You’ll be surprised by this tasty chocolate cake recipe – it has no milk and no eggs. Instead, it features vinegar and oil! This recipe is well over 40 years old, and my mother knew it was my very favorite birthday cake. She baked it for me every year until she passed away. Thankfully she shared the recipe with me so I can keep the tradition going. For people with milk allergies, this is a good option for them. Give this recipe a try and let me know what you think!
Easy Chocolate Cake Recipe
Ingredients and Directions:
Preheat oven to 350 degrees for 9×12 rectangular pan or 325 degrees for a bundt pan
- 3 Cups of plain flour (All Purpose)
- 2 Cups of granulated sugar
- 4 Tablespoons cocoa powder
- 2 Teaspoons baking soda
Add to sifted mixture
- ¾ Cup vegetable oil
- 2 Cups water (add one cup at a time)
- 2 Tablespoons vinegar
- 2 Tablespoons vanilla flavoring
Mix all ingredients well; batter will be thin and very moist. This batter is very easy to mix by hand – no mixer needed! Bake in a greased, oblong pan for 35 to 45 minutes at 350 degrees (use toothpick in center to check doneness). If using a bundt pan bake for 1 hour at 325 degrees.
This chocolate cake has a unique chocolate flavor and moist consistency. I find that using a whipped topping (whether homemade or store bought) balances the flavor better than using a thick, sugar-based icing.