Indulge your senses with the rich, velvety delight of an Eggless Milkless Chocolate Cake topped with a luscious caramel frosting! This simple yet decadent recipe is perfect for anyone craving a sweet treat without the fuss of eggs or dairy. With just a handful of pantry staples, you can whip up this moist chocolate cake that promises to impress even the pickiest eaters. Whether it's a special occasion or a cozy night in, this cake is sure to be the star of the show. Ready to dive into the world of guilt-free indulgence? Let’s get baking!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon white vinegar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup water
- 1 cup caramel sauce
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan thoroughly with vegetable oil or line with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. Whisk the dry ingredients until well combined and no lumps remain.
- Create a well in the center of the dry ingredients. Pour in the white vinegar, vegetable oil, vanilla extract, and water. Mix with a whisk or electric mixer until the batter is smooth and free of any dry patches. Be careful not to overmix.
- Pour the cake batter into the prepared cake pan, ensuring an even distribution. Gently tap the pan on the counter to release any air bubbles.
- Place the cake pan in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick or cake tester into the center of the cake. It should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully turn out the cake onto a wire rack to cool completely.
- Once the cake has cooled to room temperature, prepare the caramel frosting. Warm the caramel sauce slightly to make it more spreadable.
- Using an offset spatula or knife, spread the caramel sauce evenly over the top and sides of the cake. Allow the caramel to set for a few minutes before serving.
- Slice the cake into 8 equal portions and serve. For best flavor, serve at room temperature.
- Store any leftover cake in an airtight container at room temperature for up to 3 days.
Tips
- Measure Ingredients Accurately: Baking is a science, so be sure to measure your ingredients precisely for the best results.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until smooth. Overmixing can lead to a dense cake.
- Check for Doneness: Use a toothpick to test the cake’s doneness. It should come out clean with a few moist crumbs, but no wet batter.
- Cooling is Key: Allow the cake to cool completely before frosting to prevent the caramel sauce from melting and sliding off.
- Customize Your Frosting: Feel free to add a pinch of sea salt to the caramel sauce for a delicious salted caramel twist!
- Store Properly: Keep any leftover cake in an airtight container at room temperature for up to 3 days to maintain its moisture.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 3g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
