Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- ½ tsp salt
- 1 tsp baking soda
- ⅓ cup unsweetened cocoa powder
- ⅓ cup cooking oil (such as vegetable oil)
- 1 Tbsp vinegar (white or apple cider vinegar)
- 1 tsp vanilla extract
- 1 cup water
Icing Ingredients
- 1.5 cups powdered sugar
- ¼ cup unsweetened cocoa powder
- 3 Tbsp water (adjust as needed)
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350ºF (175ºC) to prepare for baking the chocolate cake.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, salt, baking soda, and ⅓ cup unsweetened cocoa powder. Stir everything together until well blended for an even chocolate base.
- Prepare Wet Ingredients: In a liquid measuring cup, add 1 cup of water. Stir in 1 teaspoon of vanilla extract and 1 tablespoon of vinegar, which will react with the baking soda to give the cake lift.
- Combine Ingredients: Add ⅓ cup of cooking oil directly to the dry ingredients bowl, then pour in the water mixture. Stir the batter thoroughly until mostly smooth, making sure no flour remains at the bottom for an even texture.
- Bake the Cake: Pour the cake batter into a greased 8×8 or 9×9-inch baking dish. Place in the preheated oven and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely, ideally for at least one hour, before applying the icing to avoid melting it.
- Prepare Icing: In a bowl, sift together 1.5 cups powdered sugar, ¼ cup unsweetened cocoa powder, and 1 teaspoon vanilla extract. Add water gradually, about 1 tablespoon at a time, stirring until you reach a thick but pourable consistency, usually around 3 tablespoons.
- Ice the Cake: Pour the prepared icing over the cooled cake. Use a spatula or knife to spread the icing evenly across the surface for a smooth coating.
- Serve: Slice the cake into 9 equal pieces and serve. Enjoy this comforting, egg-free chocolate dessert!
Notes
- You can substitute the vinegar with lemon juice if desired, which also reacts with baking soda for lift.
- Ensure the cake is fully cooled before icing to prevent it from melting the topping.
- If icing thickens too much while resting, add a little more water to achieve desired consistency.
- This cake is naturally dairy-free and egg-free, perfect for vegans and those with allergies.
- Use a light-colored baking dish for more even baking and easier cake monitoring.
- For a richer flavor, use Dutch-processed cocoa powder instead of natural cocoa.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
