Eggless Chocolate Cake II169 Reviews
“Very moist and chocolaty.” - by GINGER P
Original recipe yields 1 - 9x13 inch cake pan
- Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
- In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
- Add oil, water and vanilla and mix thoroughly.
- Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
Amount Per Serving (24 total)
- 276 cal
- 9.9 g
- 45 g
Based on a 2,000 calorie diet
Reviews (169)Rate This Recipe
"I made this recipe for my son's class. And it was wonderful. He has severe food allergies and this recipe is both egg and peanut free. I added a bag of milk chocolate chips to the batter. This gav..." See moree it more of a chocolate taste and less of a cocoa taste. I made cupcakes instead of the cake and I baked them for 22 minutes @ 350 degrees."
"I cut the recipe in half and it fit and 8 x 8 cake pan. I also added a quarter cup of semi sweet choc chips, and a teaspoon of baking powder. I also used Nesquick cocoa instead of unsweetened cocoa..c..." See moreame out very good.."
"My husband, who is allergic to eggs, has done without sweets for most of his life because, as you know, baking without eggs is a challenge. Now, being the good wife that I am (haha), I've been searchi..." See moreng the internet and trying different eggless recipes. This is the best chocolate cake recipe we have found thus far. It is true to it's description and is very moist HOWEVER both my husband and I feel there is something lacking in the flavor; it tastes a bit bland. My husband just doesn't feel it is "chocolatey" (is that a word?) enough. Perhaps next time I will add a few semi-sweet chocolate squares to the batter. This recipe is a definite keeper - it just needs a tad bit of something extra."
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