The recipe for this cake has been around since The Great Depression when ingredients were scarce, and made a comeback during World War II due to rationing. There are no eggs or dairy in this cake, yet it’s moist and tasty, and really easy to make! Dusted with confectioners sugar, it’s a marvelous cake to make for a vegan friend’s birthday. If you wanted to get fancy, you could frost it, but I prefer to throw a handful of chocolate chips in the batter and call it a day. This is a great snack cake that will be on regular rotation here!
- 1 1/2 cups flour
- 1/3 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 cup water
- Preheat oven to 350º. Grease and flour an 8″x 8″ baking dish, set aside.
- In a large bowl, whisk together the flour, cocoa, sugar, baking soda, and salt. Add the vinegar, vanilla, oil, and water to the dry ingredients.
- Stir with a wooden spoon until smooth. Pour the batter into the prepared pan and spread to even out with a spatula.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely on a wire rack, then dust with confectioners sugar,
