What’s for Dinner: Dairy-Free, Eggless Chocolate Cake

O.K. We didn’t eat chocolate cake for dinner. I’m a slightly better mom than that. We had hamburgers. But I also made dessert last night. I don’t make dessert very often, because, honestly, my hips just don’t need it. However, I was craving chocolate cake yesterday afternoon. I was also due for a trip to the grocery store, so when I went to the fridge to gather the ingredients to make the cake, I realized I was out of eggs and had just enough milk to last until after dinner when I could get to the store.

I got on line and found several recipes for eggless cakes. I settled on the one which was also milkless and butterless. It turned out great. It tastes just fine. I can’t tell the difference between it and a regular chocolate cake. It’ very moist. The only thing I would change is the size of the pan. The recipe said to use a 9X13 baking dish, but that made for a very thick sheet cake, and I had to bake it longer than the recipe called for to get it done in the middle. I think it would have worked better in an 11×17 pan.

We are fortunate and don’t have any food allergies in our house, but this is a great cake alternative for anyone with dairy or egg allergies.

Eggless Chocolate Cake Recipe

4 1/2 cups sifted all-purpose flour
3 cups white sugar
1 cup unsweetened cocoa powder
1 cup vegetable oil
3 cups water
3 teaspoons baking soda
1/2 teaspoon salt
3 tablespoons vanilla extract

Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9×13 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 9×13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

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I frosted the cake with Hot Coffee Frosting. Delicious! A recipe I also found on line.

Hot Coffee Frosting Recipe

1 (16 ounce) package confectioners’ sugar
3 tablespoons butter, softened
6 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup hot, brewed coffee

In a large bowl, combine confectioners’ sugar, butter, cocoa powder and vanilla. Beat on slow speed until ingredients are combined. While beating, slowly add hot coffee until desired consistency is achieved.

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I did use decaf coffee in the frosting. Chocolate cake, caffeine and a three-year-old = bad idea.

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