No-Egg Wacky Cake - High-Altitude (above 5,000 ft.)
This simple and delicious chocolate cake recipe uses no eggs, so it's perfect for these lean times! It's also super-easy, so you can make it with the kids.
Servings: 10 Servings
Calories: 320kcal
Ingredients
- 1 1/2 cups PLUS 2 tbsp Flour
- 1 cup LESS 1 tbsp Sugar
- 1/4 cup Cocoa Powder unsweetened
- 1/2 tsp Salt
- 1/2 tsp Baking Soda or Baking Powder (preferred)
- 1 tsp Vanilla extract
- 1 tsp White Vinegar
- 1/3 cup Vegetable Oil
- 1 cup PLUS 3 tbsp Water
Instructions
- Preheat oven to 365°F
- Grease and flour a 9X9" cake pan (see video).
- Whisk together in a large bowl the flour, sugar, cocoa powder, salt and baking soda. Make sure it's well-blended, with no streaks of white.
- With a spoon, make three wells in the powder. Pour the vinegar in one, oil in another and water in the third. Fold together with a spatula until well-blended - about two minutes.
- Pour batter into greased pan and bake for 30 minutes. Start testing at 30, but bake until a toothpick inserted into the middle comes out with a few damp crumbs still attached. If you see it starting to pull away from the sides of the pan, you're going too long!
- Cool completely before frosting.
Notes
This cake is easy to over-bake. A toothpick inserted in the center should come out with a few moist crumbs attached - not "clean."