Eggless Chocolate Snack Cake
Rich, fudgy, and finished with a glossy chocolate glaze, this snack cake is the kind of thing you'll want to keep on the counter all week. What makes it work without eggs is a classic combination of white vinegar and baking soda — the two react to create lift, giving the cake a tender, springy crumb that doesn't feel like it's missing a thing. The batter comes together in two bowls with nothing more than pantry staples like cocoa powder, canola oil, and vanilla, so there's no special shopping trip required. It bakes up in an 8x8 pan and cuts into 9 generous squares, making it just as practical for an after-school snack as it is for a casual dinner party dessert. The poured cocoa glaze — made with powdered sugar, butter, and a splash of milk — sets into a smooth, shiny finish that looks far more impressive than the effort involved. If you've ever been skeptical that a chocolate cake could be this satisfying without eggs, this one is about to change your mind.
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Learn more →Ingredients
9 servings
For the cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
- 1 tbsp white vinegar
For the glaze
- 1 cup powdered sugar, sifted
- 3 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 1 tbsp unsalted butter, softened
- ¼ tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking pan and line the bottom with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt until evenly combined.
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