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Total Time
40mins
Prep 15 mins
Cook 25 mins

This is a great little cake when you just gotta have chocolate! Adapted from "Cafe Beaujolais" and published in our local paper recently. And yes, it is eggless!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Whisk together flour, cocoa, baking soda, sugar and salt.
  3. In a separate bowl,whisk together oil, vanilla and vinegar with 1 cup cold water.
  4. Whisk in dry ingredients, blending until completely free of lumps.
  5. Pour into a greased 9-inch round cake pan.
  6. Bake 30 to 35 minutes, until top springs back when pressed gently.
  7. Cool before removing from pan and dusting with confectioners' sugar.
Most Helpful

5 5

You cannot go wrong with this recipe. Excellent.

5 5

I cooked this cake for a vegan friend and he loved it! So did the non-vegans. Very quick, easy recipe and a delicious, moist cake - this one is definitely on my 'must-make-again' list! Thanks for sharing, Sharlene

5 5

Let me confess up front that I am not a fan of chocolate cake. Most Chocolate Cakes I have eaten have tasted kind of dry and slightly off--not this one!!! Moist! Chocolatey! Rich! PERFECT! I found this exact recipe on someone's food blog several months back. I just got around to making it, as I am not a big fan of choclate cake. It took maybe 15 minutes to put together. I used Canola oil instead of corn oil and Valrhona cocoa. I think the key to the flavor in this cake is the quality of the cocoa. In other words, use the very best you can afford! It is worth the results! I can't recommend this cake enough! Truly an amazing, EASY, chocolate cake--even looks like the picture from the cake box!