Eggless Chocolate Cake (with optional peanut butter frosting)

 Another DELICIOUS version of the best egg-free cake recipe!  We're on a bit of a roll here because many of you are searching for eggless dishes with the current shortages and high prices.

Chocolate and peanut butter is a classic combination, so why not put it together as a cake?  While this cake is delicious on its own, the peanut butter frosting takes it up a notch!  

One of the things I love about these depression-style cake recipes, is that they utilize ingredients you already have on hand.  It is made egg-free without anyone noticing because the vinegar, which you do not taste in the baked cake, combined with the baking soda provide the leavening agent allowing the cake to rise with excellent texture and crumb.  

It's soooo good.  I hope you give it a try!

Ingredient Notes:

• Water - this cake is absolutely delicious using water.  If you would like a slightly richer version, replace it with milk (dairy or non-dairy).
• Vinegar - you can use white or apple cider vinegar (you will not taste the vinegar in the finished cake).  The vinegar plus the baking soda is the leavening agent in this cake allowing it to be egg-free.
• Oil - use any oil you have on hand, preferably one with little to no taste (i.e. not extra virgin olive oil).  If you would like to use an oil that is solid at room temperature (like coconut oil or palm oil), melt it first.  If you're looking for substitutions, I have successfully substituted half of the oil with unsweetened applesauce without any noticeable change to the cake.
• Sugar - you can reduce this slightly if you would prefer a less sweet cake. 

Making The Chocolate Cake:

1. Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch square pan with nonstick cooking spray or line with parchment.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add water/milk, oil, vinegar, and vanilla to dry ingredients. Stir with a spatula just until combined and there are no pockets of dry flour.
4. Pour into prepared pan and smooth top. Bake 25-35 minutes, or until toothpick comes out clean.
5. Cool completely before cutting for the best texture.  Serve as is, with a dusting of powdered sugar, or peanut butter frosting.
6. To Make The Peanut Butter Frosting:  In a medium bowl, beat together the softened butter and peanut butter with a handheld mixer until completely combined.  Add the vanilla and mix in.  Add the powdered sugar and mix until combined.  Spread with spatula, frosting knife, or spoon on cake that is cooled to room temperature.

Additional DELICIOUS Egg-Free Depression Cake Recipes:

• Chocolate Chip Zucchini Cake Sweetened With Maple Syrup
• Rhubarb Cake With Cinnamon Sugar Crunch Topping
• Cranberry Orange Snack Cake
• Apple Pie Cake
• Eggless Banana Bread Cake
• Egg-Free Blueberry & Lemon Cake

printable recipe here

Eggless Chocolate Cake (with optional peanut butter frosting)
makes: 1 8"x8" cake

Cake Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
3 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water or milk (dairy or non-dairy)
5 Tablespoons oil (*see note for substituting partly with applesauce)
1 teaspoon white or apple cider vinegar
1 teaspoon pure vanilla extract

Optional Peanut Butter Frosting Ingredients:

1 stick butter (8 Tablespoons), at room temperature

2/3 cup soft peanut butter

1 teaspoon vanilla

1 cup powdered sugar

For the cake:

Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch square pan with nonstick cooking spray or line with parchment.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Add water/milk, oil, vinegar, and vanilla to dry ingredients. Stir with a spatula just until combined and there are no pockets of dry flour.

Pour into prepared pan and smooth top. Bake 25-35 minutes, or until toothpick comes out clean.

Cool completely before cutting for the best texture.

Serve as is, with a dusting of powdered sugar, or peanut butter frosting.

Peanut Butter Frosting:

In a medium bowl, beat together the softened butter and peanut butter with a handheld mixer until completely combined.  Add the vanilla and mix in.  Add the powdered sugar and mix until combined.  Spread with spatula, frosting knife, or spoon on cake that is cooled to room temperature.

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