August 23, 2016 at 9:14 am
Hi, I'm a pastry lover for A holiday in greece&... i made use of this recipe for any birthday cake and everyone admired it. Many thanks it’s amazing and thus healthy. I additionally love the truth that it's not so sweet &...i made use of a semi-sweet whipped cream like a feeling and several sour cherries also it was an incredible hit. Many thanks..Maintain in the wonderful job you need to do!!
August 8, 2016 at 8:03 pm
i chose to make this cake as well as for decoration i place a flower on the top from the cake also it am beautiful
August 8, 2016 at 8:41 pm
Send us a picture!
This summer 24, 2016 at 10:02 pm
I looked online to locate a cake recipe that didn’t require butter, and that i found this. I had been extremely pleased with the actual way it switched out. I made two 9″ round cakes, mixing two one-time recipes instead of risking doubling the recipe. I made use of the vinegar as opposed to the fresh lemon juice, and didn’t have vanilla flavoring but used half coffee and half water. Very scrumptious cake, very moist and beautiful texture. I put choc chips between your layers although it was still being warm, and capped it with confectioners sugar. Perfect!
This summer 19, 2016 at 11:22 am
It's the most moist and scrumptious chocolate cake I baked ever. I had been always concern about chocolate cakes however Personally i think confident. Thanks Jenny
This summer 11, 2016 at 11:30 am
So, I chose to make this chocolate cake yesterday, so we needed to trash it. It had been terrible. It was not sweet whatsoever and also the only flavor was an overpowering taste of flour. Which glaze. I wouldnt recommend this cake to anybody.
August 17, 2016 at 11:21 am
I wondered if this is the situation about this not tasting good. Because it’s not your standard method of creating a cake.
This summer 9, 2016 at 7:06 pm
Jenny, can one download this full recipe including video from the iPhone being an email to myself. Sorry basically seem stupid, I am unable to visit a share button. Great recipe when i don’t and also have eaten butter, it can make me sick
This summer 11, 2016 at 2:11 pm
Not stupid whatsoever since i have don’t know either, and so i requested my web guy. His fact is&...
Presently there's not a way to download the recipe and send being an email using the video&...
She’s right, there's no share button around the recipes. (not far off)
Possibly she will email herself the hyperlink towards the recipe page, the hyperlink towards the youtube video, and duplicate paste the recipe in a single email.
Listed here are the hyperlinks:
world wide web.jennycancook.com/recipes/simple-chocolate-cake-without-butter/
https://world wide web.youtube.com/watch?v=86o4gUPqVKU
(I really hope this really is useful for the time being)
This summer 7, 2016 at 8:34 pm
This recipe labored well without butter and eggs. I made use of a halogen to bake it. Required about 40 mins because it needs to be foiled midway through. I've found the initial recipe far too sweet, rather of the full cup of sugar, you should use 2/3 cup and skip the glazing. I made the glazing with 2/3 cup of sugar it sampled awful using the cake, it had been so sweet almost bitter. Skip the glazing and top it with a few berries!
This summer 4, 2016 at 12:07 am
Hi jenny&... Your fundamental yellow cake were built with a beautiful texture&... Beyond expectations for this type of simple recipe. I'm wondering if 1/4 cup from the flour might be substituted for cacao powder. Does it grow to be a chocolate cake?
This summer 4, 2016 at 9:27 am
I have not carried this out however it appears in my experience it might work. Basically attempted it, I'd include 1/2 teaspoon sodium bicarbonate and 1/4 teaspoon of salt. Tell me by trying so we can share your results.
This summer 4, 2016 at 10:02 pm
I attempted it. Replacing only the flour. It appeared a little drier and it was not sweet enough. Will attempt how you stated. Thank you for replying.
