A super moist, dense and rich chocolate cake that is made without eggs! The moisture comes from applesauce and buttermilk and will stay fresh for several days. Top it with sprinkles to make the cake even better!
I’m still astounded that Addie turned 5 last month. It doesn’t seem that long ago when she was crawling or drooling on her bib. Now we have to prepare for Kindergarten (!!) and all the fun stuff that comes with that.
When I asked Addie what kind of cake she wanted for her 5th birthday, she immediately said chocolate with sprinkles. I looked for a recipe that would fit the bill but wanted to keep in mind my parents’ dietary needs. As I mentioned on here before, my father had a minor heart attack over a year ago, so he has not been eating too many eggs. I thought an eggless cake would be difficult to find, but I was wrong. Don’t get me wrong – this recipe uses plenty of butter so it’s not health food, but I can honestly say that there are no eggs in it.
The cake extremely moist and chocolate-y and was a huge hit with my family. My dad was surprised when I told him that there were no eggs in it. Since he is also watching his butter intake, he only took a small slice, but I know he wanted more.
The birthday girl ate her slice in record time and got some chocolate all over her face. It was a precious moment that I wish I had captured on camera, but the OCD mom in me wiped her face before I could even think about taking a photo.
This was one of the best chocolate cakes I’ve had to date, and that’s definitely saying something. I’ve had plenty of chocolate cakes in my lifetime, and this was rich, dense and full of chocolate flavor. The applesauce and buttermilk made the cake nice and moist, and the cake didn’t dry out even after a full week.
I’m keeping this recipe in my back pocket because I know I’ll be making it again.
