Homemade Eggless Chocolate Cake
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 1 hour
- 2 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 cups water
- 1 tbsp white vinegar
- 1 tbsp vanilla extract
Preheat your oven to 350°F (180°C) and prepare a 9-inch (23 cm) cake pan by greasing it with cooking spray.
Sift the flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl. Stir in the sugar until combined.
In a separate mixing bowl, whisk together the vegetable oil, water, white vinegar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Do not overmix.
Pour the batter into the prepared cake pan and smooth out the top with a spatula.
Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Use a knife to loosen the edges of the cake, then carefully invert it onto a wire rack to cool completely.
Once cooled, you can frost the cake with your favorite frosting or serve it as is.