Chocolate Cake Without Eggs (Print Version)
# Ingredients:
→ For the Cake
01 -
1 teaspoon baking soda
02 -
1/4 cup (29.5g) unsweetened cocoa powder
03 -
1 cup (200g) white granulated sugar
04 -
1 1/2 cups (187g) plain flour
05 -
1/2 teaspoon kosher salt
06 -
1 teaspoon vanilla flavoring
07 -
1 teaspoon white vinegar
08 -
1/3 cup vegetable oil
09 -
1 cup (237g) water
→ For the Frosting
10 -
1 cup (125g) powdered sugar
11 -
1 teaspoon vanilla flavoring
12 -
1 tablespoon honey
13 -
3 tablespoons unsweetened cocoa powder
14 -
3 tablespoons softened unsalted butter
15 -
3 tablespoons heavy cream or whole milk
# Instructions:
01 -
Heat oven to 350°F. Line an 8x8-inch pan with parchment or give it a good spray with nonstick oil.
02 -
Grab a big bowl and mix together the flour, sugar, cocoa powder, baking soda, and salt until it’s blended.
03 -
Pour in water, oil, vinegar, and vanilla into your dry mix. Use a whisk or spatula to stir until it’s all smooth.
04 -
Put the batter into your prepped pan. Bake for 30 to 35 minutes until a toothpick pulls out a few moist crumbs. Allow the cake to cool down completely.
05 -
Mix powdered sugar, butter, cocoa, honey, and vanilla with a hand mixer. Start with low speed for about 30 seconds.
06 -
Add milk, one spoon at a time, until it’s as creamy as you like. Spread on completely cooled cake.
# Notes:
01 -
This recipe only uses one bowl.
02 -
The cake batter doesn’t have eggs or dairy.
03 -
People sometimes call this Wacky Cake or War Cake.