Egg Free Chocolate Cake
This is a great cake, there's no eggs, half the sugar has been replaced with a sugar substitute, and yet it looks and tastes like a normal moist, tasty chocolate cake!
Ingredients
Serves: 18
- 3 cups (375g) plain flour
- 2 teaspoons bicarbonate of soda
- 6 tablespoons (30g) cocoa powder
- 1 cup (200g) white sugar
- 1 cup (225g) sugar substitute eg. Splenda
- 1 teaspoon salt
- 2 teaspoons vanilla essence
- 2 cups (475ml) cold water
- 2 tablespoons white vinegar
- 2/3 cup (160ml) vegetable oil
Directions
Preparation:20min ›
Cook:35min ›
Ready in:55min
- Preheat oven to 180 degrees C. Grease one 22x33cm cake tin, or three 20cm round cake tins.
- Stir together flour, bicarb soda, cocoa, sugar, sugar substitute and salt. Stir in vanilla, water, vinegar and oil.
- Pour batter into prepared cake tin(s). Bake for 35 minutes or until done. If cooking in the three tins, be mindful the full 35 minutes won't be required.
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Reviews and Ratings
Global Ratings:
(6)
Reviews in English (6)
yum - 11 Feb 2015
this cake is awesome, i changed it a bit cuz i didn't have the sugar sub. so i just used a cup and a half. tastes just like i remember it. too die for !!! - 02 Aug 2004 (Review from Allrecipes USA and Canada)
It tasted....sugar-free... I wouldn't recommend this to anyone unless they despartely can't have sugar. - 28 Sep 2008 (Review from Allrecipes USA and Canada)