Egg Free Chocolate Cake

    Egg Free Chocolate Cake

    Recipe photo: Egg Free Chocolate Cake
    1

    Egg Free Chocolate Cake

    (11)
    1hr5min


    14 people made this

    About this recipe: This is a dense and moist chocolate cake, without any eggs. The apple sauce is what makes it irresistibly moist, though it doesn't taste of apples. This cake serves a crowd, and has just about 5g of fat per serving.

    Ingredients
    Serves: 18 

    • 110g butter
    • 250g caster sugar
    • 120ml milk
    • 350g smooth apple sauce
    • 2 tablespoons dark rum
    • 250g plain flour
    • 20g unsweetened cocoa
    • 2 teaspoons bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground nutmeg
    • 1/8 teaspoon salt
    • 150g sultanas or raisins
    • 125g chopped pecans
    • 60ml dark rum

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. In a bowl, cream the butter with the sugar. Beat in the milk, apple sauce and 2 tablespoons of rum.
    2. In another bowl, stir together the flour, cocoa, bicarb, spices and salt. Beat into the creamed mixture and then stir in the raisins and pecans.
    3. Turn the cake mixture into a greased and floured 20x30cm baking tin. Bake the cake in a preheated 180 C / Gas 4 oven for 45 minutes, or until it tests done with a skewer.
    4. Immediately after removing the cake from the oven, sprinkle it with the remaining rum. Let cool on a rack. This cake improves if allowed to sit for a day or so before eating.
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    Reviews & ratings
    Average global rating:
    (11)

    Reviews in English (11)

    by
    5

    This recipe was brilliant .It is ideal for those with an egg allergy ,it is quick to make, delicious and it was enjoyed by all memmbers of my family.  -  12 Apr 2004  (Review from Allrecipes US | Canada)

    by
    2

    This was pretty good, I did however make a few changes. I used unsweetened soymilk instead, and only 1/2 tsp nutmeg. I didn't think there was enough batter for a 9x13 pan, so I used a 7x11 pan and baked for about 50 mins.....in the end I think a 9x13 would've been ok. I also did not use the full 1/4 cup rum at the end, I was taking this to work so I only used about 1/8 cup on top, and then sprinkled it with powdered sugar before serving. Will be making this again.  -  28 Jan 2012  (Review from Allrecipes US | Canada)

    by
    2

    This was great one of the girls I work with is allergic to eggs and her favorite candies are rum balls so she loved this cake!! I left the raisins out and added some chocolate glaze to the cake. I wish I had taken a pic it was beautiful as a bundt cake and it cooked wonderfully. I will make this again for her she loved it and so did everyone else there was not a slice left.  -  22 Sep 2010  (Review from Allrecipes US | Canada)

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