This quick and easy chocolate cake is proof that you don’t need eggs or butter to make a rich, moist, and deeply chocolatey dessert. Mixed in just one bowl with pantry staples, it’s perfect for busy days, last-minute guests, or whenever you’re craving a simple homemade chocolate cake with minimal effort and maximum flavor.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Sugar: 1 cup (200 g)
- Unsweetened cocoa powder: 1/4 cup (25 g)
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Water: 1 cup (240 ml)
- Vegetable oil: 6 tablespoons (90 ml)
- Lemon juice or white vinegar: 1 tablespoon (15 ml)
- Vanilla extract: 1 teaspoon
Instructions
- Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate measuring cup, combine the water, vegetable oil, lemon juice (or vinegar), and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients.
- Gently stir with a whisk or spoon until smooth and no lumps remain, about 30 seconds.
- Pour the batter evenly into the prepared cake pan.
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan. Frost, glaze, or dust with powdered sugar before serving.
Time, Servings & Nutrition (Approximate)
- Prep Time: 5 minutes
- Bake Time: 30 minutes
- Total Time: 35 minutes
- Servings: 8 slices
- Nutrition (per slice): ~260 kcal
Why This Recipe Is Good
This cake is light, dairy-free, and egg-free, making it suitable for many diets. The cocoa powder provides rich chocolate flavor, while oil keeps the cake moist and tender. With fewer ingredients and no special equipment, it’s a reliable and healthier-feeling alternative to traditional chocolate cakes.
Chocolate Cake
This quick and easy chocolate cake is a rich, moist dessert made without eggs or butter, perfect for busy days or last-minute guests.
Dry Ingredients
- 1 1/2 cups All-purpose flour
- 1 cup Sugar
- 1/4 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
Wet Ingredients
- 1 cup Water
- 6 tablespoons Vegetable oil
- 1 tablespoon Lemon juice or white vinegar
- 1 teaspoon Vanilla extract
Preparation
- Preheat the oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate measuring cup, combine the water, vegetable oil, lemon juice (or vinegar), and vanilla extract.
- Pour the liquid mixture into the bowl with the dry ingredients.
- Gently stir with a whisk or spoon until smooth and no lumps remain, about 30 seconds.
- Pour the batter evenly into the prepared cake pan.
Baking
- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan. Frost, glaze, or dust with powdered sugar before serving.
This cake is light, dairy-free, and egg-free, making it suitable for many diets. It’s a reliable and healthier alternative to traditional chocolate cakes.
