Nana's Easy No Egg Chocolate Cake

“This recipe came from a collection of recipes from members of The American Rose Society given to me by my mother-in-law in the late 1960's. I started making it for my young family because I was looking for a cake I could make without eggs. It was so easy, so moist and they loved it. We had it for dessert about 3-4 times a month when they were growing up. When we're together, I still make it for them and my grandchildren, who refer to it as Nana's Chocolate Cake. It's been a real hit for over 40 years.”
READY IN:
1hr
SERVES:
12
YIELD:
1 9x13 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix all dry ingredients together in a bowl. Make 3 holes (2small, 1 big) in the mix; put vanilla in one of the small holes, vinegar in the other, and oil in the third. Pour the water over all and beat with a fork or large spoon until all ingredients are mixed. Pour into a prepared (greased and floured) oblong pan (9 x 13). Bake in preheated oven at 350 degrees for 30-35 minute.
  2. Chocolate Frosting.
  3. Cook the first three ingredients over low heat until blended. Pour into a bowl and add the box of confectioner’s sugar and vanilla. Mix well until blended completely. Spread over warm, but not hot, cake.

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