Grandma’s Eggless, Butterless, Milkless Cake

Hello! Just Wanted To Review That This Recipe Is My Go To For Dairy-Free Cake!! When In Need I Will Go To THIS Recipe Indeed!!!! ❤️ WONDERFUL! Yes, You Could Do A LITTLE Tweek Here Or There Depending On Your Preference But, I Would Say All Together, Perfect Recipe! Have A Blessed Thanksgiving.

Delicious and moist. As others have suggested, I added 1/2 tsp. salt and used 1 cup ice water & 1 cup cold coffee. I also used gluten free flour and had to bake 30 minutes before it was done. This cake is as good as any buttermilk left version I’ve ever had.

I loved the recipe. Very simple and easy to follow. Thank you so much for posting this recipe. I added cinnamon. Then I had to substitute I had no vanilla so I had to substitute it with honey. But it still tasted really good

One of my favorite cakes! I add walnuts to the top. I always have to bake for 35 minutes not 25 . It doesn’t give me a stomach ache like most cake.

i tried the recipe.followed the instructions but my cake did not cook in the middle even after 45mins of baking…i m not sure of the reason can you please help..

l love this cake I followed some of the reviews, add 1tsp salt 1tsp cinnamon, extra tbsp cocoa powder. I had a 400ml coconut milk on hand so I use that in place of the water, cake came out very good but I had to bake it for 1hr. will make it again and again.

Made this cake and it was awesome.Everyone in my family liked it

Lacking vinegar I substituted lemon extract. Came out amazing! Fluffy, spongy, moist delicious cake! I would recommend adding another 6-12 tbsp of cocoa if you want to bring out the chocolate flavor. Great for broke, hungry , stoners with random ingredients and no baking experience

Wat a wnnah aftah dinnah. No dairy even moa bettah

Made this for a Vegan coworker and she loved it as did the rest of my coworkers who aren’t vegan!

This cake is the best cake I’ve ever made in my whole entire life. I would totally recommend this to you especially if you love chocolate cake. It is very moist which I love. I would recommend adding chocolate chips and chocolate frosting though as it doesn’t have as much flavor as I desired. I made this wonderful cake after discovering I had run out of eggs to make my pumpkin muffins. Oh no! I then stumbled across this cake and thought that I should at least try it. You see, I was craving something sweet right at that very moment. I sprinted over to my little, rusty, old kitchen and pulled out my ingredients. Baking the cake was a wonderful experience which I shall cherish for all of eternity. If you want to feel these amazing emotions as well, BAKE THIS CAKE!!!! You will never regret it. NEVER. I have only made it once, just yesterday in fact, and it has already been consumed. Or should I say inhaled? Don’t you fret though and think I ate it all myself. oh no no no. You see I have a VERY large family. 6 people to be exact. Whenever there is something yummy in the house it will for sure be gone in an instant. I don’t under stand why there are so many bad reviews on this cake because it is soooooo good. Well anyways I will thank anyone who has read this far on my special review on this very special cake.

This didnt have much taste. I added chocolate chips in the recipe and powdered sugar on top. It took an hour to bake not 25 mins. If you have limitations and cant eat eggs then maybe you will like this cake i would just say add frosting to give it some taste. I just ran out of eggs and milk so I thought I would give this recipe a try. For some reason the top part that crispied up tasted eggy… very odd… not a big fan of this cake would not try this recipe ever again. Gave it 2 stars just because it is edible.

My grandsons have food allergies, so I tried this recipe. I can’t attest to how good the original recipe because I made changes. I took others’ advice and used 1 c white sugar and 1 c brown sugar, added 1/2 t salt. I replaced water with oat milk. Baked it in two 8” square pans. They took about 35 minutes to bake. I am beyond impressed with how good it is. Even my SO, who thinks anything allergen-free can’t be good, thinks it’s delicious.

I made it using two round cake pans and one little one (for a first birthday smash cake). PLEASE NOTE: If you use round cake pans be sure to grease your pans and use parchment paper. I didn’t do that, and it was a huge struggle to get the cakes out of the pans. Thank goodness it’s a dense cake – I was able to put it all together with the help of a lot of icing! Followed other’s advice and added salt. Also, thought it was lacking a little in chocolate taste so I used canned cherry filling between the layers and it really helped the flavor. Everybody liked it. All in all, it was good and I would use this recipe again for my granddaughter’s egg allergy.

I will definitely make this again, it tasted great!

This is an old recipe to me. So good, easy, and vegan! I use one cup cold coffee and one cup water instead of all water. This cake is good with a frosting, or powdered sugar, or thawed frozen dark sweet cherries, and whipped cream.

I have made this WWII recipe since I was a kid shortly thereafter. We called it Wacky Cake. Others called it Puddle Cake or Crazy Cake.. Always yummy. Not very nutritious, but few people are allergic. Linda Owens PS You can add an egg or two if wanted. And I usually decease the sugar. You can add an extra cup of water before baking to make Pudding Cake, but it must be eaten immediately.

Made this for a lactose intolerant friend and she loved it – so did I. It was simple and used common pantry items.

I made it today and went by the directions,no changes and it is delicious.

I noticed there was no SALT in the receipe, but I followed exactly. Cake has very little flavor. I will make again w a teaspoon of salt. Sad because that is s lot of ingredients to waste.

Add 1/2 teaspoon of salt. Use half and half white and brown sugar. Very good.