This eggless chocolate cake recipe is fantastic the way it is, but every now and then my mother would switch it up. Sometimes she would add in an over ripe banana. So now I had chocolate banana eggless cake! Sooooo delicious! She would put chocolate frosting on top and slice some bananas and top the cake with that. She would actually stick a piece of the cake in the freezer for a bit. This was so yummy! It was like an ice cream treat! You have to get creative when you have a kid with food allergies! She always found a way to make it special and now I can also do that with my daughter! Try this cake, it tastes so good that you won’t miss the eggs!
Check out what our friends from Traditional Secrets have to say about this:
“Anyways this is what i figured was a sure shot way to have rich moist eggless dark chocolate cake….”Moist, Yummy & Chocolaty”.”
This eggless cake tastes delicious. You won’t feel like anything is missing!
Ingredients
- Gold Medal All Purpose Flour (or Maida sifted well) – 4 1/2 Cups.
- Hershey’s Cocoa Powder – 1 Cup.
- Crisco Vegetable Oil (I used Olive Oil) – 1 Cup.
- Pioneer Sugar(white/brown/Sugarfree) – 3 Cups.
- Water – 3 Cups.
- Arm and Hammer Baking soda – 2 tsp.
- Morton Salt – 1/2 tsp.
- Vanilla Essence – 3 tbsp.
Instructions
- Preheat oven at 180 deg C ( 360 deg F), Grease & Flour a 9 x 13inch baking dish.
- Place the sifted flour,cocoa, sugar, soda & salt together & sift into a large bowl, mix well together.
- Add Oil, Water Vanilla essence to the sifted ingredients and blend well together at least for 5 mins .
- Now pour the smooth mixture into a 9 x 13 inch greased and floured baking dish.
- Allow to bake for about 1 hour.
- Check if it’s done by inserting a toothpick/Knife in the center, if it comes out clean then the cake is done.
- Allow to cool completely, then enjoy…!!
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Quick Tip: Frost this cake with your favorite frosting!
Thanks again to Traditional Secrets for this amazing recipe.
