Egg-Free Chocolate Caramel Cake Recipe

3.5 1 2
Egg-Free Chocolate Caramel Cake Recipe
Egg-Free Chocolate Caramel Cake Recipe photo by Taste of Home
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Egg-Free Chocolate Caramel Cake Recipe

Read Reviews
3.5 1 2
Publisher Photo
Chocolaty cake only gets better when topped with caramel frosting. Kids and adults alike will devour this and never miss the eggs. —Taste of Home Test Kitchen
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 25 min. Bake: 30 min. + cooling

Ingredients

  • 2 cups water
  • 1-1/2 cups sugar
  • 1/3 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 2 teaspoons cider vinegar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • FROSTING:
  • 2-2/3 cups confectioners' sugar
  • 1/3 cup caramel ice cream topping
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 3 to 6 tablespoons fat-free milk

Directions

In a large bowl, beat the first six ingredients until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.
Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, combine the confectioners' sugar, caramel topping, butter, vanilla and enough milk to achieve a spreading consistency. Frost cake. Store in the refrigerator. Yield: 20 servings.
Originally published as Egg-Free Chocolate Caramel Cake in Healthy Cooking August/September 2008, p57

Nutritional Facts

1 piece: 259 calories, 6g fat (1g saturated fat), 5mg cholesterol, 277mg sodium, 50g carbohydrate (31g sugars, 1g fiber), 2g protein.

  • 2 cups water
  • 1-1/2 cups sugar
  • 1/3 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 2 teaspoons cider vinegar
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • FROSTING:
  • 2-2/3 cups confectioners' sugar
  • 1/3 cup caramel ice cream topping
  • 3 tablespoons butter, softened
  • 1-1/2 teaspoons vanilla extract
  • 3 to 6 tablespoons fat-free milk
  1. In a large bowl, beat the first six ingredients until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.
  2. Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  3. For frosting, in a small bowl, combine the confectioners' sugar, caramel topping, butter, vanilla and enough milk to achieve a spreading consistency. Frost cake. Store in the refrigerator. Yield: 20 servings.
Originally published as Egg-Free Chocolate Caramel Cake in Healthy Cooking August/September 2008, p57

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hambones43 User ID: 3366219 107317
Reviewed Feb. 25, 2009

"Thank you. Much needed recipes for my family as 4 of the 5 have food allergies."

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