This cake is a staple in our household. With two kiddos allergic to milk and eggs we need recipes for birthdays, holidays, etc. This cake is so good that those of us who can indulge in milk and eggs without breaking into hives love it. Moist, chocolaty and inexpensive ingredients make this recipe and instant winner. It’s called chemistry cake because it leavens from a reaction between the vinegar, baking soda and cocoa. It’s a yummy science experiment!
For a milk free frosting recipe you can visit this recipe.
Perfect Chemistry Cake Recipe (Milk and Egg Free)
- 1 1/2 c flour
- 1 c plus 2 tsp sugar
- 3 T baking cocoa
- 1 1/2 c water
- 6 T vegetable oil
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 1 T white vinegar
- Preheat oven to 350 degrees.
- Grease a 9 by 9 pan.
- Mix dry ingredients together and then add liquids. Blend together well. Note: The addition of the Vinegar will cause the batter to foam and bubble - that's a good thing!
- Pour cake mix into the greased pan. Bake for 25 to 35 minutes. Test with a toothpick, if it comes out clean it's ready.
- Allow to cool, then frost. Cupcakes will alos work with this recipe - you will need to adjust the cook time.
This cake is YUMMY! Once frosted it stays moist for days. It’s out go to cake for our little ones with allergies. Note: We’ve tried to make this cake without the cocoa and it doesn’t’ work. The cocoa adds to the chemical reaction that leavens the cake.