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Submitted by: Tamara
Ingredients:
3 cups sifted all purpose flour
2 cups white sugar
3 T. cocoa
2 t. baking soda
1/2 t. salt
sift all together
make 3 wells in dry ingredients then place in each well following ingredients
3/4 cup vegetable oil
2 T. white vinegar
2 t. pure vanilla extract
2 cups cold water
Mix well all ingredients till smooth and no lumps
Pour into ungreased 8×13″ pan
into preheated oven of 350* for 35-40 minutes.
If you would like a topping here is a delicious chocolate frosting:
In small sauce pan for cooking, mix:
1 cup white sugar
1/4 cup milk
1/4 cup cocoa
1/2 stick butter
Bring to a boil over med-high heat for one minute then remove from heat and put
1 t. pure vanilla extract.
Beat for one minute and pour over cooled cake.
I like to poke a few holes in the cake with fork so that the frosting will go deep into some parts of cake.Delicious, mistake-free cake. Sounds very complicated but you will find this a family favorite and the praises will be abundant from family and friends. Serve with cool water for drinking as water is the perfect compliment to chocolate. Many blessings to you and your loved ones.
ShowMeTheCurry Notes:
Another great user submitted recipe for Eggless Chocolate Cake. This one has a frosting, too! Thanks Tamara for the recipe.
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10 Responses to “Eggless Chocolate “Crazy” Cake”
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May 20th, 2008 at 5:35 am
The reciepe is interesting… Just a request is there a microwave – able alternative…?
[Reply]
July 8th, 2008 at 6:14 am
hey your cooking site is just wonderful whtever i tried turned to be grt thanx dear please can u upload a video of how to bake a fruit cake or pineapplecake along with thhe frosting the same frosting which market cakes have the creamy light one which doesn’t melt plz plz
[Reply]
July 9th, 2008 at 9:20 pm
Hi Amna,
I’m sorry, but we haven’t tried the eggless cake with pineapple. I am guessing you could add drained, crushed pineapple or cubed pineapple to the batter. For a light and creamy frosting which doesn’t melt, try this:
* Cream Cheese – 8oz box at room temperature
* Butter – 1/4 cup, softened
* Confectioners sugar (powdered sugar) – 2 cups
* Lemon juice – 1 Tbsp
* Vanilla Extract – 1 tsp
Cream together the cream cheese and butter. Add in Lemon juice and Vanilla extract. Slowly add in the sugar and beat until light and fluffy.
[Reply]
July 20th, 2008 at 7:45 am
Hi! this cake is awesome.can u give some ideas for decorating the cake. and if we use fruit and bake it then won’t the fruits lose their flavour.?
[Reply]
February 5th, 2009 at 7:22 pm
Hi ,
This cake looks really exciting …
but can we make it without the vinegar …
if not , can any alternative be used …
Why do we have to use vinegar … pls tell me .
[Reply]
February 6th, 2009 at 4:04 pm
Hi Banu,
We have a video on this cake:
http://showmethecurry.com/2007/11/12/eggless-chocolate-cake/
The vinegar is the acid that reacts with the baking soda to make the cake rise without the use of eggs. It is an important ingredient. We have not tried it with any substitute, but are guessing that lemon juice may work. The only difference will be a citrusy flavor in the cake.
[Reply]
March 4th, 2009 at 9:26 am
Hi Hetal,
Could u please tell me how much time we should take to preheat the oven or before putting the cake in the oven
[Reply]
March 4th, 2009 at 1:50 pm
Hi Vineeta,
Once the oven has reached the 350 degree temperature, you can put the cake in and allow it to cook at the same temp. for 35-40 minutes.
[Reply]
August 25th, 2009 at 11:23 pm
Hi,
I was disappointed for the first time. The cake was Okay but it was a little rubbery and less moist..is it the way it is when compared to cake with eggs?
[Reply]
hetal Reply:
August 26th, 2009 at 6:13 pm
To someone with discriminate tastes, the texture will be a little different (or less moist) than a cake with eggs. However, the cake has never been “rubbery”.
[Reply]