If you want an incredible chocolately cake that is eggless, milkless, but full of flavor, this is it. I’ve been making this so many years. Since my husband’s allergic to eggs, it is our staple for chocolate cake. I don’t try any other chocolate cake recipes because this is perfection to us. It bakes well and has a good crumb. It’s not too dense either. This recipe was famous during The Depression because it uses inexpensive and easy to acquire ingredients – all of them are shelf stable. Enjoy…
- 1 1/2 cups all-purpose flour
- 1 cup white sugar
- 4 T. unsweetened cocoa powder**
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla extract (always use the good stuff, real vanilla extract)**
- 1 T. apple cider vinegar**
- 6 T. vegetable oil
- 1 cup cold water
**Known IC irritants, tread carefully!
- Preheat oven to 350° F.
- Mix flour, sugar, salt, baking soda, and cocoa in a mixing bowl.
- Make three depressions, or wells, in your dry mixture.
- Pour oil into one well, vinegar into the second, and vanilla into the third one.
- Pour water all over the mixture and stir well, breaking up all clumps until you have a smooth batter.
- Pour batter into a 8×8″ or 8 or 9″ round cake pan. (I’ve used all of these sizes and they’ve worked well. I use a steel pan and spray PAM baking with flour on it.)
- Bake at 350° for 30-40 minutes, or until toothpick inserted comes out clean.
- Let fully cool and frost with your favorite frosting – optional.