Egg-Free Chocolate Cake

  • 219saves
  • 1hr10min

About this recipe: This moist, decadent cake is perfect for a party and uses basic ingredients that you're likely to have to hand. It's also vegan, though your guests will never know it!

Ginger Perkins

Ingredients

Serves: 24 

  • 550g (1 lb 5 oz) sifted plain flour
  • 600g (1 lb 6 oz) caster sugar
  • 75g (3 oz) good-quality cocoa powder
  • 250ml (8 fl oz) vegetable oil
  • 700ml (1 pint 3½ fl oz) water
  • 3 teaspoons bicarbonate of soda
  • 1/2 teaspoon salt
  • 3 tablespoons vanilla extract

Method

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas mark 4. Grease and flour a 23x33cm baking tin.
  2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
  3. Add oil, water and vanilla and mix thoroughly.
  4. Pour into prepared baking tin. Bake for 1 hour or until skewer inserted in centre comes out clean.

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Reviews (29)

fluffgirl
19

I needed a recipe with no eggs, as I had none in.. I halved the ingredients and it worked out great... 8 cupcakes and a decent sized cake, 20 mins for cupcakes and 45 for the cake! Both tasted wonderful and so much lighter than normal sponge, will definitely be making again... - 10 Oct 2011

sarblo12
17

My daughter is allergic to cake & this is a great recipe. Don't think it's as tasty as cake with egg in but it's a very yummy alternative. The first time I had far too much cake mix! So, second time around I used a third of everything and still managed to get 20 cupcakes. The mixture is runny and the cupcakes definitely don't need an hour in the oven - mine took 20 mins. Watch the tops as they can easily burn. - 04 Mar 2011

berly
by
14

Something else. 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 chocolate chips to the batter. I made cupcakes instead of the cake and I baked them for 22 minutes @ 180 degrees. - 18 Jul 2008

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