Spongy Eggless Chocolate Cake.
This is a moist and delicious and about the easiest chocolate cake you can possibly make. Everything goes in in one bowl, there is no mixer, butter or eggs. Start by greasing a 9-inch baking pan and line with parchment paper then preheat your oven to 350 degrees Fahrenheit. If you have failures with baking, it is because you do not measure correctly.
Correctly measure your flour into the bowl then add sugar, powdered Dutch cocoa powder, try to use dutch process cocoa because it’s much milder and you get darker chocolate. Add baking soda and salt then mix that together so that they are well incorporated. For the wet ingredients, you will have one cup of cool water, olive oil, freshly squeezed lemon juice, and vanilla extract. Pour the wet ingredients to the dry ingredients and stir until there are no lumps.
Once you are done, pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted at the center comes out clean. Let it cool completely while making the frosting. You will need room temperature butter into a bowl then add powdered sugar, unsweetened cocoa, and vanilla extract and mix it using a hand mixer.
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