Description
A rich and moist chocolate depression cake that is easy to make and requires no eggs or dairy.
Ingrédients
L'échelle
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
- Make three wells in the dry ingredients.
- In one well, add the vegetable oil.
- In the second well, add the vanilla extract and vinegar.
- Pour water over all ingredients.
- Stir until just combined.
- Pour the batter into a greased 9×13 inch pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in an airtight container.
- Can be served with whipped cream or ice cream.
- For a richer flavor, add chocolate chips to the batter.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 200
- Sucre: 15g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 1g
- Les Graisses Insaturées: 7g
- Les Gras Trans: 0g
- Les hydrates de carbone: 30g
- La fibre: 2g
- La protéine: 2g
- Le taux de cholestérol: 0mg
Mots-clés: chocolate depression cake, vegan chocolate cake, easy chocolate cake