I made this on the weekend for my kids who are on a dairy free diet, and they LOVED it. This is something I will be making a lot.

I have a friend whose two year old has 30+ food allergies, including nuts, eggs and dairy foods. I first made this cake for my daughter's birthday party so that he could eat the same as the other kids - what an easy recipe, and tastes like just about any other chocolate cake. I do add a splash of Wilton's fake butter flavor to make it a little richer (when I remember). Using oil instead of butter even makes it easier to stir (no 'creaming'!) so my preschoolers can more easily participate in making the cake also. I now make either cupcakes or cake with this recipe every time we are at an event at their house or vice versa. The mom thinks it's such a big deal that I make a 'special' cake just so her son can eat with the other kids, she just won't believe me when I tell her it's REALLY no big deal with this recipe!! lol. There's a 'meet the baby' party at their house for a new arrival in a couple of weeks, and we've already RSVP'd "plus cake" :)

This is a ridiculously good chocolate cake recipe. I didn't tell my family this had no eggs or dairy, and they all said it was amazing. For my personal taste it needs a bit of frosting, the sweetness will accentuate the chocolate perfectly. To everyone who had trouble with gritty cake, I would tell you that you didn't mix it enough. I whisked mine for at least 3 minutes. If it doesn't look just like normal cake batter you need to mix more, if it looks oily on top with bits of crumbs inside keep mixing. This is a new keeper recipe for me!

JUST LOVE this .... for a mother of a child with a peanut allergy this is PERFECT. Tastes great. Since I'm more aware of children with allergies and some that don't know they have allergies this is a GREAT safe guard.

My son was just diagnosed with an egg and peanut allergy a month before his first birthday. I was desperate to find him a cake recipe. Thank you soooo much. He loves this. Actually the whole family does! Definately 5 stars!!!

LOVE THIS CAKE. Recipe is great as is. However, I love my chocolate so I increase chips to 3/4 cup... I like to make this cake for dinner guests. Pop it into the oven and let cake cook while we're eating dinner. When served while still warm from the oven, you'll find melty pockets of chocolate heaven... NOTE: the chips do harden when cooled so adjust accordingly. In our case, an 8x8 pan doesn't have time to cool-- it's gobbled up too fast!

An increase to 3/4C chocolate chips perfects this recipe for me and my family. Yummm! --Thanks for the recipe; I've passed it along to everyone I know with food allergies.

I gave this four stars since the taste was great and my daughter was able to have her first 'treat' at two. Unfortunately my first attempt at making this resulted in it falling. The only thing I changed was to exclude the chocolate chips. I am going to give it another try for a party we are having when her grandparents arrive. If anyone has some advice on what to look out for so that it doesn't fall again, it would be great. Thanks!

For what this cake is (dairy free) it s 5 stars. It is very moist and surprisingly good, but there is that little bit of "off" taste which must come from the lack of dairy. But don't get me wrong, this is still a tasty cake and a great alternative for people that need to avoid dairy and/or eggs. I was able to get 1 dozen cupcakes from this recipe and just sprinkled some powdered sugar since I couldn't find a good dairy free frosting recipe.

I made this and everyone loved it! Who knew a chocolate cake could be so simple! It is very moist which was great. I doubled the recipe and put into a 9x13 pan and it was perfect. Thanks for sharing!

I'm breastfeeding a child who is showing an allergic reaction to something in my diet, so I have had to cut out eggs/dairy out of my diet (goodbye sweets!) But this cake was really awesome! I added a layer of chocolate icing, by using cocoa powder, soy milk, vanilla extract, semi-sweet chocolate chips and margarine (melt together in a double boiler and let cool before adding to cake) and it turned out great!

I am actually quite surprised that I am giving this 5 stars, but it was well worth it. I have a neighbour who is allergic to eggs, and can never have b-day cake, I made this for her birthday and she just loved it. I use this recipe all the time for my kids school bake sales and parties. You cover quite a few allergies with this recipe! They work great as cupcakes too!! Thanks

Very moist and good flavor but was a bit crumbly. I wasn't a fan of the chocolate chip texture either - they don't completely melt so kind of odd to be biting into hunks of chocolate but some might find that OK. Also hard to get out of the pan if you just grease it - I would use flour too. The temp and bake times were right for my oven. Those that had problems likely have ovens that are off. Mine is new and digital so is spot on with the temp. Get an oven thermometer! Great investment.

I love it, specially my husband and my daughter. I used carob in powder instead of cocoa powder. And it was great. Turn out to be egg-free dairy-free nut-free and chocolate-free. Thanks

Loved this cake. I used dutch cocoa for a richer flavour

I gave this 3 stars but it was probably something I did wrong that ended in the result I got. If anyone out there can give me some advice that would be great. I plan on making this for my daughter's birthday party on Saturday and I did a practice run yesterday. The changes I made were that I replaced some of the oil with applesauce, used soy milk instead of water and cooked in a convection oven. The cake came out quite heavy (dense). Perhaps I will try with all oil instead of applesauce and bake in regular mode instead of convection. Any other thoughts out there?

I made these into cupcakes and the were great. My husband, who has a huge sweet tooth, said they were wonderful without frosting. We'll be making these again!

I thought this was good but a little plain. Not sure if I did something wrong, because I expected better after all the rave reviews. I used vanilla soy milk instead of water, and added 1 egg. I also used half whole wheat flour, so maybe that made the difference. I topped with canned buttercream frosting, so all in all it tasted pretty good.

Who ever thought an egg-free dairy-free nut-free cake would taste so good? It is moist and soft too. I added some frosting and it was perfect.

I was, like everyone else, skeptical. But this recipe is perfect! My daughter's class has a student allergic to eggs and nuts and I have no experience with this at all. Her teacher recommended this recipe to me and it worked great! I didn't use the choco chips, but the cake was beautiful. It works great for cupcakes too. The only problem I found was that no one really said how much it made. This will make the 8X8 pan listed, but that is only about 12-14 good sized cupcakes. I ended up having to go back and make a whole new batch for the 24 I needed. Well worth the effort. Perfect!