I mentioned having to make an egg-free chocolate cake in the last post and here is the recipe. I thought the cupcakes came out easily and domed well. As mentioned in the last post, this recipe came about during World War II when certain items would be rationed – like eggs. So, women would work around that and come up with this.
Why I like this recipe:
1. It tastes good.
2. The cupcakes dome well. Or you could always make a regular 8″ or 9″ cake.
3. It doesn’t contain any eggs – great for allergies or “I’m out of eggs!”
4. It can be made all in one bowl or even in the pan you plan to bake it in.
Egg-Free Chocolate Cake
1 and 1/2 cups (6.25 oz) AP flour
1 cup (7 oz) sugar
1/4 cup (.75 oz) cocoa
1/2 tsp. salt
1/2 tsp. espresso powder, optional
1 tsp. baking soda
1 tsp. vanilla
1 Tb. vinegar
1/3 cup vegetable or canola oil
1 cup cold water, coffee or milk
1. Preheat oven to 350. Spray your 8 or 9″ round pan with Baker’s Joy, or spray, or line your cupcake pan with 12 liners.
2. Into a great big bowl, or into the round pan: Mix the dry stuff. (flour, sugar, cocoa, salt, espresso powder (optional), and baking soda.
3. Then, on one side, pour the vanilla, on the other pour the vinegar and another the oil.
4. Slowly, add your cold water (or coffee, etc.) and mix it all up with a fork.
5. Bake 30-35 minutes for a round pan. Or about 18-22 minutes for cupcakes.
Serve warm or room temp.
Recipe from King Arthur Flour