Eggless Chocolate Cake
Super tasty and eggless too!
Note: My husband is allergic to eggs so I'm always experimenting with egg-free baking recipes - this one is a winner. It is adapted from a recipe by Dennen's Victorian Farmhouse Bed and Breakfast.
1 1/2 cups flour
1/4 cup dutch-processed cocoa powder (unsweetened)
1 cup sugar
1/8 tsp salt
1 tsp baking soda
1 cup water
5 tbsp vegetable oil
1 tbsp white vinegar
1 tsp vanilla
1/4 cup mini-chocolate chips (or regular sized)
sifted powdered sugar for dusting cake
Ice cream, for serving
Move oven rack to middle position. Preheat oven to 350. Spray a 9"x9" square baking dish (or a circular dish with a 9" diameter) with Pam and lightly flour.
In a large bowl, mix together flour, cocoa, sugar, salt and baking soda. In a small bowl, blend water, oil, vinegar and vanilla. Pour the liquid ingredients into the flour mixture and blend using an electric mixer (or a wooden spoon) until smooth.
Pour batter into pan. Bake for 30-35 minutes. Insert a toothpick to ensure doneness. Dust top of cake with powdered sugar. Cool briefly, slice and serve warm or at room temperature.
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