moist eggless double chocolate cake
Yield: 1 loaf pan or 1 dozen cupcakes
Original recipe found at Storybook Reality
1 and 1/4 cup all purpose flour
1 cup granulated sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 cup warm water
1/3 cup of mini chocolate chips (reserve to sprinkle on top)*
*This recipe is completely vegan if you use vegan chocolate chips.
Mix all ingredients above together using a hand or stand mixer and pour into loaf pan sprayed with non-stick cooking spray or cupcake pan. Batter will be very thin – like “Did I forget an ingredient?” thin. Don’t worry. You didn’t! Bake in 350* oven for 25-28 minutes. You can use the traditional toothpick test for done-ness, but since this cake is SO moist, you’ll know it’s done when no liquid batter is present when the toothpick is removed from the center of the cake. While the cake is still warm, sprinkle the top with mini chocolate chips. Allow to cool, slice and serve!
This super moist eggless double chocolate cake is the perfect way to splurge on dessert for chocolate lovers, those with egg allergies or my vegan friends out there! But seriously, this cake is just pretty darn tasty! And I would have to think this recipe would have to make the most mac-daddy chocolate cupcakes under the sun! I’ll try it and let you know, k?
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