Butter and Egg-Free Chocolate Cake Recipe

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C).
2. Grease an 8-inch round cake pan with cooking spray and flour it or line it with parchment paper.
3. In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt until well combined.
4. In a separate bowl, mix together the water, vegetable oil, white vinegar, and vanilla extract until well combined.
5. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for 25-30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes.
9. Remove the cake from the pan and let it cool completely on a wire rack before slicing and serving.

Verdict and Serving Suggestions

This egg-free and butter-free chocolate cake is a great option for people with dietary restrictions or allergies. It has a rich chocolate flavor and a moist, tender crumb. Serve slices of this cake with a dusting of powdered sugar or a dollop of whipped cream, if desired. This cake also pairs well with a cup of coffee or hot chocolate.