- Most Helpful
- Highest Rating
I made this cake for my son's birthday, and all the guests raved about it!
However, it was definitely better the first day (made fresh for the party) than it was the next day when it developed a bit of a baking soda flavor. Make fresh (it's very simple) and enjoy!
Absolutely amazing cake! I am lactose intolerant and eggs are hit and miss so it was great to find a tasty chocolate cake that doesn't use either ingredient. My husband also loved it even though it was vegan. I did make a simple frosting and think it added a bit of sweetness since this isn't an overly sweet recipe.
Quick, easy and tasty too. I needed something vegan for my FIL and this fit the bill perfectly. I like that it uses pantry staples and can be made in a flash. The cake is moist and isn't overly sweet.
yum!! this was a great recipe, but i think it would dry out too fast without icing. everyone loved it and couldn't believe it was dairy free!! i posted a chocolate icing recipe for anyone who wants to try it.
I have been using this recipe for years and it it a favorite for sure! My recipe for Grammie Bea's Special Vanilla Frosting goes very well with this cake. It is sweet, but not overly sweet, and it is a great frosting for designs. After my cake is frosted, I often take the tip of a rounded knife and press down on the frosting and then pull away and it makes picks all over the top of the cake. Very pretty, especially with chopped nuts, sprinkles, Jimmys, or anything else you might want to add on top.
I love this recipe! Has been a favorite for years. I love that it is so simple (easy to throw in the oven when you sit down to dinner to have ready to enjoy when the meal is done), and the ingredients are things I always have on hand. It does satisfy that chocolate craving. Good with or without the powdered sugar. I suggest everyone give it a try!
I wanted to make dessert, and found I didn't have any eggs. This cake fit the bill and was very good! I topped it with a broiled coconut frosting. It is still very moist today. Thank you!
I used this as a base for a dairy & egg free cake for my family. We don't keep cocoa in the house, so I left that out. I also didn't have any baking soda, so used a TBSP of baking powder. A few other changes, and I had a nice spice cake that fit our dietary needs. I found that I needed to cook this for much longer - but that is possibly due to the changes I made.
While this is not your "typical" rich, super moist chocolate cake, it's quite tasty. It was moist, very easy to prepare, had a nice flavor and was very well received by my friend with an egg allergy. I'm so happy I could make this to share - so thank you for posting!
I've made this cake once before and quite liked the taste. It's an eggless one too which is a good thing in a way, so that I can have this and share it with my friends who are pure vegetarians!