Eggless Chocolate Cake

Name: Eggless Chocolate Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving
Ingredients: 1½ cups all-purpose flour; 1 cup sugar; 3 tablespoons unsweetened cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 teaspoon pure vanilla extract; 1 tablespoon white vinegar; 6 tablespoons melted butter or shortening; 1 cup warm water

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4.7

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8
Course
Cake

Eggless Chocolate Cake

Iris Warren

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This eggless chocolate cake is so rich and decadent, you'd never guess there were no eggs in it! Serve this simple-to-make cake with the frosting of your choice or with a dusting of powdered sugar and fresh fruit.

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Ingredients

Servings

1½ cups all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon white vinegar
6 tablespoons melted butter or shortening
1 cup warm water

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Instructions

Preheat the oven to 350 degrees. Grease and flour an 8-inch cake pan. Set aside.
In a large bowl, sift together the flour, sugar, cocoa, baking soda, and salt. Add the vanilla, vinegar, melted butter, and warm water; stir until just combined.
Pour batter into prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before turning out of the cake pan. Cool completely before frosting, or dust with powdered sugar before serving.

Notes

Store covered at room temperature for up to 3 days.
You can also freeze the cake for later. Wrap it well in a layer of plastic wrap, followed by a layer of heavy-duty foil. Freeze for up to a month. Let the cake thaw at room temperature, then serve as desired.
Makes 1 single-layer 8-inch cake.