Do you have someone in your home with food allergies? Even if you don’t, keep reading, because this cake is for you, too.
My oldest daughter is allergic to everything under the sun. Milk, eggs, wheat, peanuts, and all the tree nuts. I often joke that she should have been born in Japan, because their diet of rice, soy, and fish would work beautifully for her.
Alas, she was not born in Japan, and so her diet is extremely limited. Many children outgrow their allergies. I keep waiting for this to happen. Just to check, every once in a while, I dip my finger in some milk or egg and swipe it on her face. Then I immediately wipe it off and see if she gets hives. Unfortunately, she still does. We don’t play around with nuts, so I don’t wipe peanut butter on her face.
Although wheat is her least troublesome allergy, we keep her away from that as well. That means that she cannot eat this cake. But if it weren’t for that wheat allergy, she totally could! I still don’t know if she would eat it, though. One time, we did give her some kind of chocolate she could have, and she said it was “too chocolately.” As if anything could be too chocolatey.
Anyhoo, back to the cake. I am not allergic to anything, and I do love chocolate, but I do not like cake. If I am going to waste my sugar calories for the day, I sure as heck am not going to do it on cake. Boxed cake mixes are the worst (in my opinion). The cake turns out too fluffy and airy, and I feel like I am being cheated. It’s like I’m getting only half a cake because of all the air. If I am going to eat cake, it needs to be dense and rich, and not taste like chemicals.
Enter this Egg-free Dairy-free Chocolate Cake. It is the only cake I like. It is dense, moist, and rich–everything a chocolate cake should be. And it bakes up so beautifully, even without eggs or any egg substitute. I suspect it has something to do with the vinegar reacting with the baking soda and hot water. It’s pure magic.
The next time you need to make a cake, make this one whether you have allergies or not. Scroll down for the recipe, and be sure to sign up below to get my toolbox of kitchen essentials!
- 3 cups flour
- 2 cups sugar
- 1/2 cup cocoa
- 2 tsp. baking soda
- 1 tsp. salt
- 3/4 cup oil
- 2 Tbsp. vinegar
- 1 tsp. vanilla
- 2 cups hot water
- Mix the dry ingredients in a large bowl.
- Add the oil, vinegar and vanilla and stir. Mixture will be lumpy.
- Pour in the hot water and stir until the lumps are gone.
- Pour into a greased and floured 9x13" pan or two round cake pans.
- Bake at 350 degrees for 30-40 minutes. When a toothpick inserted into the middle comes out clean or with a few crumbs, the cake is done. You may need start checking round cakes at 25 minutes.
- Top with frosting or powdered sugar if desired.
For a healthier take on this recipe, you could substitute half whole wheat flour, use only 2/3 cup sugar, and substitute two mashed bananas and 1/4 cup coconut oil for the vegetable oil.