Ingredients for Egg Free Milk Free Chocolate Cake
- All Purpose Flour
- White Sugar
- Cocoa
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- Canola Oil
- White Vinegar
- Pure Vanilla Extract
- 1 cup water
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How to Make Egg Free Milk Free Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, ¾ teaspoon salt, and 1 ½ cups granulated sugar.
- In a separate bowl, whisk together the wet ingredients: 1 cup water, ½ cup vegetable oil, 2 teaspoons vanilla extract, 1 tablespoon apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing with a whisk or electric mixer on low speed until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Frost with your favorite frosting or glaze and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
133g
Fat
4g
Carbs
17g
