Easy Vegan Egg-Free Chocolate Cake Recipe: Layer it or Make a Cupcake
Fully Decorated 2 Layer Egg-Free Chocolate Cake
This egg-free chocolate cake recipe is easy to make and sure to please everyone at the table. It is perfect for anyone that is allergic to eggs or who is on a vegan diet. It is a staple at our house--it's a brownie, a cupcake, a double layer cake or made in a pan. Nobody misses the egg because it is so moist!
1 1/4 cups unbleached flour
1 cup sugar
1/3 cup cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup water
1/3 cups canola oil
1 teaspoon vinegar
1 teaspoon vanilla
Powdered sugar (optional)
Preheat oven to 325 degrees F.
Combine all ingredients (except powdered sugar) in a bowl with a spoon.
Pour batter into a 9 inch square glass baking dish.
Bake for approximately 30-35 minutes or until cake is firm in the center.
Cool for approximately 30 minutes.
Cut into 9 squares.
Sprinkle with powdered sugar before serving.
Servings per recipe: 9
Other tips and suggestions
Make ahead batches of this egg-free chocolate cake mix by combining all the dry ingredients in a ziplock bag or container.
Double the recipe and make a two-layered chocolate cake (See picture below.) Grease and flour aluminum baking pans and be very careful when removing cake from the pan because it is very moist.
Make the recipe as cupcakes. Forgo paper and use muffin tins instead. Bake for about 30 minutes.
Experiment with mix-ins like chocolate chips or nuts.
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