Delicious Chocolate Cake Recipe Without Eggs And Milk
Description
When it comes to baking, eggs and milk are two of the most commonly used ingredients. But for those of us with dairy or egg allergies, or looking for a vegan alternative, it can be hard to find a delicious recipe. Well, look no further! This chocolate cake recipe is light, moist, and delicious, and it’s completely free of eggs and dairy. It’s a great dessert for sharing with friends and family, or just for treating yourself.
Ingredients
This recipe makes one 9-inch cake. Here’s what you’ll need:
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup vegetable oil
- 1 cup warm water
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- Optional: cream cheese frosting, chopped nuts, chocolate chips, etc.
Instructions
Preheat your oven to 350°F. Grease two 9-inch round cake pans and set aside.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine oil, warm water, vinegar, and vanilla extract.
Pour the wet ingredients into the dry ingredients and whisk until combined.
Divide the batter evenly between the two cake pans.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10-15 minutes before transferring to a cooling rack.
Once the cakes have cooled completely, it’s time to frost! If desired, you can frost the top of the cake with cream cheese frosting, chopped nuts, chocolate chips, etc.
Notes
This cake is best served the same day, but it will keep in an airtight container in the refrigerator for up to 3 days.
If the cake is too dry, try adding 1-2 tablespoons of vegetable oil or melted vegan butter. You can also try adding 1/4 cup of applesauce or mashed banana for extra moisture.
This cake can easily be made gluten-free by substituting the all-purpose flour for a gluten-free flour blend.
Nutrition
This recipe yields 12 servings. Each serving contains approximately:
- 160 calories
- 7g fat
- 24g carbohydrates
- 2g protein
- 1g fiber
- 0mg cholesterol
- 200mg sodium
Conclusion
This delicious chocolate cake is sure to be a hit with everyone, regardless of dietary restrictions! It’s light, moist, and perfectly sweet. Plus, it’s free of eggs and dairy, so it’s perfect for vegans, those with allergies, or anyone who wants to try something a little different. Give this recipe a try – you won’t be disappointed!
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