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Eggless Chocolate Cake
4.7 from 72 votes

Eggless Chocolate Cake

This Eggless Chocolate Cake combines cocoa powder and warm water with all-purpose flour, sugar, baking soda, and a touch of vinegar to yield a moist and tender single-layer cake. Melted butter enriches the batter, while vanilla extract adds flavor depth. It's baked evenly into a rich, chocolatey dessert that can be frosted or served simply dusted with powdered sugar.

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

Ingredients

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

Instructions

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  1. Preheat the oven to 350 degrees. Grease and flour an 8-inch cake pan. Set aside.
  2. 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.
  3. Pour batter into prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Let cool before turning out of the cake pan. Cool completely before frosting, or dust with powdered sugar before serving.

Notes

  • Store the cake covered at room temperature for up to 3 days to maintain freshness.
  • For longer storage, freeze the cake wrapped tightly in plastic wrap and foil for up to one month.
  • Allow frozen cake to thaw at room temperature before serving or frosting.
  • This recipe yields one single-layer 8-inch cake suitable for small servings.