An ultra-moist, old-fashioned chocolate cake made without milk, eggs, or butter — mixed right in the pan and topped with chocolate frosting for an easy, crowd-pleasing dessert.
Author:Mari
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:10 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegan
Ingredients
Scale
1½ cups (190 g) all-purpose flour
1/3 cup (35 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1 tsp baking soda
1/2 tsp kosher salt
1 tsp white vinegar
1 tsp vanilla extract
1/3 cup (80 ml) vegetable oil
1 cup (240 ml) water
Chocolate frosting of choice (enough to cover a 9×13)
Rainbow sprinkles (optional)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch pan or spray with nonstick spray.
Add flour, cocoa powder, sugar, baking soda, and salt directly into the pan. Whisk gently in the pan to combine.
Make two small wells on opposite sides of the pan (for vinegar and vanilla) and one large well in the center (for oil).
Pour vinegar and vanilla into the small wells, and oil into the large well.
Pour water over the entire mixture and whisk directly in the pan until smooth. It’s okay if it looks streaky at first — mix just until fully combined.
Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean. Do not overbake.
Let cake cool completely on a wire rack before frosting to prevent melting.
Once cooled, spread a generous layer of chocolate frosting evenly over the cake.
Top with rainbow sprinkles if desired. Slice and serve directly from the pan.
Store covered at room temperature (if using shelf-stable frosting) or refrigerate if frosting contains dairy. Bring to room temperature before serving.
Notes
Great for those avoiding dairy or eggs — naturally vegan if using vegan frosting.
Mixing directly in the pan saves time and dishes.
Don’t overbake; this cake is best when extra moist.
Add espresso powder to the dry mix to enhance the chocolate flavor.