Tasty Tuesdays: Eggless Chocolate Cake

I got this off the back of a King Arthur Flour bag years ago. This cake is a family favorite, and it is quick to make. I love that I can make it any time since it doesn’t require eggs. If you have egg allergies, or someone is trying to reduce their cholesterol, then this is the recipe for you!

Eggless Chocolate Cake

Preheat oven to 350 degrees.

Then in a 9 x 9 cake pan, measure and blend thoroughly with a fork:

1 1/2 cups all purpose flour (I use unbleached flour- the results are better)
1 cup sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Next, make three indentations in the dry ingredients with your fork.
Into the first, pour 6 tablespoons vegetable oil;
Into the second, pour 1 tablespoon vinegar;
Into the third, pour 1 teaspoon vanilla

Then, over all ingredients, pour 1 cup cold water or strong, cold coffee. Stir with a fork (or wisk) until evenly blended. Make sure the corners are mixed well so you don’t get dry spots.

Last, bake for 35 to 40 minutes. Insert toothpick in center to check for doneness. If it comes out clean, cake is done.

Serve alone, or with whipped cream, ice cream, your favorite frosting, or your favorite topping!



2 responses

  1. This is “The Best Recipe!” which I ever tried. We are vegetation so I tried lots of recipes and later on I just gave up and stopped making eggless cake. Then two months back I saw this recipe and because of previous experience, I didn’t try that time but from last month I am just keep making this cake and my family just crazy about this cake.

    Just wanted to say “Thank You”! from bottom of my heart.
    You just shared very good thing.

    Thanks again!

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