This rich, moist chocolate cake is mixed by hand in just one bowl and is naturally dairy-free. No butter, eggs, or milk needed. The cake is great the day of baking, but even better a day or two later. It bakes in an 8x8 pan.
0 Heat oven to 350 degrees F.
1 Spray an 8-inch square or 9-inch round baking dish with nonstick cooking spray.
2 In a large mixing bowl whisk together flour, sugar, cocoa powder, baking soda, and salt.
3 Add oil, water, and vanilla extract all at once and stir just until everything is combined and no dry spots remain.
4 Stir in chocolate chips.
5 Pour batter into prepared baking dish.
6 Bake until the cake is set in the middle, 27 to 30 minutes. (Note: In a thicker pan made of glass or ceramic, the cake may take up to an extra 5 minutes to cook all the way through.)
7 Allow cake to cool completely. Once cool, top however you'd like (I like a simple dusting of powdered sugar or this chocolate frosting).
8 Slice and serve! (This makes 9 generous slices or 12-16 smaller slices.)
