Vinegar Cake No Eggs
Indulge in the simplicity and charm of this Vinegar Cake, a deliciously moist and tender dessert made completely egg-free! Perfect for those with dietary restrictions or when you're out of eggs, this cocoa-rich cake relies on the magic of white vinegar and baking soda for its fluffy texture. With only pantry staples like all-purpose flour, granulated sugar, and unsweetened cocoa powder, this easy one-bowl recipe comes together in just 10 minutes of prep time. The result? A decadent treat that's baked to perfection in 30 minutes and can be enjoyed plain, dusted with powdered sugar, or dressed up with frosting. Whether you’re catering to a vegan crowd or seeking a quick and fuss-free dessert, this vinegar cake is a timeless, budget-friendly favorite that satisfies every chocolate craving!
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Recipe Information
Ingredients
- 180 grams All-purpose flour
- 150 grams Granulated sugar
- 25 grams Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 80 milliliters Vegetable oil
- 1 tablespoon White vinegar
- 1 teaspoon Vanilla extract
- 240 milliliters Water
Instructions
Preheat your oven to 180°C (350°F) and lightly grease an 8-inch (20cm) round or square baking pan. If desired, line the pan with parchment paper for easier removal.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt to ensure there are no lumps and the dry ingredients are evenly combined.
Create a small well in the center of the dry mixture. Add the vegetable oil, white vinegar, and vanilla extract into the well.
Gradually pour the water into the bowl while stirring the mixture with a whisk or spatula. Continue mixing until the batter is smooth and no dry streaks remain. Be careful not to overmix.
Pour the batter evenly into the prepared baking pan, smoothing the surface with a spatula if necessary.
Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer the cake to a wire rack to cool completely.
Serve plain or with your favorite frosting, powdered sugar dusting, or a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
1907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 45.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 303.4 g | 110% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 151.4 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 593 mg | 13% | |
*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.
