Could This Be the Best Chocolate Cake Ever? How to Make a Moist, Rich Dessert Without Dairy or Eggs

We all know this feeling when you crave for something just as delicious as that chocolate cake from the local bakery, but you also have no desire to leave the house and get it. Well, if you happen to have some specific ingredients, the cholocate cake you wish for might be just ten minutes of cooking away.

This recipe is made for those who want to get a sweet treat really quick without looking for exotic ingredients — check whether all of these are already stored in your kitchen.

Here’s what you need: 400 g of flour (3 cups), 400 g of sugar (2 cups), 50 g of cocoa powder (½ cup), 1 teaspoon of baking soda, ⅓ teaspoon of salt, 1 pack of vanilla sugar (10 g), 450 ml of milk or water (2 cups), 150 ml of vegetable oil (¾ cup), 2 tablespoons of 9% vinegar.

Measure out 400 g of sugar and pour it into a deep bowl; add a packet of vanilla sugar. Then measure out 400 g of flour, add a teaspoon of baking soda and 50 g of cocoa powder, sifting everything into the sugar.

Pour in 450 ml of milk and add 150 ml of unscented vegetable oil. Whisk until smooth, making sure there are no lumps. Now pour in 2 tablespoons of 9% vinegar and mix again; the batter will become light and fluffy.

Grease a 22–24 cm baking pan with vegetable oil, pour the dough into it, and place it in an oven preheated to 180 °C. Bake for 30–40 minutes, adjusting the time according to your oven (35 minutes are usually enough). To check if it’s done, insert a toothpick; it should come out clean.

You can pour melted chocolate over the finished cake or slice it into layers and spread cream between them to make a delicious layer cake. The cake itself turns out moist and doesn’t need any additional frosting.