits....Then I decided to add what is called No Egg replacement by Norgran...which helps bind the cake a bit more....The cake was a huge s..." See moreuccess. Thank you for this recipe! I have a son that is Allergic to eggs & dairy and it was nice to be able to make a cake that tastes so wonderful. I have passed this recipe on to other mothers in the same boat as me who also wish to say thank you. Best Regards from Sydney Australia."
"This is some tasty stuff! Vinegar is an interesting surprise ingredient in this, but you can't taste it at all in this recipe. I have tried this cake recipe without the chocolate chips, but instead of..." See more 1 cup of water, I used 1 cup of Chocolate Soy Milk. This makes an incredibly moist cake!"
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