Egg-Free Chocolate Cake

I volunteered to make an egg-free holiday treat for the teachers at Evelyn's school. Since I had already made egg-free cake pops for a kids' party (and they turned out great), that's what I plan to make for the teacher treat-fest this Friday.

I got the recipe for this chocolate cake from a friend whose daughter has an egg allergy. My friend says that egg-free cakes tend to dry quickly, but if you make cake balls or cake pops with them - where you mix lots of frosting with the baked cake - you won't run into that problem.


Egg-Free Chocolate Cake

3 cups all-purpose flour
2 cups sugar
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2/3 cup vegetable oil
2 teaspoons vanilla
2 teaspoons white vinegar
2 cups water

Preheat oven to 350 degrees. Lightly grease 9x13-inch pan.

Stir together flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth.

Pour into prepared pan and bake at 350 degrees for 45-50 minutes (do not overbake!) Remove from oven and allow to cool.