June 12, 2016 at 10:01 am
Hi Jenny,
Many thanks for discussing this recipe. It had been my pal’s birthday coupled with virtually no time to softened the butter for any recipe that’s with butter ingredients so when googled a recipe that doesn’t require butter I fortunately found yours. It had been a saving elegance, not just it had been simple to make but so scrumptious too (my pal gave my spouse and i some to taste) I attempted baking it again a week ago on my small step kids birthday. I made use of a mug of plain flour and 1/2 of self raising flour so when the wedding cake ended and cooled I halved it, sandwich it with cherry (from the jar) and frost it with chocolate ganache. It had been scrumptious. I baked it again yesterday and gave it to some friend. I’m really, really impressed just how it's. Many thanks.
June 12, 2016 at 7:19 am
I chose to make this cake also it was super scrumptious&...I didn't be successful using the glaze&...very, very watery even if I added extra powdered sugar&....used whipped cream.
June 12, 2016 at 9:49 am
You are able to control the thickness from the glaze with the addition of the milk very gradually and taking advantage of less than possible. I've found that when a glaze is simply too thin, it’s hard to adjust it with the addition of more powdered sugar.
June 7, 2016 at 11:21 am
This is actually the best recipe! Managed to get today it had been super moist. Love love like it&....likely to try much more of your recipes
June 22, 2015 at 8:11 pm
This is actually the recipe for Chocolate Crazy Cake that I've been baking for nearly 18 years. (Also referred to as Depression Cake when eggs butter where difficult to obtain throughout the war). A buddy provided this recipe after i needed mothering sunday cake for the food allergic boy. This can be a popular recipe inside the food hypersensitivity community. It’s our &"visit&" recipe to have an egg free, dairy free cake. My recipe is bending and baked inside a 13 x 9 pan or I sometimes make use of your measurements to have an 9 x 9 or perhaps a dozen cupcakes. I’ve didn't have an issue with bitterness or even the cake failing. Always perfect!
June 21, 2015 at 5:58 pm
Hi Jenny,
Tks for discussing recipe.Can One replace 1 cup water with milk?I’d prefer to try causeing this to be cake.Thanks to you
June 22, 2015 at 11:09 am
I have not chose to make this cake with milk however i will search around for any recipe such as this that utilizes milk, and report on their behavior.
June 25, 2015 at 3:22 pm
I've attempted this cake with water, milk, chocolate milk and soy milk plus they all arrived on the scene superbly. Hope this can help and Jenny, just fantastic recipe.
June 20, 2015 at 10:46 am
I must disagree. I've chose to make this cake three occasions already (using the butter frosting) and discover it perfectly moist and scrumptious. You could have your cakes created using 2 sticks of butter however this is my only chocolate cake now. My boys like it too! Jenny thanks for the butter free and occasional-butter recipes..
June 20, 2015 at 9:43 am
Two other cakes inside your blog have the identical recipe: &"Easy one bowl chocolate cake&" and &" Healthy chocolate cupcake&". I baked each of them and that i accept the one who published the comment before me: Mel -in a manner that I won't be utilising this recipe again. Not since the cake fell apart. On the other hand: the wedding cake looks and keeps the form excellent but for me it simply doesn't taste well. It's specific smell which I don't like ( maybe it’ s from sodium bicarbonate). I baked it two times with fresh ingredients also it just didn't work. I've already attempted a lot of you recipes and that i simply love many of them. Thanks.
June 19, 2015 at 11:40 pm
Jenny I chose to make this cake using the frosting also it was sooooo good. but Im likely to check it out by doing this with no butter frosting. Thank you for discussing all of your baking, particularly the ones without butter.
June 19, 2015 at 6:26 pm
I didn't such as this recipe, it switched out bitter and failing. It didn’t hold and have the feel you anticipate from chocolate cake. Won't be by using this recipe again.
June 19, 2015 at 7:05 pm
Appreciate which makes it so rapidly I simply published the recipe a couple of hrs ago. Baking is theory as well as the smallest change may cause a recipe to fail. Should you stick to the recipe without coming to a changes, it doesn't break apart and isn't bitter. The bitterness might be from not using Nederlander process cacao. Please tell me what changes you've made, or no, (using the ingredients, technique, or size pan) since i’ve been causeing this to be cake for a long time also it’s always moist and sweet rather than falls apart. I’d gladly help evaluate which went wrong so please tell me.
