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.

From All Recipes

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.

From All Recipes

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


Tags: , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: