- 20 minutes
- 35-45 minutes
Have a family member or friend whose allergic to eggs? This is a great dessert option for them! You won't even miss the eggs in this super moist, chocolatey cake.
In a medium mixing bowl, mix the flour, cocoa, white sugar, baking soda, and salt.
Add the lemon zest, lemon juice, vanilla, vegetable oil, and water. Mix thoroughly to achieve a creamy batter. Mix in the chocolate chips.
Pour into a greased 9x9-inch baking dish, and bake in a 350-degree oven for 35 to 45 minutes.
To make the frosting, combine the melted butter, cocoa, sugar, milk, and vanilla in a small mixing bowl. Whip until smooth.
- When the cake has cooled, spread the frosting on the top.
- Serve warm or cold.