Have you ever wanted to make a quick and easy dessert, like chocolate cake, but when you open your fridge you find that you don't have any eggs or dairy that the classic recipes usually call for? Or do you not eat dairy and are looking for a dairy-free alternative to an old classic?
If this sounds like you, look no further; here's a super easy dairy-free chocolate cake that you can make in the pan that you bake it in (added bonus: no extra dishes).
1 1/2 Cups flour (all-purpose)
3 Tbsp. cocoa (unsweetened)
1 Cup sugar (all-purpose)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water
Preheat oven to 350 degrees F. Grease 8x8 square baking pan (I find glassware baking dishes work best).
Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of pre-heated oven for 35 minutes. Check with toothpick to make sure it comes out clean.
Let cake cool to room temperature. Top with your favorite frosting & enjoy!