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How to bake a cake without eggs, butter or milk

27 de July de 2009

bolo chocolate

I was going to have guests that evening for the weekly pizza night, with my dear old friends. The pizza and the friends are always the same – the only two new things in this gatherings are the conversation (new gossip every time) and the dessert (my job, obviously)

But… it was raining, cold and sad outside, I had ZERO eggs or mood to buy some.

I remembered this humble cake I’ve tried some time ago. Check the recipe out: I bet you have every ingredient in your pantry, and nobody can tell it is an eggless, butterless, milkless cake. Super tender, moist and light, this one is not very sweet – perfect for other delicious additions, like the vanilla ice cream my friend Paula brought.

Oh, yeah, I guess you can call it a vegan cake. Without the ice-cream, of course. Or the oh my god so delicious hot fudge sauce I served along.

And if you excuse me, I’ll be in the kitchen having another piece. ;)

Chocolate Cake (adapted from the Martha Stewart Living Magazine/ Dec 2007)

    • Vegetable-oil cooking spray
    • 1 cup warm water
    • 1/2 cup unsweetened natural cocoa powder
    • 1 1/2 cups all-purpose flour
    • 1 cup granulated sugar
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 cup sunflower oil (used corn oil)
    • 1 tablespoon pure vanilla extract (I was out of vanilla)
    • 2 teaspoons distilled white vinegar
        1. Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray (I greased with vegetable oil and coated with cocoa).
        2. Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
        3. Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand. Cake can be stored at room temperature for up to 2 days.

          Hot Fudge Sauce (from Baking, from my Home to Yours)

          • 50g (1/2 stick) unsalted butter, cut in 8 pieces
          • 170g/ 6 ounces finely chopped semisweet chocolate
          • 3/4 cup heavy cream
          • 3 tbsp light corn syrup
          • 2 tbsp sugar
          • 1/4 tsp salt
          1. In a double-boiler, melt the chocolate and butter together, stirring once in a while. Keep the heat low, or the chocolate and butter will separate. Transfer the bowl to the counter when mixture is smooth.
          2. In a small heavy saucepan, mix the cream, corn syrup, sugar and salt. Bring to a boil. Let boil for 1 minute and remove from heat.
          3. Pour about 1/4  of the hot cream over the chocolate mixture. Stir until smooth. Pour over the rest of the cream in two more additions, stirring gently until the sauce is shiny and smooth again. Let the sauce cool for 10 minutes before using.
          4. You can keep the sauce for up to 3 weeks in the fridge. Reheat carefully in the microwave.

          hot_fudge

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          35 Comments leave one →
          1. 27 de July de 2009 2:09

            I love that recipe from Martha!

          2. 27 de July de 2009 3:32

            I’ve made this one many years ago for a vegetarian. ooh, yours sure does look good!! Very yum my dear, very YUM!! I ♥ it!

          3. 27 de July de 2009 6:22

            this cake’s great!!!!! thanks for the recipe!

          4. 27 de July de 2009 7:14

            this cake looks delicious especially with that fudge sauce . it s interesting that its vegan. i M TRYING THIS :)

          5. 27 de July de 2009 12:02

            I didn’t even know that was possible…to make a milkless, eggless, or butterless cake. I need to try this. :)

          6. 27 de July de 2009 12:03

            Wow! No eggs, no milk, no butter… I have to try this out!

            • 28 de July de 2011 2:27

              WHAT RECIPE IS IT DHARM IF I WANT TO KNOW BECAUSE I AM LOOKING ALL OVER THE INTERNET JUST TO FIND A RECIPE WITHOUT NO MILK, NO EGGS ,NO BUTTER

          7. 27 de July de 2009 13:05

            And with the ice cream and hot fudge sauce…..wow! Are you all planning to move your pizza nights to Texas anytime soon? ;)

          8. 27 de July de 2009 17:57

            Vegan cakes never looked so GOOD! Cherry season is the best!

          9. 30 de July de 2009 13:08

            woa OK, this recipe? IT’S EPIC. i love it! great for days when i’m too poor and will need to skimp on ingredients like eggs and flour. whey! this fudge sauce looks to die for as well. i’m salivating. xx

          10. 31 de July de 2009 13:27

            Hi there! Found your blog via Bridget’s Mr. Linky. :-) These are absolutely adorable!!

