Chocolate cake - Egg-less

Ingredients:

for the cake

1 ½ cups all-purpose flour

1 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 tsp baking powder

1 tsp baking soda

½ tsp salt

1 cup milk (or plant-based milk)

1/3 cup vegetable oil

1 tbsp vanilla extract

1 tbsp white vinegar

1 cup boiling water

 

For the frosting:

1/2 cup unsalted butter, softened

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

1/3 cup milk (or plant-based milk)

1 teaspoon vanilla extract

 

Directions:

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.

In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.

Add the milk, vegetable oil, vanilla extract, and vinegar to the dry ingredients. Beat on medium speed for 2 minutes until smooth.

Stir in the boiling water (the batter will be thin) until fully combined. Pour the batter into the prepared pan.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack.

 

For the frosting, beat the softened butter and cocoa powder until creamy. Gradually add powdered sugar and milk, mixing until smooth and fluffy. Stir in vanilla extract.

Once the cake has cooled, spread the frosting evenly over the top. Slice and serve.

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