Eggless Mayan Chocolate Cake

Preheat oven to 350 degrees.

Grease and flour cake pans.

Wisk together:

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 6 Tbsp baking cocoa
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 3/8 tsp ground cayenne pepper

Add then mix with electric mixer on medium speed for 3 mins:

  • 2 cups water
  • 2/3 cup canola oil
  • 2 tsp. vanilla extract
  • 1 tsp. white vinegar

Pour immediately into prepared cake pans and bake:

  • 2 8×2″ round cake pans – 30-40 mins
  • 3 8×1.5″ round cake pans – 25-35 mins
  • 18 cupcakes – 25-30 mins

Frost with Valerie’s Amazing Chocolate Buttercream Frosting