This eggless chocolate cake recipe is moist and delicious, not to mention ideal for those who are allergic to eggs or simply avoiding them for dietary reasons.
Best of all, this cake comes with a personal story that has local ties.
The Story Behind The Homemade Chocolate Cake Recipe
According to Jeffrey Rhoade’s mother Janet, his great-grandmother, Verdia Barker, wanted a cake, however she was allergic to eggs.
So she went into her kitchen to try to come up with a cake recipe that did not use eggs.
What she ended up with this homemade chocolate cake recipe.
Years later, Jeffrey’s mother found it in her mothers recipe box and decided to give it a try.
While she has never been able to make it without the cake falling after she baked it, she continues to make this specific cake and simply turns it upside down so no one sees the indentation in the center of the cake.
The recipe did say it works better in a bread pan and she did finally try that when she decided to cut the cake recipe in half.
She said that did work out better and asked me how I was able to make it without it falling.
Beginners luck maybe.
I’m honestly not sure, but if you are interested in some tips on how to keep this recipe – or any cake recipe for that matter, from falling in the center, be sure to check out the post on my own blog for this Eggless Homemade Chocolate Cake Recipe.
Here is the recipe.
- 3 cups Flour
- 2 cups sour milk*
- 2 cups sugar
- 3 teaspoons baking soda
- 4 Tablespoons cocoa
- 1/2 cup lard*
- Preheat the oven to 350 degrees Fahrenheit.
- Combine the flour, sugar, cocoa and one teaspoon of baking soda together in a bowl.
- Put the soured milk and rest of the baking soda in another bowl.
- Add the contents of the bowl with the soured milk to the bowl with the dry ingredients.
- Melt the lard and add vanilla if desired, then mix that into the cake batter.
- Bake the cake in a bread pan for 30 to 40 minutes. This cake does make enough batter for two cake pans.
- Once the cake is done and the toothpick inserted in the center comes out clean, remove the cake from the oven and set it on wire racks to cool for 10 minutes.
*To sour regular milk, just add 1 Tablespoon of vinegar per cup of milk.
*You can use butter flavor Crisco in place of the lard.