By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 15
345 cal · 45 min
Chocolate Oil Cake
Recipe GLPRc74f9114799433
A rich and moist chocolate cake made without butter or eggs, relying on vegetable oil and a tangy vinegar-water base for moisture and tenderness. This simple one-bowl cake is naturally dairy-free and vegan, with a deep cocoa flavor and tender crumb that's perfect for any occasion.
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Ingredients
2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 cup vegetable oil
2 cups water
2 tablespoons distilled white vinegar
2 cups white sugar
Directions
Preheat your oven to 350°F (175°C). Lightly grease or line a 9x13 inch baking pan.
In a large mixing bowl, combine the white sugar, all-purpose flour, baking soda, salt, and unsweetened cocoa powder. Whisk these dry ingredients together until evenly distributed.
Pour the water, vegetable oil, distilled white vinegar, and vanilla extract into the dry mixture. Using a hand mixer or sturdy whisk, beat the batter until smooth and well combined, about 1-2 minutes. The batter should be thin and pourable.
Pour the batter into the prepared 9x13 inch pan, spreading it evenly.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should spring back when lightly touched.
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before serving.
Comments
Every ingredient is a pantry staple at any Charlotte grocery chain, and at deep discounts at ALDI or Walmart—this cake costs under a dollar per serving. The stated 45 minutes is honest for a one-bowl recipe that requires minimal hands-on time, and the formula (oil-based, no eggs, acid-vinegar reaction for rise) produces a moist crumb that reheats well or keeps for days. This is a reliable weeknight dessert that feeds a crowd without fuss or a second trip anywhere.
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