Ingredients for Eggless Moist Chocolate Cake
- Cake Flour
- Granulated Sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- ¾ teaspoon salt
- Vanilla Extract
- White Vinegar
- Vegetable Oil
- Cold Water
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How to Make Eggless Moist Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 ¾ cups granulated sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, and ¾ teaspoon salt.
- Create three wells in the dry ingredients.
- Pour 1 cup vegetable oil into one well, 1 cup water into another, and 2 teaspoons vanilla extract into the third well.
- Add 1 tablespoon white vinegar to the water well.
- Gently mix with a fork or whisk until just combined. Do not overmix.
- Pour batter evenly into the prepared pans.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
160g
Fat
12g
Carbs
24g
