Decadent Vegan Chocolate Delight

Egg-free Milk-free Chocolate Cake Recipe

Overview:

This Egg-free Milk-free Chocolate Cake recipe is perfect for those with dietary restrictions or preferences, as it’s not only delicious but also vegan, low in cholesterol, and kid-friendly. With just a handful of simple ingredients and minimal prep time, you can whip up this decadent dessert in no time, making it ideal for any occasion, from potlucks to weeknight treats. Plus, it’s Canadian-inspired and budget-friendly, requiring less than an hour in the oven.

Ingredients:

• 1 cup all-purpose flour
• 1 cup white sugar
• 3 tablespoons cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/3 teaspoon salt
• 1/2 cup canola oil
• 1 tablespoon white vinegar
• 1 teaspoon pure vanilla extract
• 1 cup water

Nutritional Information (per serving):

• Calories: 324.7
• Fat Content: 12.6g
• Saturated Fat Content: 0.9g
• Cholesterol Content: 0mg
• Sodium Content: 466.2mg
• Carbohydrate Content: 51g
• Fiber Content: 1.1g
• Sugar Content: 33.4g
• Protein Content: 2.6g

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.

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2. Prepare Cake Pan: Take an 8-inch-square cake pan and either spray it with non-stick cooking spray like Pam or grease it lightly. This step prevents the cake from sticking to the pan once it’s baked.

3. Combine Dry Ingredients: In a large mixing bowl, combine all the dry ingredients – flour, sugar, cocoa powder, baking soda, baking powder, and salt. Mix them thoroughly to ensure even distribution.

4. Add Liquid Ingredients: Once the dry ingredients are well mixed, add the liquid ingredients – canola oil, white vinegar, vanilla extract, and water. Use a whisk to combine everything together, being careful not to overmix.

5. Pour Batter: Pour the batter into the prepared cake pan, ensuring it spreads evenly.

6. Bake: Place the cake pan in the preheated oven and bake for approximately 30 minutes. To check if it’s done, insert a toothpick or cake tester into the center of the cake – if it comes out clean, the cake is ready.

7. Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes. Then, transfer it to a wire rack to cool completely.

8. Optional: This cake pairs wonderfully with Fluffy Frosting (recipe #12586 posted separately) or your favorite cake icing. Feel free to get creative with toppings and decorations!

Notes:

• Doubling the Recipe: If you want to make a layer cake, simply double the ingredients and bake in two separate pans.
• Customization: While this recipe is egg-free and milk-free, you can also experiment with alternative ingredients like different types of flour or sweeteners to suit your preferences.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days, or freeze for longer shelf life.

This Egg-free Milk-free Chocolate Cake is a delightful treat that everyone can enjoy, whether they have dietary restrictions or not. So why not whip up a batch today and indulge in a slice of moist, chocolaty goodness? 🍰✨