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Eggless Chocolate Cake

1 review
Servings Prep Time Cook Time


1 teaspoon Seasoning - Salt
2 cups Water, cold
3 Cups Flour - All Purpose
2 Cups Sugar - White
2 Teaspoons Baking Soda
3/4 Cup Vegetable Oil
2 Tablespoons Vinegar - White Distilled
2 Teaspoons Vanilla Extract
1/2 Cup Cocoa Powder


1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.

2. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing (or sprinkle powdered sugar on top!).

Rate this recipe


This is a good basic chocolate cake recipe. It uses the vinegar and baking soda reaction to substitute for the leavening action of the eggs. You can very the amounts of vinegar and baking soda, and even eggs, to get the desired rise. Any type of vinegar can be used, I only had rice vinegar on hand the last time I made this recipe. I would recommend mixing the dry ingredients together first to prevent clumping or use a mixer to incorporate everything, but it's not required. A good addition is to add instant coffee, I put in at least 3 teaspoons the last time I made it.