Egg-free, Dairy-free Chocolate Cake
This Egg-free, Dairy-free Chocolate Cake is a dream come true for people with egg and milk allergies. Moist and delicious, you’ll never know it’s allergy-friendly!
(This post lovingly shared by Melissa of Ice Cream Inspiration)
My oldest daughter is allergic to everything. And I mean everything. Wheat, milk, eggs, tree nuts and peanuts. As you can imagine, it is difficult to feed this child. I am always on the lookout for allergy-friendly foods.
Do you have allergies or food intolerances, too? If you are gluten-free, I’m afraid this recipe won’t help you. But if you are dairy and egg-free, then this is just the ticket! (This recipe may work with gluten-free flour, but I have never tried it).
I must tell you that I am not a cake lover. If I am going to appease a sugar craving, I am going to do it with cookies or brownies–not with cake. But this cake is different. I actually like it better than any other cake I have made–especially the boxed cake mixes.
What’s the secret to this cake? Hot water. I know it seems strange, but it totally works! The cake is dense and delicious. Just top it with some chocolate frosting or a dusting of powdered sugar and you have a fantastic cake for any occasion.
The next time you have to make a cake but are out of eggs, no need to run to the store! This recipe has you covered!
(If you want some delicious homemade ice cream to go with this cake, click here for a bunch of amazing ice cream recipes).
Recipe: Egg-free, Dairy-free Chocolate Cake
Ingredients
- 3 cups all purpose flour
- 2 cups sugar
- 1/2 cup cocoa
- 2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup oil
- 2 Tablespoon white vinegar
- 1 teaspoon vanilla
- 2 cups hot water
Instructions
- Preheat oven to 350 degrees.
- Mix dry ingredients in a large bowl.
- Add wet ingredients and mix.
- Stir in hot water and mix well.
- Pour into a greased 9x13 pan and bake for 30-40 minutes, until a toothpick comes out with just a few crumbs.
This recipe is similar to one my Gr grandma made called crazy cake. She learned it during the depression when dairy products were hard to come by. For those wanting a vanilla version, just google vanilla crazy cake.
Very moist and delicious! Love it 😊
I’m going to try this recipe tonight so I can’t really comment on if it is good or not but I am wondering about the timing. It says that the prep time is 10 minutes and that the cooking time is 40 minutes and that the total time is 30 minutes. I’m no professor but I think there might be a mix up there.
I made this last year for Christmas. Covered it in fresh strawberries and a dairy free (Nutri Whip). We have a granddaughter who has a milk allergy. She was thrilled that Nana made a dessert she could actually eat! Everyone loved it!! It’s a keeper.
My family loves this cake! I love to cook and bake for my family and friends. But with dairy allergies and gluten intolerance Husband and kids finding great tasting recipes for sweet treats is difficult. I found this recipe and use my gluten free all purpose flour. It turned out great. I make it at least once a month and for holidays. Thank you so much for this recipe.
This cake is delicious! Very moist! I control the amount of sugar because I prefer to have less. I frost mine with cream cheese frosting! Yummm!! Super easy to throw together at the last minute using staples that are probably already kept supplied in your pantry. (I’m always running out of milk and eggs!)
5 stars!!
How hot should the water be? Boiling or just hot from the tap?
Hi. I am needing to make an egg-free cake for my kids’ elementary school’s Teacher Appreciation luncheon due to a teacher on staff that has sever egg allergies. I am so relieved to have found your recipe!!
Q: can this cake be made a day ahead or must be it made the day of? I need to make enough cake to serve a staff of 45 people as all of the staff members love chocolate cake; not to mention who doesn’t like a little dessert after a meal????!
Your help is greatly appreciated!
Cheers!
Frankie
Day ahead should be just fine!
I have been making this cake for a long time due to grandson’s allergies. A day or two help to settle out the vinegar and develop the flavor.
Love this recipe to make a vanilla version do I just leave out the cocoa powder and add a bit more vanilla I also don’t have baking Soda can I use baking powder instead do I just use a bit more
Just curious if you tried making the vanilla version – did it work?
Haven’t tried making the vanilla version yet been to busy to do much baking will post how it turns out when I do
I made this to take into work. I didn’t tell anyone it was vegan until they’d eaten it. They all said they would turn vegan if all the food tasted this good. I think that says it all!! So easy to make and so light and fluffy. Thankyou.
Hi I want to mention I’m kind of a baking failure. I really wanted to make a cake for my little brother who has an egg and dairy allergy and I succeeded and it was so delicious! I made it with vegan strawberry frosting and it was a killer cake! I made it in a round 10 in cake pan. Instead of a 9×13 pan. I baked it for 35 mins at first but it wasn’t fully baked so I added 12 extra mins and it baked perfectly! You don’t know how proud I was for the outcome.
By the way, for one of the ingredients which was vanilla. I didn’t know if you meant vanilla extract or vanilla flavoring? So I chose vanilla flavoring and it turned out fine.
Another question! Do you have a recipe for vanilla cake?
If I want to make this recipe as cupcakes how long should I bake them for?
At 425 about 12-15 minutes
425?
Currently dairy and egg free due to breastfeeding. This was really good! I put spoonfuls of peanut butter in, yum! Next time I will try with coconut oil
Thanks for sharing your recipe
Just wanted to add… I also sprinkled with powdered sugar and served topped with a little almond-milk (dairy free) whipped cream. But it was great with nothing, too!
I just made this. It was amazing. My son is totally lactose intolerant. Finding baked goods has been tough: they tend to be overpriced and not very good in terms of taste. This was delicious! I followed the recipe to a « T » and it csme out beautifully. I used vegetable oil. I plan to use this in the future for holiday cakes, etc. Thank you!! (My family said that it was light snd moist, too.)
I just made this cake tonight for a friend who can’t have eggs or dairy right now because her new baby is allergic. It is so tasty!! I don’t even have allergies and I think this cake tastes great!
I cant have dairy due to being lactose intolerant so finding cakes and sweets I used to eat before I become lactose intolerant was impossible! So I googled dairy free chocolate recipes and came across yours, the recipe was very simple and right now the cake is cooling I cant wait to frost it and taste it! It looks really good!!