No eggs or milk means that even people with food allergies can enjoy their chocolate cake fix with this recipe. Just be sure to watch the time, and you’ll have a yummy, moist cake with crazy little effort!
This recipe has been a great hit over at An Expat Cooks! One of their readers had a nice tip for decorating the cake – let’s have a look at it:
I usually take a lacy doily and lay it over the top of the cake and sprinkle on confectioners sugar. Carefully remove the doily and the cake looks as great as it tastes!
1 1/2 cups (188 g) all-purpose flour
3 tablespoons (45 mL) cocoa (unsweetened)
1 cup (200 g) white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
5 Tablespoons (75 mL) vegetable oil
1 cup (240 mL) water
Preheat oven to 350 degrees F (180 C).
Mix the first 5 dry ingredients in a greased 8″ (20 cm) square baking pan. Make 3 depressions in the dry ingredients – two small, one larger. Pour vinegar in one small depression, vanilla in the other, and the vegetable oil in the third larger depression. Pour water over all. Mix well until smooth. All of this is done in the baking dish!
Bake in the oven (middle rack) for 35 minutes. Check with toothpick to make sure it comes out clean. Let cool and top with your favorite frosting.
Quick Tips: If you want a 9″ x 13″ cake instead of an 8″ square cake, just double the ingredient amounts.
Thanks to An Expat Cooks for this crazy-delicious chocolate cake recipe.