Eggless Cake

This eggless cake is moist, fluffy, and made in just one bowl. Topped with a simple chocolate frosting, it's made with simple and affordable ingredients! Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 275kcal

Author Arman Liew

Ingredients

3 cups cake flour or all purpose flour
2 cups white sugar
2/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
2/3 cup oil any neutral flavored oil
2 teaspoon white vinegar can use apple cider vinegar
2 teaspoon vanilla extract
2 cups warm water
1 cup chocolate frosting

Instructions

Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
In a large bowl, add the cake flour, white sugar, cocoa powder, baking soda, and salt and mix well. Add the oil, vinegar, vanilla extract, and warm water, and mix until a smooth batter remains.
Transfer the batter into the greased cake pans and bake for 17-20 minutes, or until a skewer comes out mostly clean.
Remove the cakes from the oven and let them cool completely. Once cool, cut down the center of each cake to leave four thin cake layers. Place the first layer onto a flat surface and spread with frosting. Repeat the process until you are left with a four layer cake.

Video

Notes

TO STORE: Store any leftover cake in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 2 weeks.

TO FREEZE: Place leftover cake in a freezer-friendly container and freeze for up to 6 months.

Nutrition