Total Time
50mins
Prep 15 mins
Cook 35 mins

No baker would make a cake for our wedding once they learned of my husband's food allergies, so I had to do it myself! I made faux bottom layers, and used this recipe for the top layer of the cake. Super moist and delicious with icing! Adapted from The Egg-Free, Milk-Free, Wheat-Free Cookbook. Try Hershey's Special Dark Cocoa for an even more satisfying cake.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Combine the flour, cocoa, and baking soda. Set aside.
  3. In a large mixing bowl, cream together the sugar and margarine.
  4. Add the boiling water and mix for 1 minute.
  5. Combine the egg substitute powder and 4 tablespoons water and mix for 1 minute.
  6. Add the vanilla and mix 1 minute more.
  7. Pour into a 10x13" glass baking pan.
  8. Bake 35 minutes or until a toothpick comes out clean.