Ingredients for Dairy Free Egg Free Chocolate Cake
- All Purpose Flour
- ¾ cup granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup water
- ½ cup vegetable oil
- White Vinegar
- Vanilla
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How to Make Dairy Free Egg Free Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Add 1 cup water, ½ cup vegetable oil, 2 teaspoons vanilla extract, and 1 teaspoon apple cider vinegar to the dry ingredients. Mix until just combined; do not overmix.
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan before frosting. For a simple dusting, sprinkle with powdered sugar. For a decadent glaze, melt 4 ounces bittersweet chocolate with 1 tablespoon honey in a double boiler or microwave until smooth and glossy. Drizzle over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
133g
Fat
12g
Carbs
21g