Egg Free Chocolate Cake

    55 minutes

    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!

    11 people made this

    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

    Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat oven to 180 degrees C. Grease one 22x33cm cake tin, or three 20cm round cake tins.
    2. Stir together flour, bicarb soda, cocoa, sugar, sugar substitute and salt. Stir in vanilla, water, vinegar and oil.
    3. 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 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)