Rick's Mom's Chocolate Cake Recipe

Indulge in this rich and moist chocolate cake, perfect for when you're short on fridge staples! This eggless and milkless recipe from Rick's friend's mom is surprisingly easy and delivers a deliciously fudgy texture. No eggs? No milk? No problem! This recipe is your go-to for a decadent chocolate treat anytime.

Prep Time 15 mins

Cook Time 35 mins

Calories 2132.4 kcal

Protein 44g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Rick's Mom's Chocolate Cake

2 cups all-purpose flour
2 cups granulated sugar
Cocoa
1 ½ teaspoons baking soda
¾ teaspoon salt
1 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
1 cup water

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How to Make Rick's Mom's Chocolate Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
In a large bowl, whisk together 2 cups all-purpose flour, 2 cups sugar, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, 1 ½ teaspoons baking powder, and ¾ teaspoon salt.
Create three wells in the dry ingredients. Pour 1 cup vegetable oil into one well, 1 cup water into the second well, and 2 teaspoons vanilla extract into the third well.
Add 2 tablespoons white vinegar to the oil well.
Gently blend all ingredients together using a hand mixer or stand mixer 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 completely in the pan before frosting or serving.