I know this was posted years ago, but I thought I would add to the thread to say that my favorite EASY homemade chocolate cake recipe calls for vinegar and baking soda instead of eggs. Just as with a red velvet cake, the baking soda and vinegar react together to take the place of the eggs. This recipe was common in the 1930's, when eggs were scarce, and is often referred to as a Depression Chocolate Cake. It's super-easy and delicious as all get-out; plus, it's dairy free, egg free, and vegan!:
3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon table salt
2 cups hot water (you can substitute all or part of the hot water w/already-made coffee, and then omit the instant coffee granules)
3/4 cup vegetable oil (you can substitute canola oil or olive oil, although not EVOO)
2 tablespoons white vinegar (I've also used cider vinegar and red wine vinegar - all work well)
1 tablespoon instant coffee granules
1 tablespoon vanilla extract
Preheat oven to 350 degrees Farenheit. Lightly grease and flour* a 13 x 9 baking pan (alternatively, grease the pan and line bottom w/parchment paper.) *I use cocoa instead of flour for chocolate cakes, so they don't end up with white flour residue on them. Plus, it adds to the chocolateyness.
With a whisk, mix dry ingredients in a large mixing bowl. Combine the liquid ingredients together in a large measuring cup and then add to the dry ingredients, stirring just until combined.
Pour batter into prepared pan. Bake at 350 for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs on it. (if it comes out clean, it will be overbaked.) This can also be baked in 2 - 8" or 9" round pans, but you would reduce the baking time to approx. 25-30 minutes (or until done.)
