When my friend Suzanne heard that my daughter is allergic to eggs, she sent along this recipe for an eggless chocolate cake. It's named after the mother of an old friend of hers who used to make it.
Since my daughter is also allergic to peanut butter, I'd make a traditional frosting or maybe a sugar glaze instead.
Shirley's Eggless Chocolate Cake - The best in the world!
Cake ingredients:
- 3 cups of flour
- 2 cups of sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 9 tablespoons cocoa
- 2 cups of cold water
- 2 tablespoons vinegar
- 3/4 cup oil
- 2 teaspoons vanilla extract
Icing ingredients:
- 3 cups confectioners sugar
- 1/4 cup milk (approximately)
- 3/4 cup peanut butter
Cake directions:
- Mix all ingredients in a large bowl using an electric mixer.
- Pour into a greased 9 x 13 baking pan.
- Bake at 350 degrees for 30 - 40 minutes.
Icing directions:
- Mix confectioners sugar and milk - it will be thin.
- Stir in peanut Butter, which will thicken the icing.
- Ice your delicious cake.
Eggless meatloaf
Chocolate raspberry pavlova
Cherrybrook Kitchen – egg free cake mix!
{ 2 comments… read them below or add one }
Have you heard of Sunbutter? It’s like peanut butter, except it’s made from sunflower seeds. It’s the closest thing you can get! And better yet, you can cook and bake with it. It makes a killer chicken satay sauce
I think their website is sunbutter.com (we get ours from Publix).
My son is allergic to dairy, nuts and eggs. It’s hard being creative with recipes. Thanks for posting this one!
A little late for a new comment (only by about 4 years! LOL) but we tried Sunbutter, too and found it too salty. Golden Peabutter, however, has a much milder flavor!
Thanks for the recipe! I, too, have a daughter allergic to eggs, peanuts, treenuts, and tomatoes (of all things!). I’m scouring your blog now to find new “must try” recipes