Chocolate Frosted Chocolate Vinegar Cake
Indulge in the nostalgic charm of this Chocolate Frosted Chocolate Vinegar Cake, a moist and tender dessert with a surprising twist. This one-bowl wonder is made without eggs or dairy, thanks to the magic of white vinegar, which reacts with baking soda to create a perfectly fluffy and moist crumb. Topped with a silky homemade chocolate frosting, this cake is a chocoholic's dream come true, offering rich cocoa flavor in every bite. With just 15 minutes of prep time and simple pantry staples like flour, cocoa powder, and sugar, this easy chocolate cake is perfect for busy bakers or last-minute celebrations. Whether you're vegan-friendly or simply craving an irresistibly fudgy treat, this delightful dessert is sure to wow your family and friends!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 0.25 cup vegetable oil
- 1 cup water
- 0.25 cup unsalted butter (for frosting)
- 3 tablespoons milk (for frosting)
- 3 tablespoons unsweetened cocoa powder (for frosting)
- 1 cup powdered sugar (for frosting)
- 0.5 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square or round baking dish.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well blended.
Make three small wells in the dry ingredients. Pour the white vinegar into one well, the vanilla extract into the second well, and the vegetable oil into the third well.
Pour 1 cup of water over the entire mixture and stir until the batter is smooth and thoroughly combined.
Pour the batter into the prepared baking dish and smooth out the top with a spatula.
Bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan before frosting.
To make the frosting, melt the unsalted butter in a small saucepan over low heat.
Stir in the milk and unsweetened cocoa powder, whisking until smooth.
Remove from heat and gradually whisk in the powdered sugar until the frosting is thick and smooth. Stir in the vanilla extract.
Spread the frosting evenly over the cooled cake with a knife or spatula.
Slice and serve. Enjoy your decadent Chocolate Frosted Chocolate Vinegar Cake!
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 41.3 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
