This grandma-tested, eggless, butterless, and milkless cake recipe produces a moist chocolate cake that'll be approved by everyone who tries it.
Ingredients
- all-purpose flour: 3 cups
- white sugar: 2 cups
- unsweetened cocoa powder: 6 Tbsp
- baking soda: 2 tsp
- baking powder: 2 tsp
- water: 2 cups
- vegetable oil: 0.66667 cup
- distilled white vinegar: 2 Tbsp
- vanilla extract: 2 tsp
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
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Whisk flour, sugar, cocoa powder, baking soda, and baking powder together in a large bowl.
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Mix water, oil, vinegar, and vanilla together in a separate bowl; pour wet ingredients into dry ingredients and beat with an electric mixer until smooth. Pour batter into the prepared pan.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Remove from the oven and let cool in the pan, about 30 minutes.
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Sprinkle confectioners' sugar over cooled cake.
