Log in Sign up

Eggless Chocolate Cake


302 people made this

This beautiful cake is very moist and very chocolately and is great decorated with fruit as well as with chocolate icing!

Ginger Perkins

Serves: 24 

  • 5 1/4 cups (650g) sifted plain flour
  • 3/4 cup (90g) dark cocoa
  • 3 teaspoons bicarb soda
  • 1/2 teaspoon salt
  • 3 cups (660g) caster sugar
  • 1 cup (250ml) vegetable oil
  • 2 3/4 cups (700ml) water
  • 2 tablespoons vanilla essence

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Preheat oven to 180 degrees C. Grease and flour a 22x30cm baking tin.
  2. In a large bowl, sift together flour, cocoa powder, bicarb soda and salt. Add sugar and mix together.
  3. Add oil, water and vanilla essence and mix together thoroughly.
  4. Pour into prepared baking pan. Bake in preheated oven for 1 hour or until skewer inserted in centre comes out clean.

Similar Recipes

Reviews (26)


Something else. I made this recipe for my son's class. And it was wonderful. He has severe food allergies and this recipe is both egg and peanut free. I added chocolate chips to the batter. I made cupcakes instead of the cake and I baked them for 22 minutes @ 180 degrees. - 18 Jul 2008


Altered ingredient amounts. I read all of the reviews before I baked this. I used another 1/4 cup of cocoa and replaced the salt with vinegar (trust me!). Suitably chocolatey and no after taste. Next time I'll try a slower oven and longer bake time to try and avoid the crust. - 16 Sep 2010


very easy recipe! I use gluten free SR flour and only 1 Tsp of vanilla essence. I also used the Nestle cocoa powder and added a little extra to make it more chocolately. I baked it at 120 degrees covered with foil for 90 mins then uncovered for another 20 mins. Although that will vary depending on your oven. I let it cook for at least an hour like that and then checked on it at 10 minute intervals with a skewer till it was cooked through. So tasty! Thanks :-) - 09 Dec 2011

Write a review

Click on stars to rate

More Collections