Egg Free, Dairy Free, Nut Free All-Time Favorite Chocolate Cake

This is the only cake recipe we use for our birthday cakes. The taste is delicious and it is a very easy cake to cut and use to make beautiful cakes. This recipe also make perfect mini cupcakes. We like them plain with safe chocolate chips stirred in and also frosted with sprinkles.

 

 

All-Time Favorite Chocolate Cake

1 1/2 cup flour

3 tbsp cocoa powder

1 tsp baking soda

1 cup sugar

1/2 tsp salt

5 tbsp oil

1 tbsp vinegar
1 tsp vanilla extract
1 cup cold water

Combine the flour, cocoa, baking soda, sugar and salt . Make 3 grooves in dry mix. Pour oil in one groove,
vinegar in another and vanilla in the last one. Pour the cold water over everything. Beat with a spoon until nearly smooth and the flour disappears. Pour the batter into a sprayed 9" square baking pan. Bake at 350 for 30 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
* A single batch makes one 9" square cake or one round cake. A single batch also will make 12 cupcakes. A double recipe is perfect for a 9x13 cake. You may need to vary the baking time based on the pan you use. For example, my cupcakes bake in 20 minutes.
* This cake freezes really well. I just wrap it individually and then defrost in microwave or on the counter if frosted.
* We also love stir safe chocolate chips into the batter then spoon the batter into lined mini muffin cups and bake for 10 minutes. It should make about 48-60 mini cupcakes. These are also great without the chocolate chips.