Eggless Chocolate Cake I15 Reviews
“This is a wonderful eggless cake recipe, moist and absolutely delicious. Not only that, it hardly takes any time to prepare. It's something I got from my aunt, and whip up in a jiffy. I hope you love it too!” - by JENNY AMAR
Original recipe yields 1 - 10 inch bundt cake
- Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.
- Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
- Bake for 45 minutes, or until the cake tests done.
Amount Per Serving (12 total)
- 358 cal
- 19.4 g
- 43.7 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"My mother (who is allergic to eggs) couldn't eat any of her first grandchild's baptism cake due to the egg content. Despite having to prepare my son for the baptism, hosting out of town in-laws, and p..." See morereparing for the party, I easily put this cake together just for Mom. She loved it so much and raved about it that other guests started to eat it too! There was none left after the party!!! Everyone was surprised to hear it contained cola. I hightly recommend this moist and tasty cake!"
"I bake cakes all the time but this is the first time I made and eggless cake. It came out very crumbly and not very chocolatey tasting. It was fairly dry even though I did not overbake it at all. ..." See moreIt tasted "floury". I did bake it in two 8 inch round pans instead of a bunt pan though."
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