Bonus - Eggless Chocolate Cake!

Eggless Chocolate Cake

With the price of eggs being what it is, this economical, tasty dessert is much appreciated! 

1½ cups flour - 200 grams

1 cup sugar – 200 grams

3 tbsp baking cocoa – 20 grams

1 tsp baking soda – 5 grams

½ tsp salt – 2 grams

6 tbsp oil (canola) – 84 grams

1 tbsp vinegar – 15 grams

1 tsp vanilla extract – 4 grams

1 cup cold water – 240 grams

Preheat the oven to 375°. Grease and flour an 8” baking pan. In a mixing bowl, sift the dry ingredients. Using a spoon, make 3 wells in the dry ingredients. Pour vinegar into one, oil into the other two, and add the vanilla to the vinegar well. Slowly pour the water over all. Mix with an electric mixer on low speed (or by hand) until thoroughly combined (batter will be thin). Pour into the baking pan. Bake for 30-35 minutes, until a toothpick inserted near the center comes out clean. Cool on a wire rack. If desired, soften 1 tablespoon butter, mix in ¾ cup powdered sugar, 1 tablespoon milk, and ½ teaspoon vanilla. Spread frosting thinly on cake. Or simply dust with powdered sugar. Makes 9 servings.  

Notes –

I realized that the lack of eggs makes this a vegan recipe, and quite a good one! Had I omitted the butter from the frosting, mine would have been completely vegan.

Variations of this recipe are everywhere – depression era cook booklets, church or ladies homemaker cookbooks, etc. Very quick and easy to put together – I beat it by hand rather than get out the mixer.

I included my gram measurements, because that’s how I cook these days, and it might be helpful to others.

Nutrition information includes the optional frosting and was calculated at https://cronometer.com/