Eggless Dairy-Free Chocolate Cake
This eggless, dairy-free chocolate cake uses cocoa mixed with hot water and a little oil. Bake it in a 7-inch round pan for about 30 minutes for the video's fudgier version, or 35 minutes for a more cake-like texture.
Ingredients
- 3/4 cup (150 g) Superfine (granulated) Sugar
- 1/4 cup (30 g) Baking Cocoa (dutch processed)
- 1 cup (240 ml) Hot Water (150-160oF; 65-71oC)
- 1/4 cup (60 ml) Vegetable oil
- 1 teaspoon (5 ml) Lemon/White Vinegar
- 1 ¼ cup (175 g) All-Purpose Flour
- 1 ½ teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
Instructions
- Grease sides and bottom of round cake pan (7 inch, 18 cm diameter). Line bottom of pan with parchment paper. Set aside.
- Preheat oven to 350oF (180oC).
- To a bowl, add sugar, cocoa powder and water. Mix until sugar dissolves completely.
- Then, add oil and lemon/white vinegar and mix.
- Sift in flour, baking powder and baking soda.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Transfer batter to prepared cake pan.
- Bake in preheated oven at 350oF (180oC) for 30 minutes (for a fudgy texture) or 35 minutes (for a more cakey texture) , or until toothpick inserted in the middle of cake comes out clean.
- Let cake cool down for 5-10 minutes in pan. Then, transfer to wire rack to cool down completely.