Egg Free Chocolate Funny Cake Recipes

EGGLESS CHOCOLATE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
• In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
• Add oil, water and vanilla and mix thoroughly.
• Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.

EGG FREE CHOCOLATE FUNNY CAKE

Steps:

• Sift together the dry ingredients into a large bowl and make three "wells." Pour the oil into one well, the vinegar into another, and the vanilla into the last. Pour the warm water over everything and beat with a spoon until the batter is smooth.
• Bake in a pre-heated oven in an ungreased 9x13 pan for 30-35 minutes. Oven temperature is 350 for a metal pan or 325 for a glass pan. When the cake is cooled, frost with whipped cream or your favorite fluffy frosting.

EGG FREE DAIRY FREE MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 and grease or spray a 13 x 9 pan with cooking spray.
• Sift together dry ingredients. Add remaining ingredients and mix until combined and smooth.
• Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan before removing. Frost if desired.

1940S VINEGAR CAKE ( EGG FREE)

Steps:

• cream together sugar and margarine.
• add together in a bowl milk, vinegar and bicarbinate allow it to froth then add the liquid and flour mixing slow to the sugar and margarine add your chosen from list and bake in a greased 7 inch tin or place in muffin cases until mixture has gone.
• cook cake for 1 hour and muffins until golden brown and firm on top.

EGG FREE CHOCOLATE CAKE OR WHATEVER YOU DESIRE CAKE

Steps:

• Note: for a differnt cake try this:.
• Vanilla variation Omit the cocoa and increase plain flour to 2 1/2 cups.
• Coconut variation Omit the cocoa. Use 1 1/2 cups plain flour (instead of 2¼ cups) and add 1 cup desiccated coconut with the caster sugar.
• to start:.
• Preheat oven to 180°C.
• Grease and line the base of 2 x 20cm round cake pans with non-stick baking paper.
• Sift together the flour, cocoa and baking powder into a large mixing bowl.
• add the caster sugar and stir to combine.
• Add the melted butter, milk, vanilla and vinegar and whisk until all ingredients are well combined and smooth.
• Divide the batter between the prepared tins and place in preheated oven for 30 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
• Set aside to cool for 10 minutes before turning out on a wire rack to cool completely.
• When ready to serve, spread the top of one cake with some of the frosting, place second cake on top and spread remaining frosting over top and sides.
• Cream cheese frosting:.
• Place cream cheese, butter and vanilla into a large mixing bowl.
• Using electric hand beaters, beat until smooth.
• Gradually add icing sugar and beat until well combined.