Nana's Easy No Egg Chocolate Cake

READY IN: 1hr
Recipe by Chef SusieQ 2

This recipe came from a collection of recipes from members of The American Rose Society given to me by my mother-in-law in the late 1960's. I started making it for my young family because I was looking for a cake I could make without eggs. It was so easy, so moist and they loved it. We had it for dessert about 3-4 times a month when they were growing up. When we're together, I still make it for them and my grandchildren, who refer to it as Nana's Chocolate Cake. It's been a real hit for over 40 years.

Top Review by rlbronfeld

Thanks for this cake, my one yr olds bday party was a hit thanks to you, he has an egg allergy and this cake solved the problem! I made it with 1 and 3/4c sugar instead of 2, and I iced it with just simple homemade whipped cream (heavy cream and a mixer,) and it was great. No excess sugar that my little guy didn't need, and HE LOVED the whipped cream. Great cake, and easy to make!

Ingredients Nutrition

Directions

  1. Mix all dry ingredients together in a bowl. Make 3 holes (2small, 1 big) in the mix; put vanilla in one of the small holes, vinegar in the other, and oil in the third. Pour the water over all and beat with a fork or large spoon until all ingredients are mixed. Pour into a prepared (greased and floured) oblong pan (9 x 13). Bake in preheated oven at 350 degrees for 30-35 minute.
  2. Chocolate Frosting.
  3. Cook the first three ingredients over low heat until blended. Pour into a bowl and add the box of confectioner’s sugar and vanilla. Mix well until blended completely. Spread over warm, but not hot, cake.

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