No Eggs, Easy Chocolate Cake

Serving: Serve the cake as-is or top with the chocolate glaze, powdered sugar, whipped cream, or fresh berries. A scoop of vanilla ice cream also pairs perfectly! 🍦
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
Variants:
Mocha Chocolate Cake:
Add 1 tablespoon of instant coffee to the batter for a coffee-infused chocolate flavor.

Nutty Delight:
Fold in 1/2 cup of chopped walnuts or pecans for extra crunch and texture.

Chocolate Orange Cake:
Add 1 tablespoon of orange zest to the batter for a citrusy twist.

Gluten-Free Option:
Replace the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.

FAQ:
Q: Can I use a different type of oil?
A: Yes, you can use any neutral-flavored oil, such as canola oil, sunflower oil, or even melted coconut oil.

Q: What can I substitute for vinegar?
A: You can use lemon juice instead of vinegar to achieve the same effect of activating the baking soda.

Q: How can I make this cake even more moist?
A: Add 1/4 cup of applesauce or mashed banana to the batter for extra moisture and a hint of flavor.

Q: Can I make cupcakes instead?
A: Absolutely! Divide the batter evenly into a muffin tin and bake for 15-18 minutes.

Conclusion:
This No Eggs, Easy Chocolate Cake is a fuss-free recipe that delivers rich chocolate flavor and perfect texture every time. Ideal for those with egg allergies or when you just need a quick, satisfying dessert. Enjoy this easy-to-make treat whenever your chocolate cravings strike!