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Eggless Chocolate Cake

Eggless Chocolate Cake

I’ve made this cake many times and always get tons of compliments. You can also choose to make this cake gluten-free by using the gluten-free Bisquick option. I usually prepare this recipe without frosting as it’s quite moist on its own. The only thing that makes this cake taste better is a perfect cup of coffee to go with it.
4.96 from 44 votes
Prep Time 20 minutes
Cook Time 40 minutes
Servings 6 people

Ingredients
  

  • cup Bisquick
  • 1 tsp baking powder
  • 1 tbsp vinegar
  • 1 cup granulated sugar
  • ¾ cup cocoa powder
  • cup milk
  • tbsp vegetable oil
  • 1 tsp vanilla extract
  • confectioners' sugar (for dusting)

Instructions
 

  • Preheat the oven to 350 °F. Grease a cake pan and line the bottom with parchment paper.
  • In a large mixing bowl, sift together one and three-quarters of a cup of Bisquick, one cup of granulated sugar, and three-quarters of a cup of cocoa powder.
  • Mix one teaspoon of baking powder with one tablespoon of vinegar in a small bowl and set aside.
  • In a separate bowl, using an electric mixer, combine one and three-quarters of a cup of milk, two and one-half tablespoons of vegetable oil, one teaspoon of vanilla extract, and the baking soda mixed with vinegar.
  • Add the wet ingredients to the dry ingredients and continue mixing. Do not over-mix.
  • Pour the batter into the prepared baking pan and bake for forty minutes, or until a toothpick inserted into the middle comes out clean.
  • Transfer the cake to a wire rack and let cool before dusting with the confectioners’ sugar.
  • Serve and enjoy.
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