Quick Egg-Free Chocolate Cake

    50 minutes

    This is a straightforward chocolate cake recipe but contains no eggs. The chocolate icing is particularly thick and decadent. Enjoy!

    55 people made this

    Serves: 12 

    • 1 1/2 cups cake flour
    • 1 cup (220g) white sugar
    • 3 tablespoons unsweetened cocoa powder
    • 3/4 teaspoon baking powder
    • 3/4 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 cup (250ml) water
    • 1/3 cup vegetable oil
    • 1 tablespoon distilled white vinegar
    • 1 teaspoon vanilla essence
    • 1/2 cup unsweetened cocoa powder
    • 1 (400g) tin sweetened condensed milk
    • 2 tablespoons butter

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and flour one 23x23cm square pan.
    2. Sift the flour, sugar, 3 tablespoons cocoa, baking powder, bicarb soda and salt together. Make a well in the centre and add the water, oil, vinegar and vanilla. Beat until smooth and pour batter into the prepared pan.
    3. Bake for 30 minutes.
    4. To make icing: Combine the 1/2 cup cocoa powder, sweetened condensed milk and butter in the top half of a double boiler and cook until thick. Spread warm mixture over the top of a slightly cooled cake.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (50)


    I was pleased with this cake. It was very moist, almost "gluey", with a very chocolatey flavor. I used a mixer to beat the dry ingredients for 1 minute to aerate and fully mix (I learned this from "The Cake Bible").  -  08 Jan 2002  (Review from Allrecipes USA and Canada)


    This cake is moist but tastes like glue! it has NO chocolate taste what so ever, what a disappointment. Dont be fooled by other reviews this is terrible.  -  21 Jul 2005  (Review from Allrecipes USA and Canada)


    This cake was perfect for my son's 2nd birthday party. I made it and a second regular cake (it is a small cake) and everyone wanted the eggless. I used a different icing from the carrot cupcakes with white chocolate and cream cheese. I also added more (1/4 cup) cocoa like another person suggested plus I used dark chocolate cocoa. It was wonderful, and did not taste like it was missing anything.  -  19 Jan 2008  (Review from Allrecipes USA and Canada)