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Eggless Chocolate Cake

  • 40 mins + cooling
  • 15 min
  • 25 min + cooling

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1/3 cup baking cocoa
  • 2 tsp baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 tsp white vinegar

2 small cake pans:

  • 2 cups of flour
  • 1 1/3 cups of sugar
  • 3 tbsp and 1/2 tsp cocoa powder
  • 1 1/3 tsp baking soda
  • 2/3 tsp salt
  • 1 1/3 cups water
  • 1/2 cup oil
  • 1 1/3 tsp vanilla
  • 1 1/3 tsp vinegar

Directions

  1. In a large bowl, combine the first five ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin).
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.
©2024 Rachel Merchand. All Rights Reserved.