Easy Vegan Chocolate Cake Without Egg Replacer

Looking for an easy vegan chocolate cake recipe to try, but want to try something without egg replacer? Look no further. Back during the Great Depression eggs were expensive and hard to find. This forced bakers to come up with a way to make cakes rise without them, and that's when the vinegar cake was born. Essentially, one teaspoon of vinegar along with one teaspoon of baking soda can be substituted for one egg.

If you remember the old grade-school science projects when kids would combine vinegar and baking soda to make foam "volcanoes" this is the same idea. During the baking process the vinegar and baking soda bubble up, resulting in a cake with an exceptionally light and delicate texture. As a bonus, this also results in a cake that is suitable for vegan diets. The best part is that the entire cake can actually be whipped up right in the baking pan. So you don't even need to dirty a mixing bowl to make this cake.

This effortless vegan chocolate cake also features an easy buttercream-like frosting without any butter. Simply whip together solid coconut oil, cocoa powder, and powdered sugar along with a few drops of unsweetened milk alternative and you have a rich and creamy chocolate frosting. After that you can feel free to decorate the cake in any way you like. Add some sprinkles, toasted coconut, or even just some candles for a birthday and this cake is ready for a party.