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Eggless Chocolate Cake

Eggless Chocolate Cake

The best & easiest cake!

Course:
Dessert
Cuisine:
American
Yields:
2-8" Round Cakes or 24 Cupcakes

Let's Get Started

Ingredients

  • 3 cups all-purpose flour
  • 2 cups cane sugar
  • 1/3 cup cacao powder
  • 2 tsp baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 3/4 cup olive or avocado oil
  • 2 tsp vanilla extract
  • 2 tsp white vinegar

Directions

  1. Preheat your oven to 350°
  2. In a large bowl, combine the first five ingredients and stir to combine
  3. Add water, oil, vanilla and vinegar; mix well.
  4. Pour into a greased 13-in. x 9-in. baking pan OR 2 muffin tins lined with muffin liners.
  5. If you are making cupcakes, an ice cream scoop is the perfect size to fill.
  6. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Do not over bake. Cool completely.
  7. Frost with your favorite frosting and enjoy!
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Our farm fresh, organically raised eggs & produce are Certified SC Grown.

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