No-Butter Chocolate Cake

Name: No-Butter Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 10 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour; 1 cup sugar; 1/3 cup unsweetened cocoa powder (good quality); 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup water (room temperature); 1/3 cup vegetable oil; 1 tablespoon white vinegar; 1 teaspoon vanilla extract

55 min 10 slices Easy

All Recipes

No-Butter Chocolate Cake

A rich, moist chocolate cake made with oil, not butter. Perfect for those looking to enjoy a butter-free dessert without compromising on flavour.

Prep

15 min

Cook

30 min

Total

55 min

Servings

Difficulty

Easy

Chocolate cake is a beloved classic, but this version takes it to the next level by eliminating butter entirely. By using oil, we achieve a moist and tender crumb that is just as rich and satisfying. This cake is perfect for anyone who is looking to cut down on dairy or simply wants to try a lighter alternative. This butter-free chocolate cake is not only delicious but also incredibly easy to make, requiring just one bowl for minimal cleanup. Whether you're catering to dietary restrictions or simply experimenting with new baking techniques, this cake is sure to impress. Ideal for both seasoned bakers and beginners, this recipe ensures you won't miss the butter. The result is a decadent dessert that can be enjoyed on any occasion.

Ingredients

Servings

For the cake

Instructions

Preheat the oven

Preheat your oven to 180°C (350°F). Grease a 23 cm (9-inch) round cake pan.

Pro tip: Line the bottom with parchment paper for easier removal.

Mix dry ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Add wet ingredients

Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix well until smooth and no lumps remain.

Pro tip: Do not overmix to avoid a dense cake.

Pour batter into pan

Pour the batter into the prepared cake pan and spread evenly.

Bake the cake

Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through for even baking.

Cool the cake

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Pro tip: Ensure the cake is completely cool before frosting.

💡

Tips & Tricks

<ul><li>Use a good quality cocoa powder for the best chocolate flavour.</li><li>Ensure your baking soda is fresh for proper rising.</li><li>Let the cake cool completely before frosting to avoid melting.</li></ul>

Serving Suggestions

Serve your no-butter chocolate cake with a dusting of icing sugar or a dollop of dairy-free whipped cream for a simple yet elegant presentation. Pair with a hot cup of coffee or tea for a delightful treat. For those interested in exploring more butter-free desserts, consider trying oil-based muffins or swapping avocado for butter in your favourite brownie recipes. These alternatives provide a unique texture and flavour profile without the use of butter.