Description
A rich and moist eggless chocolate cake, perfect for any occasion, catering to vegans and those with egg allergies.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- Combine the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
- Create a well in the center of the dry ingredients, then pour in the vegetable oil, vanilla extract, vinegar, and water.
- Mix gently with your whisk or spatula until the batter is smooth and well-combined.
- Pour the batter into your prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Frost as desired or enjoy plain.
Notes
You can prepare the batter a day in advance and store it in the fridge. Always use room temperature ingredients for best results.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg