You won’t miss the dairy products with this delicious egg-free cake recipe! See if you can get non-dairy chocolate chips in a health food store.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 1 (8×8-inch) cake |
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×8-inch baking pan.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl; mix well using a fork. Stir in oil, vinegar, and vanilla until thoroughly moistened. Pour in cold water and mix until batter is smooth. Stir in chocolate chips. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack.
Reviews
Um when it says dairy free, I expect it to be dairy free which it is NOT. Chocolate chips CONTAIN DAIRY in the chocolate! But I guess it takes a culinary graduate scrolling randomly with a friend to notice that!
Genuinely tastes amazing, especially in comparison to most free from recipes we’ve baked, but too crumbly to ice, tried partially freezing to hold, but it just splits and subsides, this is the 2nd attempt, I’m 10 cakes in, I give in, its just getting slapped back together and covered in sprinkles ♀️
It was easy to make I did make into cup cakes kids enjoyed them will bake them again
I made this recipe with sorghum flour in order to make it gluten-free; I also used miniature chocolate chips, since that’s what I had. The cake came out fairly well, except that it was a tad crumbly (probably ’cause there’s no gluten 😉 It tasted a bit like cornbread, until you hit a chocolate chip, then it was REALLY good. I made a whipped-cream topping with cocoa mix and vanilla, which complemented it really well. Next time I’m going to add more chocolate chips – also probably bigger ones.
My daughter egg and nut allergies, I Love this recipe. It’s Very simple and tasty. Due to the 1/2 cup of semi sweet chocolate chip, I used half the sugar the recipe asked for. I also filled a 1/4 of baking sheet with water and it made the cupcake moist and spongy.
Amazing!!!! Haven’t had cake in years since I found out I’m allergic to eggs … and my son is allergic to peanuts it was the perfect cake for both of us to enjoy!
I made this for my nephew who’s allergic to Peanuts, soy, Egg, and dairy. I followed the recipe step by step and I came out perfect and he loved it. I always you this recipe for his cakes.
* WARNING * this cake smells like proper butt when it’s warm, allow it to fully cool before you pass any judgments!! Once it cooled, it was delicious and moist! Winner winner.
This is fantastic! To make the flavour a little richer, I mix and warm the cocoa with oil to bloom it before adding to the mixture. I find it makes a huge difference for such a small extra step. I just throw everything in my stand up mixer and beat it for a bit. The batter came out nice and creamy, cupcakes super delicious. Thank you for the recipe!
I actually found this both easier to make AND tastier than normal cake recipes. I used it to make cupcakes and they took around 20 minutes to bake. The inside was beautifully dense and rich. One recipe yielded 15 cupcakes. Topped them with vanilla glaze icing and crumbled chocolate. Would definitely recommend, regardless of whether or not you have allergies.
Delicious!!! Easy recipe! Didn’t have white vinegar so subbed apple cider vinegar and only had 3/4 cup sugar and it came out perfect! My bf and I don’t like things too sweet and it was just the right amount!!! So light and yummy! Will definitely make again! THANK YOU!
I had to bake cupcakes for kids that had nut, egg and dairy allergies and was at a loss! This recipe was a Godsend. I didn’t think it would taste good at all based on the simple ingredient list, but it surprised me! Thanks for the recipe!
No changes. Tastes like regular cake if not better. Very moist and delicious. My daughter’s friends asked how she was able to eat such a delicious cake with her allergies. Haha! They couldn’t believe it!
My daughter is lactose intolerant and I wanted to bake her something delicious that wouldn’t give her any problems. This cake recipe is AMAZING!
Made it and loved it! Even my very critical family had no idea it’s dairy and egg free.
Came out amazing! Made mine gluten free without chocolate chips and I did 1/2 cup coffee 1/2 water. Yummy!!!!
Did not use the chocolate chips (really doesn’t need them), I recommend heavily greasing the pan line with parchment paper, grease the paper and then flour the pan. My first attempt I had to freeze the cakes to get them out of the pan.
I have 2 grandchildren (1 and 3 years old) who have egg and peanut allergies. As a grandparent, it breaks my heart when they can’t always partake in the treats that their friends are eating especially since they’re so young and don’t understand why. This recipe has changed all that. Now when there is a birthday celebration at daycare or in the neighborhood, my daughter just brings a slice of this cake or cupcake decorated with frosting and sprinkles and all is well. It helps that this recipe is really good (we’ve tried a number of not so good recipes) and so easy to make. I’ve baked this recipe just as printed and it always turns out perfect. I could see where you could leave out the chocolate chips because the recipe is very chocolatety but for chocolate lovers leaving the chocolate chips in is the right decision. The secret to making this cake perfect is making sure to stir in all the liquids well. I stirred for 3 minutes when adding the oil, vinegar, and extract and again when I stirred in the water. It needs to be well blended. Thanks to whoever first submitted this recipe . It has made 2 little ones and their grandmother very happy.
Turned out great! I omitted the chocolate chips and doubled this in order to make a double-layer cake. I frosted it with the Hershey cocoa recipe on the package (substituting coconut oil for the butter and rice milk for the milk). The cake was excellent texture and flavor, and as good as any other cake I’ve made from scratch, despite the lack of egg or dairy. Everyone liked it and we were able to enjoy dessert together even with food intolerances among the group.
Excellent. No changes. My kids made this and we all loved it.
Tastes like cake to me! and a real good one at that! Followed the recipe exactly. I used a bundt pan so I doubled the recipe and the amount was perfect. The reviewer who said you cannot overmix this cake is correct! I used my stand mixer and after mixing all of the dry ingredients slowly added the liquids while the beater ran. I mixed a total of 7 minutes after all of the ingredients were incorporated. That’s usually a no-no for a cake but not this one. I used vegetable shortening to grease the pan and cooked the cake a total of 57 minutes at 350 degrees. When I inverted the cake, a thin layer remained in the bundt pan, causing no harm to the overall appearance of my bunt cake. I wonder if I used spray oil instead of shortening or possibly floured the pan if that would’ve eliminated this. Awesome recipe which I am making for a children’s function at Church and uncertain of potential allergies, I found this cake recipe. It’s a great cake to make if you’re out of milk and eggs. A real keeper and not just for those with allergies. Thank you for a fantastic recipe.