Ingredients for Eggless Chocolate Cake
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How to Make Eggless Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 8-inch round cake pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- Add 1 cup vegetable oil, 2 teaspoons white vinegar, 1 cup water, and 1 teaspoon vanilla extract to the dry ingredients.
- Mix on medium speed for 2 minutes, until just combined. The batter will be thin.
- Pour batter into prepared pan(s).
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a medium saucepan, whisk together ¼ cup all-purpose flour and 1 ½ cups milk.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Remove from heat and let cool completely.
- In a large bowl, cream together ½ cup (1 stick) margarine, ½ cup shortening, and 2 cups powdered sugar for 4 minutes until light and fluffy.
- Add the cooled flour-milk mixture and 1 teaspoon vanilla extract to the creamed mixture. Beat for another 4 minutes until smooth and creamy.
- Once the cake is completely cool, frost generously. Create swirls and garnish with chocolate shavings or sliced strawberries for an elegant touch.
- Enjoy your delicious and impressive eggless chocolate cake!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
200g
Fat
31g
Carbs
25g
