Don’t have eggs? Don’t have butter? But still want to bake a cake? Well, I have a recipe for you.
It’s light, chocolaty and very, very delicious.
You know what’s even better? You prepare and bake it in the same pan! Less mess with one less dish to wash… I like that.
So the next time you don’t have butter and eggs but still want to bake a cake, try this great little recipe. Enjoy!
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1/4 cup natural cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons olive oil
- 1 tablespoon distilled white vinegar
- 1 teaspoon vanilla extract
- 3/4 cup water
- Confectioners’ sugar
Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray.
Whisk flour, sugar, cocoa, baking soda, and salt together in pan. Make 1 large and 2 small craters in dry ingredients. Add oil to large crater and vinegar and vanilla separately to remaining small craters. Pour water into pan, and mix until just a few streaks of flour remain. Immediately put pan in oven.
Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 30 minutes. Cool in pan, then dust with confectioners’ sugar. (If tightly wrapped, cake will keep for 3 days at room temperature.)
Adapted from Cook’s Country, February/March 2006