This Healthy Chocolate Cake is egg-free, dairy-free, and SO darn delicious! It would make the perfect New Year's dessert!
– Flour – Vegetable oil – Sugar – Baking soda – Cocoa powder – Salt – White vinegar – Vanilla extract – Quick Chocolate Frosting
Add the ingredients to a medium bowl and whisk gently to combine. You can use whole wheat, all-purpose, or a mixture of the two. I usually use all-purpose flour.
Preheat the oven to 350 degrees F and grease two 6-inch cake pans very well on the bottom and sides with nonstick spray. (I use classic Pam spray.)
Divide the batter between the prepared pans, using about 1 cup and 2 tablespoons in each pan.
Bake for 18-20 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out clean. Try not to overbake.
Let cool on a wire rack for 5 minutes, then carefully remove the cakes from the pans by running a paring knife around the edges to loosen. Carefully turn the pan over onto a wire rack.
Let cool completely on the wire rack. To frost, place one cake onto a cake stand or plate. Add ⅓ of the frosting to the top of the cake.
Spread the frosting to the edges. Top with the second layer and the remaining frosting, then spread over the top and the sides.
Add sprinkles if desired. Here I used a star cookie cutter to make a star shaped design with the sprinkles.
With leftovers, you can store wrapped well in the fridge. I am partial to how this cake tastes when it’s chilled, so we store it in the fridge. You can also freeze slices for future enjoyment.
You can make the cakes the day before you plan to serve. Let cool, then place on two separate plates and wrap well with plastic wrap. Store at room temperature. Frost just before serving.
To make this in a 9-inch cake pan, use just one pan and bake for 16-20 minutes. Be sure to grease the pan well to ensure it doesn’t stick.