1. Prepare the Pan & Oven
- Preheat oven to 350°F (175°C).
- Grease an 8-inch round or square cake pan, then line it with parchment paper.
2. Mix the Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt until well combined.
3. Add the Wet Ingredients
- Pour in warm water, oil, vinegar, and vanilla.
- Stir gently until the batter is smooth (don’t overmix — just until combined).
4. Bake the Cake
- Pour batter into the prepared pan.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool & Serve
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Dust with powdered sugar, frost with chocolate buttercream, or drizzle with ganache.
Tips & Variations
- Make it vegan: simply use plant-based milk instead of water.
- Rich chocolate flavor: add ½ cup hot coffee in place of water.
- Mocha twist: stir in 1 tsp instant espresso powder.
- Frosting ideas: top with cream cheese frosting, whipped cream, or a thick chocolate glaze.
Why This Recipe Works
The vinegar reacts with baking soda to create air bubbles, making the cake rise and stay fluffy without eggs. Meanwhile, cocoa and oil keep it moist and rich, giving you that perfect, melt-in-your-mouth chocolate bite.
This Easy Eggless Chocolate Cake is proof that simplicity can be decadent. Serve it warm with vanilla ice cream, dress it up with frosting for birthdays, or keep it plain for teatime — either way, it’s a crowd-pleaser.