Name: Egg-Free, Dairy-Free, Nut-Free Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.5 cups all-purpose flour; 1 cup white sugar; 0.25 cup unsweetened cocoa powder; 1 teaspoon baking soda; 0.5 teaspoon salt; 5 tablespoons vegetable oil; 1 tablespoon white vinegar; 1 teaspoon vanilla extract; 1 cup cold water; 0.5 cup semi-sweet chocolate chips

Egg-Free, Dairy-Free, Nut-Free Cake Recipe

Cook Time: 30 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

1 cups all-purpose flour
1 cup white sugar
cup unsweetened cocoa powder
1 teaspoon baking soda
teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
cup semi-sweet chocolate chips

Directions

Preheat the oven to 350F (175C). Grease an 8x8-inch baking pan.
In a large bowl, combine flour, sugar, cocoa powder, baking soda, and salt. Mix well using a fork.
Stir in vegetable oil, vinegar, and vanilla extract until the mixture is thoroughly moistened.
Pour in the cold water and stir until the batter becomes smooth.
Fold in the semi-sweet chocolate chips.
Pour the batter into the prepared baking pan.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool on a wire rack before serving.

Nutrition Facts (per serving)

Nutrition	Amount
Calories	319
Total Fat	12g
Saturated Fat	3g
Sodium	304mg
Total Carbohydrates	51g
Dietary Fiber	2g
Total Sugars	31g
Protein	4g
Calcium	7mg
Iron	2mg
Potassium	102mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Comments

Paul Rodriguez

10/04/2025 07:53:02 AM

Initially hesitant, I was pleasantly surprised by the success of this cake, which received positive feedback from my taste testers. I decided to adapt the recipe to be gluten-free by using an all-purpose GF mix in the same quantities. Doubling the recipe, I baked it in a bundt pan (adjusting the baking time accordingly) to enhance its appearance, opting out of frosting and instead dusting it with icing sugar. I paired it with chocolate-covered strawberries for a delightful combination. Omitting the chocolate chips, I believe a chocolate glaze would further elevate this cake. I agree with others that thorough mixing is essential for optimal results. As someone who used to bake extensively before discovering my gluten intolerance, this recipe has reignited my passion for baking GF treats.

Kelly Williams

10/02/2025 10:14:16 AM

I made these cupcakes today for my daughter's birthday as she has allergies to eggs and dairy. They turned out fantastic! They rose beautifully in a perfect dome shape, which surprised me. The only modification I made was skipping the chocolate chips and instead mixing 1 tablespoon of instant coffee granules in 2 tablespoons of hot water, then adding enough cold water to reach 1 cup as per the recipe, which intensified the chocolate flavor. I regret not taking a photo because they looked absolutely perfect. I baked them at 350 degrees for 18 minutes and ended up with 11 standard size cupcakes (filled the batter 3/4 full). Thank you for sharing this wonderful recipe!

Christine Gomez

10/01/2025 09:55:09 PM

Making these cupcakes was a breeze! The kids absolutely loved them, and I will definitely be baking them again.

Justin Taylor

10/03/2025 12:03:11 AM

My daughter has egg and nut allergies, so I absolutely adore this recipe. It's incredibly easy to make and oh so delicious. I decided to cut the amount of sugar in half since I used 1/2 cup of semi-sweet chocolate chips. Additionally, I filled a quarter of the baking sheet with water, resulting in moist and fluffy cupcakes.

Cynthia Nelson

10/03/2025 10:13:45 PM

Review rewritten: Absolutely incredible! I hadn't eaten cake in years after discovering my egg allergy, and my son's peanut allergy also limited our options. This cake was ideal for both of us to savor without any worries.