Did you know that today is National Chocolate Cake Day? Well it is!
I thought I’d share my favorite chocolate cake recipe with you. The cake turns out very light and has just the right amount of chocolate flavor. What’s even better is that it doesn’t use any eggs, so its a great recipe for those days when you just want cake and don’t wanna head out for those missing eggs.
Eggless Chocolate Cake
Makes 18ish cupcakes or one 8”/9” cake
1 1/2 cups unbleached white flour or cake flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup vegetable oil OR 1/4 cup oil & 1/4 cup apple sauce
1 cup water
2 teaspoons vanilla
2 tablespoons vinegar (apple if you got it)
Pre-heat oven to 375 degrees.
Sift and Mix all dry ingredients in mixer bowl. Mix all wet ingredients in other bowl, even the vinegar.
SLOWLY add in the wet ingredients, since it’s such a thin mix, it’s prone to clumping.
Bake at 375 degrees, for 19-21 minutes.
Every time I need to make chocolate cake or cupcakes for part of a recipe, this is my go to. I’ve turned it into semi-homemade hostess cupcakes, peanut butter cupcakes, double chocolate cake, and even some mini cupcake for chocolate fondue. I love that 99% of the time I have everything I need in my pantry to make this cake. You should definitely give it a try sometime!
