Moist Chocolate Cake | Over 100 Year Old Family Recipe | No Egg Cake Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber while cake flour can be less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be less costly.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat and adds moisture.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: whipped cream

Greek yogurt provides a healthier option with less sugar.

Preheat the oven to 350°F (175°C).

Line an 8x8 square pan with parchment paper.

In a large mixing bowl, add 1.5 cups of all-purpose flour, 1 cup of sugar, 3 teaspoons of cocoa powder, 1 teaspoon of baking soda, and 1 teaspoon of salt. Mix these dry ingredients together.

Add 6 tablespoons of vegetable oil, 1 tablespoon of white vinegar, 1 teaspoon of vanilla extract, and 1 cup of cold water to the dry ingredients.

Mix the wet ingredients into the dry ingredients to create the cake batter.

Pour the cake batter into the prepared pan.

Bake the cake at 350°F for about 30 minutes, or until a toothpick comes out clean and the cake has a nice springy crumb.

Let the cake cool in the pan before transferring it to a platter.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens