Egg-Free Milk-Free Chocolate Cake Recipe

Name: Egg-Free Milk-Free Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup white sugar; 3 tablespoons cocoa; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup canola oil (or any vegetable oil); 1 tablespoon white vinegar; 1 teaspoon pure vanilla extract; 1 cup water

Servings: persons

1 cup all-purpose flour
1 cup white sugar
3 tablespoons cocoa
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil (or any vegetable oil)
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 cup water

1
Preheat oven to 350F degrees.
2
Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
3
Set aside.
4
In a large mixing bowl, combine all dry ingredients and mix thoroughly.
5
Add all liquid ingredients and combine with whisk just until blended.
6
Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
7
Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.
8
Note: to make a layer cake, you'll need to double this recipe and bake in two pans.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 cup white sugar, 3 tablespoons cocoa, 1 teaspoon baking soda, and more.

Yes, Egg-Free Milk-Free Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg-Free Milk-Free Chocolate Cake

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