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!
Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
In a large mixing bowl, add the dry ingredients 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.
Notes
TO STORE: If you intend to enjoy the cake within 3 days, it can be stored at room temperature, covered. If you'd like to keep the cake longer, place it in a sealable container and store it in the refrigerator for up to one week. TO FREEZE: Place leftover cake in a shallow container and store it in the freezer for up to 6 months.