EGG-FREE MILK-FREE CHOCOLATE CAKE
1 cup all-purpose flour (120 g)
1 cup white sugar (200 g)
3 tablespoons cocoa (45 mL)
1 teaspoon baking soda (4.6 g)
1 teaspoon baking powder (4.6 g)
1/2 teaspoon salt (3 g)
1 cup water (240 mL)
1/3 cup canola oil (or any vegetable oil) (75 mL)
1 tablespoon white vinegar (15 mL)
1 teaspoon pure vanilla extract (5 mL)
Preheat oven to 350 degrees F. Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
In a large mixing bowl, combine all dry ingredients and mix thoroughly.
Add all liquid ingredients and combine with whisk just until blended. Pour into prepared pan.
Bake for 30 minutes or until tester comes out clean.
Serve with your favourite cake icing.
NOTE: To make a layer cake, you'll need to double this recipe and bake in two pans.
Servings: 6 |