Two-Layer Chocolate Crazy Cake (No Eggs, Milk or Butter)
Ingredients
Dry Ingredients
3 cups flour (all-purpose/plain flour)
6 Tablespoons cocoa (unsweetened)
2 cups sugar (all-purpose sugar – granulated pure cane sugar)
2 teaspoons baking soda
1 teaspoon salt
Wet Ingredients
2 teaspoons white vinegar (or apple cider vinegar)
2 teaspoons pure vanilla extract
1/2 cup plus 2 Tablespoons vegetable oil or canola oil (or 10 Tablespoons)
2 cups water
Directions
Preheat oven to 350 degrees F.
Prepare two 9 inch round cake pans with grease/oil, flour, parchment paper. Learn how to prepare cake pans.
In a large bowl mix the first 5 dry ingredients. Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Divide cake batter evenly between the two round cake pans.
Bake on middle rack of oven for 35 minutes. Check with a toothpick to make sure it comes out clean. Allow to cool completely before frosting.
Frost and layer cake with your favorite frosting - homemade or store bought.
Notes
Oven baking times may vary, keep an eye on your cake to make sure you do not over bake.
You can use an 8 or 9 inch round baking pans.
If you have never made a layer cake, here are great tips on How To Make A Two-Layer Cake
Frosting Recipes
For a dairy-free chocolate frosting recipe, head over to Oh She Glows, for a simple 2-Ingredient Chocolate Fudge Frosting
For an easy chocolate frosting, head over to The Yummy Life, for One Minute Frosting
Dairy-Free Buttercream Frosting from Minimalist Baker
Classic Vanilla Buttercream Frosting from Add a Pinch