Cake… without eggs and butter. Is that even possible? Oh yes, my friends, it very much is!
The other day I really wanted to make a chocolate cake for dessert that night. However, mentally running through my go-to recipes, I realized that they all call for eggs, butter, and/or buttermilk. We had eggs, but lacked the other two. Not wanting to make a special trip to the store, I fired up the laptop and hunted for a butterless chocolate cake recipe.
The hunt lead me to Grandma’s Eggless, Butterless, Milkless Cake. It has a great rating and had enough reviews (almost 200) to compel me to give this recipe a try. Putting some reviewers’ comments and suggestions into consideration, I created my own version of this cake.
This cake really blew my mom’s mind. She could not believe that the cake had no eggs, no butter, and no milk. It is unbelievably moist (even moister than most chocolate cake recipes I’ve used before), wonderfully chocolatey, requires no special or hard-to-find ingredients, and is ridiculously easy to make!
Eggless, Butterless, Milkless Chocolate Cake
- 3 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 2 cups water
- 2 tablespoons distilled white vinegar
- 1 tablespoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- 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 for 25 – 30 minutes (or until an inserted toothpick comes out clean). Let cool in pan. If you desire, sprinkle with confectioners’ sugar when cake is completely cool.
And that’s it. That’s all it takes to make a simple and delicious chocolate cake. Simple and delicious – isn’t that all we usually want from our food?
I’ve grown up with a lot of food allergies. I thought I had it bad, but I have friends who have been or still are allergic to eggs, dairy, wheat, etc. Furthermore, food allergies to eggs and dairy products seem to be on the rise with all the stories and articles I’ve read. This recipe would be great for kids with such allergies. I would hate for kids to feel left out at a birthday party, let alone their own because they can’t have the iconic celebratory treat of a slice of cake!
Added bonus? It’s vegetarian/vegan friendly too!
Notes on storage: If you’re lucky enough to have some leftover, be sure to keep it in an airtight container or cover the pan with plastic wrap. We left the pan open for about an hour or two after a few slices, and the areas that had been cut dried out on the exposed side. It keeps well for a few days in a covered/airtight container on the counter or table.
I’d love to try to make this recipe friendly for those allergic to wheat as well, so if you have experience in that arena or suggestions, please send any insight my way!
Hope you try this recipe soon. Most of us have all those ingredients lying around in our kitchen and pantry – you’ve got no excuse not to try it this weekend! ;)