          11. thecookieshop permalink*
            1 de August de 2009 12:43

            Thanks for the comments, guys!

          12. sylvia permalink
            4 de November de 2010 2:34

            my son is allergic to milk and eggs , soy milk as well and a few other.
            can you replace the heavy cream with something else. i beleive heavy cream is from milk right? I love that there is a way to make cake with out dairy and eggs. he’s 1 hasn’t had much dessert due to his allergies. will defintely try this recepie for him.

            • thecookieshop permalink*
              4 de November de 2010 13:41

              I’ve been using this ganache from David Lebovitz – it’s great, delicious, and made with water – you might want substitute de butter with other type of fat, though (like margarine or other vegan spread) – the link to the recipe: http://www.davidlebovitz.com/2007/08/devils-food-cak/

          13. Paula permalink
            27 de February de 2011 19:51

            This looks delicious, I’m trying out a brownie recipe right now that is very similar, that’s how I came here. I’m without butter and craved something chocolate, knew I would find something. Will definitely try your cake this week and I always love a new fudge sauce recipe, double yum. And thanks for this idea for when the pantry is a little low on stock!

          14. Betsy permalink
            20 de June de 2011 5:34

            This was a GREAT cake! I added an extra 1/2 cup of sugar to sweeten is as I didn’t have ice cream or ingredients to make the hot fudge sauce. I made a chocolate frosting and it was delicious! Best cake I have ever made!

          15. Sian permalink
            22 de September de 2011 20:47

            I was desperate for cake this week but with pay day being a week away I had no choice but to compromise. I was already to eat jam out of the jar for a quick sugar fix,but after some searching I was delighted to find your recipe. I had everything on the list. In my hurry I think I was a little slapdash but none the less I made a lovely cake, topped with espresso icing and my sugar craving was fixed.
            Thank you; the recipe will now join my staple cake recipes.

            S

          16. Sara permalink
            18 de February de 2012 19:11

            How many calories are in this cake per serving??????

          17. Melody permalink
            8 de March de 2012 21:03

            Looks awesome! What can I substitute the white vinegar for, if any?

          18. Tea permalink
            10 de March de 2012 16:55

            Is there any other recipes you know of that can be baked without butter? Sweet if possible, thanks :)

          19. Suzy Kristin permalink
            2 de April de 2012 5:50

            I bake wedding cakes and this cake is GREAT!!! Who would have thought an eggless, butterless, dairyless cake could be so dang good!

          20. Ibanez permalink
            9 de April de 2012 1:13

            I made 2 batches but i havent put it in da oven yet (13:06) because oven is in use is italright if it hasd been sitting formore than a 1hour

          21. chibi03 permalink
            10 de May de 2012 20:10

            Hi there!,
            thanks for the amazing recipe but what does the vinegar actually do? Can I leave it out or is it very important?
            Thanks

          22. 11 de June de 2012 1:10

            is there a way to make it with strawberries instead of cocoa?

          23. Marium permalink
            26 de June de 2012 6:44

            hey !!! its sooo good..:) it really helps me thank u

          24. cute999 permalink
            29 de July de 2012 18:05

            I was exactly in the same situation until I read this am now going over to the kitchen to make this cake thanks a bunch

          25. 29 de December de 2013 6:57

            Thanks so very much! It’s rainning at 1:57 A.M. cold and nasty outside I don’t want to drive 20 miles into town. This will be perfect!!!

          26. bakelove permalink
            30 de January de 2014 22:43

            the best recipe! i just baked one and it turned out perfect! crumbly, perfectly tasty cake! i cant believe this is vegan. thanks for sharing

          27. Mona permalink
            12 de April de 2014 18:20

            I’m so happy to have found this coz I’ve been searching for about 40min till I saw the link for this page. I’m a student and I have no eggs or milk right now so I truly hope this comes out right. The comments are positive but not many said how the cake turned out – I’ll be sure to do that once I’m done. Winter is starting now (I’m from Namibia, Africa) and this is a great excuse to keep warm with a nice cup of coffee :)

          28. Mona permalink
            12 de April de 2014 20:06

            ….. So i followed the recipe to a tee but it was under-cooked and the taste of baking soda is quite strong in the parts that were cooked. It came out tasting bitter and it looks unappealing. Maybe I’ll try another batch but it just didn’t work out for me.

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