Grandma's Eggless, Butterless, Milkless Cake

Grandma's Eggless, Butterless, Milkless Cake

199 Reviews 15 Pics
Tina Demasi-Lemons
Recipe by  Tina Demasi-Lemons

“A moist chocolate cake.”

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Adjust Servings

Original recipe yields 1 - 9 x 13 inch cake



  1. In a large bowl, combine all the dry ingredients together.
  2. Combine all the wet ingredients together in another bowl.
  3. Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
  4. Pour batter into a greased 9 x 13 inch pan.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

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Reviews (199)

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I'm NOT a chocolate cake lover BUT needed cupcakes for an egg-allergic child. Tweaked the recipe by adding 1/2 teaspoon of salt and using 1 TABLESPOON vanilla. Couldn't have been easier to make ... great texture, good flavor. Makes 30 nicely rounded cupcakes ... fill paper liners at least 3/4 full and bake for 20 minutes at 350.



Hello, after reading the reviews in which the cake was described as "tasteless", I read the recipe again and noticed there is no salt in the recipe. I have made many cakes and most have included some salt. This may be one reason why it lacks flavour. Salt brings out the flavour of chocolate. Try adding about 1/4 tsp and see if it helps!

Kathleen H.

Kathleen H.

I have been using this recipe for years for my egg and nut allergic Daughter. It is super easy, very rich and tastes wonderful. It is the best cake that I have been able to find in 8 years. My Daughter feels like any other kid at a birthday party. and no one will ever know this is for a nut and egg allergic child. It is fluffy and moist and perfect.

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Amount Per Serving (18 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 39.3 g
  • 13%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 195 mg
  • 8%

Based on a 2,000 calorie diet



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Crazy Cake


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Chocolate Oil Cake