Chocolate Cake Made With Salad Dressing
Craft a delightful homemade chocolate cake that will surprise your guests with its unique twist—discover the secret ingredient that takes it to the next level!
Total time
40 min
Servings
6
Calories
354
Category
Salads
Discover the magic of a moist, tender chocolate cake made with an unexpected secret ingredient: salad dressing. This easy, low-cholesterol dessert comes together in under an hour and delivers a rich, decadent flavor that will surprise everyone at the table.
Ingredients
Makes 6 servings
- 2 flour
- 1 sugar
- 2 baking soda
- 4 water
- 1 vanilla
- 1 lemon juice
Method
Sift flour, sugar, baking soda and cocoa together.
Add water.and lemon juice and vanilla
Add salad dressing.
Beat by hand.
Place batter in a greased and floured 9 inch square pan.
Bake in moderate oven, 350 degrees Fahrenheit, for 40 minutes or til done my oven is wonky.
Cook's notes
- Use a neutral-flavored salad dressing like mayonnaise-based or vinaigrette for best results.
- Sift dry ingredients twice to ensure a smooth, lump-free batter.
- For a richer flavor, substitute half the water with strong brewed coffee.
Easy swaps
- Instead of 2 flour, use 2 cups all-purpose flour or gluten-free 1-to-1 flour blend
- Instead of 1 sugar, use 1 cup granulated sugar or coconut sugar
- Instead of 4 water, use 4 tablespoons water (or coffee for depth)
- Instead of 1 lemon juice, use 1 tablespoon lemon juice or white vinegar
Frequently asked
Can I taste the salad dressing in the cake?
No. The salad dressing adds moisture and tenderness without any savory flavor, especially when paired with cocoa and vanilla.
Is this cake truly low cholesterol?
Yes, because it uses salad dressing instead of eggs and butter, significantly reducing cholesterol content.
Can I use a different pan size?
Yes, but adjust baking time. For a 9x13 pan, bake about 25–30 minutes; for cupcakes, 15–18 minutes.
