This chocolate cake is so moist and fluffy, it’s truly the BES cake recipe. NO eggs, no milk, and no butter needed, it’s ready in 30 minutes!
Ingredients
1 1/2 cups all-purpose flour use gluten-free, if needed
1 cup raw sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
6 tablespoon canola oil * See notes
1 cup water
1 cup chocolate frosting
Instructions
Preheat the oven to 180C/350F. Line an 8-inch springform pan or cake pan with parchment paper and set aside.
In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until a smooth batter remains.
Transfer to the lined pan and bake for 25-30 minutes, or until a skewer comes out just clean.
Allow to cool in the pan for 10 minutes, before transferring to a wire rack to cool completely. Once cooled, frost the cake.
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