Eggless Chocolate Cake with Raspberry Balsamic Vinegar

The recipe for this cake originates from the Great Depression. One bite and you would never guess that there are no eggs. Surprisingly, moist, with a rich chocolate flavor this cake is perfect to satisfy those chocolate cravings.

With an extra kick of Zarzis Raspberry Balsamic Vinegar and Zarzis Butter Olive Oil this recipe is also vegan to boot.

Ingredients

Cake

½ cup Zarzis Butter Olive Oil

2 cups sugar

1 teaspoon vanilla

1½ cups water

2 tablespoons Zarzis Raspberry Balsamic Vinegar

2½ cups flour

1 teaspoon baking soda

½ cup cocoa powder

½ teaspoon salt

Frosting

2 cups dark chocolate chips (10 ounces)

3/4 cup full-fat coconut milk

1 1/4 to 1 1/2 cups gluten-free powdered sugar

1 teaspoon vanilla extract

Directions

Cake

Preheat oven to 350°. In a medium mixing bowl, beat together Zarzis Raspberry Balsamic Vinegar and Zarzis Butter Olive Oil, vanilla, water, and sugar. In another bowl, sift flour, baking soda and cocoa powder. Mix in salt to combine. Slowly beat in dry ingredients to the oil-sugar mixture. Then add vanilla, water, and vinegar. Beat until well-combined. Grease a 9 x 13 baking pan and spread batter in an even layer. Bake for 30-35 minutes or until a toothpick inserted in center comes out clean.

Frosting

Melt the chocolate either in 30 second bursts in the microwave (stirring vigorously between each burst) until the chocolate is mostly melted with some solid pieces still visible. Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth.

Then beat in 1 1/4 cup of the powdered sugar a little at a time, followed by the vanilla. Beat until smooth. Reserve in mixer bowl and chill in fridge for 20 minutes. Upon removal give the frosting a quick whiz with the hand beater or mixer. If the frosting isn’t stiff enough add small amounts of powdered sugar as needed.