No egg or milk involved in making this cake,but you won't know it. My daughter prefers it over  a regular cake. It'a Swedish recipe and I got it from brittmarie from the zaar.

Ingredients:
Cake:
3 cups flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
6 tablespoons baking cocoa
3/4 cup oil
2 cups cold water
2 tablespoons white vinegar
1 tablespoon vanilla
Glaze:
1/2 cup powdered sugar
2 tablespoons baking cocoa
1/2 teaspoon decaf instant coffee
1 -1 1/2 tablespoon milk, of choice
1/4 teaspoon almond extract

 Instructions for Cake:
Mix dry ingredients together in large bowl.
Mix wet ingredients together in separate bowl.
Add wet to dry a little at a time, stirring as you add.
 Pour batter into WELL-GREASED bundt cake pan (well-greased is key--this is a sticky cake; I use Pam with great results), bake at 350 for 35-40 minute.
Serving suggestions: with fresh whipped cream& strawberries, or drizzle with warm caramel or Kahlua, or glaze with mocha glaze (or some combo thereof!).
 Instructions for Glaze:
 Mix dry ingredients together in bowl.
 Dissolve coffee in 1 tablespoon of milk; add extract.
 Whisk coffee liquid into dry ingredients; whisk until all blended and if needed, add 1/2 tablespoon more milk.
 USE GLAZE IMMEDIATELY OVER CAKE. It will harden quickly.