More Recipes Like This

Related Collections

Free Membership

Favorite Products

Print This Recipe

Full Page

3x5 Card

4x6 Card

Email This Recipe

Grandma's Eggless, Butterless, Milkless Cake

SUBMITTED BY: Tina Demasi-Lemons PHOTO BY: BACON BITS

"A moist chocolate cake."

RECIPE RATING:

Read Reviews (106)

Review/Rate This Recipe

Original recipe yield 1 - 9 x 13 inch cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

3 cups all-purpose flour
2 cups white sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
2/3 cup vegetable oil
2 cups water
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract

DIRECTIONS

In a large bowl, combine all the dry ingredients together.
Combine all the wet ingredients together in another bowl.
Pour the liquid ingredients all at once into the dry ingredients, and beat until smooth.
Pour batter into a greased 9 x 13 inch pan.
Bake in a preheated 350 degrees F (175 degrees C) oven for 20-25 minutes. Let cool in pan. When cool sprinkle with confectioners' sugar.

ADVERTISE WITH US

REVIEWS

Reviewed on Feb. 12, 2004 by JUDI LEAMING

I'm NOT a chocolate cake lover BUT needed cupcakes for an egg-allergic child. Tweaked the... MORE

Reviewed on Dec. 1, 2003 by RENEESM

I made this cake for my lactose intolerant husband. When he tasted it he wanted to know what i... MORE

Reviewed on Dec. 23, 2003 by KELISEA

I have had this recipe in my recipe box for years and have used it many many times. Everyone... MORE

Reviewed on Feb. 9, 2003 by MHOEFFER

This was the recipe that our baker used for our wedding cake. It was absolutely delicious and... MORE

Reviewed on Nov. 27, 2006 by Kathleen H.

I have been using this recipe for years for my egg and nut allergic Daughter. It is super... MORE

Reviewed on Sep. 27, 2003 by SAMANTHAAPRIL

Hello, after reading the reviews in which the cake was described as "tasteless", I read the... MORE

Reviewed on Jun. 11, 2005 by SERENISM

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

SERENISM
Jun. 11, 2005

THIS IS ONE HELLUVA RECIPIE! I'm thoroughly excited that this really worked. Like many, i had my doubts, i mean, vinger? well this is definitely better than the previous high fat high calorie batch of cakes i made. ITs super moist and chocolatey. Here is a tip: I replaced water with chocolate soy milk, was very generous with the baking soda and powder( i put heaped teaspoons) and put in about 6 teaspoons of vanilla essence, put in about 8 HEAPED TABLESPOONS of coco powder ( i used hershey's) and used olive oil. PLUS i also added abit more sugar, maybe a 1/4 cup more? I also added the salt as recommanded by another reviewer. I made them into cupcakes and it rose beautifully. Also, don't forget to sift the flours together. It tasted great before icing and after icing(got it off the back of hershey's tin, used olive oil and chocolate soy milk again as replacements)them, i stuck them in the fridge and it was fanstastic! my friends are impressed and they can't believe its low fat! I will definitely make this more often. Am thinking of adding hazelnuts the next time. Thanks for this recipie! Means alot to a recently diagnosed lactose intolerant chocoholic!

Was this review helpful? [ YES ]
6 users found this review helpful

THIS IS ONE HELLUVA RECIPIE! I'm thoroughly excited that this really worked. Like many, i had... MORE

Reviewed on Jan. 7, 2004 by CINDY SMALLWOOD

Made this for my dairy and egg allergic son's second birthday and everyone raved!! I used a... MORE

Reviewed on Oct. 3, 2007 by liz

I had to make cupcakes for my sons birthday to take to school. As there is a boy there... MORE

Reviewed on May 10, 2007 by Amy M

My son has a true dairy allergy so I made this cake for his first birthday while we had bought... MORE

MORE MEMBER REVIEWS