Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
This simple cake is egg-free and totally easy to throw together. It only takes one bowl and just a few minutes to go from hungry to happy.
Vegan doesn't have to mean tasteless. This rich chocolate cake is delicious served alone or with a sprinkle of powdered sugar. The best part about this dessert is the moist and deep dark chocolate flavor. You're going to go crazy for a slice of this sweet treat.
Egg-free chocolate cake recipe
Yields 9 x 9-inch cake
1 cup all-purpose flour
1 cup sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract (you could use almond extract)
1 cup water
Preheat oven to 350 degrees F and spray a 9 x 9-inch glass dish with nonstick spray, set aside.
In a large bowl whisk together flour, sugar, cocoa powder, baking soda, baking powder and kosher salt.
Stir in vegetable oil, white vinegar, vanilla extract and water. Once the batter is smooth, add to prepared pan.
Bake for about 30 minutes until the cake springs back when cooked and a toothpick comes out clean when inserted in the middle.