Recipe for ‘deliciously moist ‘cake with no eggs or butter

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Recipe for ‘deliciously moist ‘cake with no eggs or butter

Chocolate cake is something many people enjoy eating but are more reluctant when it comes to baking it from scratch.

One of the main reasons for this is having to buy a range of ingredients just to whip up the sponge mixture.

Fresh products like eggs, milk and butter are not so easy to have in the fridge at all times, but there’s no reason why a cake can’t be made in their absence.

Food blogger Lydia, who authors the website « Thrifty Frugal Mom« , has the perfect recipe for a « deliciously moist chocolate cake » that can be prepared in just five minutes.

Sharing the recipe online, she explained that the eggs are replaced by the vinegar and baking soda which react to make the cake « light and fluffy ».


This cake recipe takes an « all-in-one » approach, so it’s easy to just blend everything up in a single mixing bowl.

A sheet pan is ideal for a quick bake, though two round cake pans can be used to make a layer cake with a frosted filling.

Start by greasing the tin and lining it with baking paper, if desired, then preheat the oven to 175C (350F).

Next, measure out all of the dry ingredients into a bowl and stir to combine.

Add the oil, water, vanilla extract and white vinegar to the same bowl and mix to form a thick batter.

The finish should be silky and glossy, and the texture free of any lumps or marbled ingredients.

Pour the batter into the prepared tin and bake in the oven for 30 to 35 minutes at 175C.

If making a layer cake, bake the mixture in two cake pans, just make sure to reduce the baking time to 20-25 minutes.

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