Chocolate Egg Free Cake

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    Chocolate Egg Free Cake

    Chocolate Egg Free Cake


    26 people made this

    A deliciously moist, cake that provides the indulgence of chocolate, but without the eggs. For an extra treat, add vanilla or nuts to the icing.

    Serves: 14 

    • 3 cups (375g) plain flour
    • 2 teaspoons bicarbonate of soda
    • 6 tablespoons (30g) cocoa powder
    • 2 cups (400g) sugar
    • 1 1/2 teaspoons salt
    • 130g margarine, melted
    • 2 tablespoons white vinegar
    • 2 teaspoons vanilla essence
    • 2 cups (500ml) water
    • 4 cups (480g) icing sugar
    • 3 tablespoons (15g) unsweetened cocoa powder
    • 110g margarine
    • 6 tablespoons (90ml) water

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

    1. Preheat oven to 180 degrees C.
    2. Sift the flour, bicarbonate of soda and 30g cocoa and combine with the white sugar and salt directly in a 22 x 33cm cake tin.
    3. Drizzle melted margarine and the vinegar over the flour mixture. Add the vanilla and cold water and stir well to remove lumps.
    4. Bake for 35 minutes. Once the cake has cooled, spread with chocolate icing.
    5. To make chocolate icing: Combine the remaining ingredients in a saucepan then heat until melted and stir until smooth.
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    Reviews in English (25)


    The original recipe for Wacky Cake is from the 1940s when ingredients such as eggs were rationed, and also because many people still did not have electric frigs and could not store dairy items for long. This made a nice dessert using ingredients one had on hand. This is my favorite cake recipe though we prefer powdered sugar (sometimes using a paper doily or a stencil to make a design on top) rather than icing. Another way we like this cake is to add 1/2 cup of pecans to the batter, then once it is out of the oven, to poke holes in the cake and squirt in a caramel sauce to make a type of turtle snack cake. An ice cream caramel sauce in a jar works well if you have limited time to make one from scratch. This cake is much more dense than other cake recipes but also very moist. It is also a great base recipe to experiment with additions to the batter or with different toppings. Do not over-bake or much of the moistness that makes this cake so good will be lost.  -  25 Apr 2009  (Review from Allrecipes USA and Canada)


    This was my Mom's go-to cake while I was growing up. Can't count how many times we baked this together. Sigh... Only changes are: I use 3/4 cup melted crisco instead of the butter and I use a different frosting. Important note: The cake does NOT taste good when it is slightly warm, so even though you might be tempted to cut into it and steal a slice right away, hold off. You will be grateful. I don't know whether it takes the cool down for the vinegar taste to go away or what, but this is horrible when warm, DIVINE when cool. The cake holds up really well to layering. I have been asked for this recipe so many times - my Mom would be proud!  -  04 Mar 2007  (Review from Allrecipes USA and Canada)


    MIX CAKE BATTER IN A BOWL!! It was instinct to mix this up in a bowl. I sifted all the dry first, then mixed up the wet ingredients together, then made a well in the centre and it mixed up beautifully. I greased the pan and checked it after 29min and cooked another 4min. It tastes delicious, just made it for my daughter's Birthday. It was loved by all. I couldn't imagine throwing the ingredients all in a pan and mixing it that way. It is so much easier to use a bowl and a liquid measure. I used butter. Ten tablespoons is a 150ml or a half cup plus a tablespoon and 2 teaspoons. Highly recommend this recipe.  -  27 Nov 2010  (Review from Allrecipes USA and Canada)

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