This eggless chocolate cake is so rich and decadent, you'd never guess there were no eggs in it! Serve this simple-to-make cake with the frosting of your choice or with a dusting of powdered sugar and fresh fruit.
Preheat the oven to 350 degrees. Grease and flour an 8-inch cake pan. Set aside.
In a large bowl, sift together the flour, sugar, cocoa, baking soda, and salt. Add the vanilla, vinegar, melted butter, and warm water; stir until just combined.
Pour batter into prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let cool before turning out of the cake pan. Cool completely before frosting, or dust with powdered sugar before serving.
Notes
Store covered at room temperature for up to 3 days.You can also freeze the cake for later. Wrap it well in a layer of plastic wrap, followed by a layer of heavy-duty foil. Freeze for up to a month. Let the cake thaw at room temperature, then serve as desired.Makes 1 single-layer 8-inch cake.