EGGLESS CAKE RECIPES

GRANDMA'S EGGLESS, BUTTERLESS, MILKLESS CAKE RECIPE ...

Grandma's Eggless, Butterless, Milkless Cake Recipe ... image

You can get a moist chocolate cake without eggs, butter, or milk thanks to this recipe, tested by Grandma and approved by all who try it.

Provided by Tina Demasi-Lemons

Yield 1 - 9 x 13 inch cake

Number Of Ingredients 9

Ingredients

3 cups all-purpose flour
2 cups white sugar
6 tablespoons unsweetened cocoa powder
2 teaspoons baking soda
2 teaspoons baking powder
⅔ cup vegetable oil
2 cups water
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract

Steps:

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.

Nutrition Facts : Calories 239.7 calories, CarbohydrateContent 39.3 g, FatContent 8.6 g, FiberContent 1.2 g, ProteinContent 2.5 g, SaturatedFatContent 1.2 g, SodiumContent 195.6 mg, SugarContent 22.4 g

THE BEST EGGLESS CHOCOLATE CAKE EVER - MOMMY'S HOME C…

The Best Eggless Chocolate Cake Ever - Mommy's Home C… image

This truly is The Best Eggless Chocolate Cake Ever! The cake is supremely tender, moist, and bursting with a rich chocolate flavor. Perfect for birthdays, holidays, and craving days.

Provided by Oriana Romero

Categories Dessert

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 13

Ingredients

2 1/3 cups (325 g) self-rising flour ((see notes))
1/2 teaspoon baking soda
¾ cup (75 g) unsweetened cocoa powder
¼ teaspoon kosher salt
1 tablespoon (15 ml) hot water
1 teaspoon instant espresso coffee
1/2 cup (115 g) unsalted butter, (softened (1 stick))
2 cups (400 g) white sugar
½ cup (120 ml - 4 oz) vegetable or canola oil
2 teaspoons (10 ml) vanilla extract
1/2 cup (120 g) sour cream ((at room temperature))
1 teaspoon (5 ml) apple cider vinegar
1 1/2 cup (360 ml - 12 oz) buttermilk ((at room temperature))

Steps:

Preheat oven to 350º F (175º C). Line a 9 x 13-inch (35 x 24 cm) baking pan with parchment paper. Lightly grease with baking spray with flour.
In a large bowl, combine the flour, baking soda, cocoa, and salt. Reserve.
Stir together hot water and instant coffee power until the coffee is dissolved. Reserve.
Using an electric hand mixer or a stand mixer, beat butter until creamy on medium-high speed, about 3 – 4 minutes. Add the sugar and beat on high speed for 4 minutes until creamed and pale, scraping down the sides and up the bottom of the bowl with a rubber spatula as needed. Then add oil and vanilla and beat for 2 more minutes. And then, add sour cream, coffee mixture, and vinegar; continue beating until well combined, about 1 minute.
Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix.
Pour batter into prepared pan(s).
Bake for 30 - 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack before removing it from the pan.
Frost with chocolate frosting, if desire.

Nutrition Facts : Calories 414 kcal, CarbohydrateContent 55 g, ProteinContent 5 g, FatContent 20 g, SaturatedFatContent 14 g, CholesterolContent 28 mg, SodiumContent 136 mg, FiberContent 2 g, SugarContent 35 g, ServingSize 1 serving

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