Egg-Free Dairy-Free Nut-Free Cake

Egg-Free Dairy-Free Nut-Free Cake

185 Reviews 19 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Bridget Brooke-meer
Recipe by  Bridget Brooke-meer

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 - 8x8 cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
  2. 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.
  3. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Share It

Reviews (185)

Rate This Recipe
DANIELLE  STOKELL
498

DANIELLE STOKELL

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 frosting 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.

RPERRI
304

RPERRI

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 success. 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.

THEINGRAMS4
166

THEINGRAMS4

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 1 cup of water, I used 1 cup of Chocolate Soy Milk. This makes an incredibly moist cake!

More Reviews

Similar Recipes

Crazy Cake
(564)

Crazy Cake

Vegan Chocolate Cake
(518)

Vegan Chocolate Cake

Chocolate Oil Cake
(270)

Chocolate Oil Cake

Grandma's Eggless, Butterless, Milkless Cake
(197)

Grandma's Eggless, Butterless, Milkless Cake

Eggless Chocolate Cake II
(177)

Eggless Chocolate Cake II

Wacky Cake VIII
(134)

Wacky Cake VIII

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 319 cal
  • 16%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 51.2 g
  • 17%
  • Protein
  • 3.7 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Crazy Cake

>

next recipe:

Chocolate Oil Cake