Many egg-free recipes that I've tried fall short of my expectations of a moist chocolate cake. Ever since I was a kid, my cakes had to be fudgy. Dry, crumbly (or even close to crumbly) cakes bored me. As I grew older and chose to stop eating eggs for a number of reasons (mostly the smell/idea of it all), I searched for eggless cakes that highlighted moisture. Because we all know a gooey chocolate cake isn't delicious unless it has the perfect cake-to-fudgyness ratio.
After many years of creating and searching, I finally stumbled upon my idea of the perfect eggless chocolate cake. This chocolate cake is oh so yummy and works well for any celebration! Read on for the recipe...
- 4 1/2 cups all purpose flour
- 3 cups white sugar or 3 bananas (or some other sugar alternative)
- 1 cup vegetable oil
- 1 cup unsweetened cocoa powder
- 1 bag of semi-sweet chocolate chips
- 3 tablespoons vanilla extract
- 3 teaspoons baking soda
- 3 cups water
- 1/2 teaspoon salt
1. Set the oven to 350F and grease a 9X13" cake pan
2. Mix together the flour, cocoa powder, baking soda and salt. Mix in the sugar.
3. Add the oil and water. Mix very well. Stir in the chocolate chips.
4. Bake at 350F for one hour or until fork comes out of the center clean.
I love topping this cake with fresh raspberries and a chocolate ganache. Or consider drizzling butterscotch over the top for a decadent dessert.