No Egg Cake
A moist, chocolate-flavored sheet cake made without eggs, perfect for any occasion, easily customizable with nuts or icing, appealing to both kids and adults.
Ingredients
Instructions
- Mix all ingredients together until smooth.
- Note that the mixture will be thin.
- Pour the batter into a sheet cake pan.
- Bake at 350°F (175°C) for 30 minutes.
- Allow to cool slightly before applying powdered sugar icing if desired, while cake is still warm.
- Optional: Add nuts to the batter before baking.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of instant coffee granules to the batter. If you don’t have Crisco oil, vegetable oil works just as well. If you're looking for a deeper chocolate taste, increase the cocoa powder to 1/4 cup. Remember that the batter will be thin, which is normal for this recipe. Feel free to experiment with add-ins like chocolate chips or nuts for extra texture.
Serving Suggestions
Serve this cake plain, or dust it with powdered sugar for a delightful presentation. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a fun twist, consider serving it alongside a glass of Cold Tea Punch for a refreshing drink option. This cake is perfect for parties or as a sweet treat during family gatherings.
Storage & Reheating
To store leftovers, let the cake cool completely, then wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. To reheat, simply place a slice in the microwave for about 10-15 seconds until warm, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of No Egg Cake contains roughly 117 calories, with 2g protein, 25g carbohydrates, and 0g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 603mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that the blend includes xanthan gum for the right texture. This adjustment will allow those with gluten sensitivities to enjoy the cake without compromising flavor or texture.
How can I make this cake more chocolatey?
To enhance the chocolate flavor, you can increase the cocoa powder to 1/4 cup. Additionally, consider folding in some chocolate chips into the batter for an extra chocolatey bite. This will give the cake a delightful richness that chocolate lovers will enjoy!
What can I use instead of vinegar in this recipe?
If you don't have vinegar on hand, you can substitute it with lemon juice in equal amounts. The acidity will still react with the baking soda to help the cake rise, ensuring a light and fluffy texture. Alternatively, you can use apple cider vinegar for a milder flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).