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Loading...| 1 cup all-purpose flour | |
| 1 cup white sugar | |
| 3 tablespoons cocoa | |
| 1 teaspoon baking soda | |
| 1 teaspoon baking powder | |
| 1/2 teaspoon salt | |
| 1/3 cup canola oil ( or any vegetable oil ) | |
| 1 tablespoon white vinegar | |
| 1 teaspoon pure vanilla extract | |
| 1 cup water |
| 1. | Preheat oven to 350°F (180°C). |
| 2. | In a large bowl, whisk together flour, sugar, cocoa, baking soda, baking powder and salt. |
| 3. | Create a well in the center and add oil, vinegar, vanilla extract and water. |
| 4. | Mix all the ingredients together until well combined. |
| 5. | Pour batter into a greased 9-inch cake pan. |
| 6. | Bake for 30 minutes or until a toothpick inserted into the center of the cake comes out clean. |
This egg-free milk-free chocolate cake is a delicious dessert option for people with egg or dairy allergies.
The recipe is simple to make and contains common pantry ingredients.
This cake may be denser than cakes which contain eggs.
It does not have the same rise as traditional cake recipes.
This recipe omits eggs and dairy which are common allergens.
The cake is lower in cholesterol and saturated fat when compared to traditional chocolate cake recipes.
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