This recipe is egg free, Milk free, Butterless, No need for bowls or electric mixers! Moist and decadent cake.
- 1 1/2 Cups flour (all-purpose)
- 3 Tbsp. cocoa (unsweetened)
- 1 Cup sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 5 Tbsp. vegetable oil
- 1 Cup water
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.
Tips and Decor:
You can decorate it with chocolate balls on top and drizzle some caramel or sprinkle powdered sugar (optional).
You can double this recipe, just use a 9×13 baking pan.
Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients.
Don’t forget to grease your pan. You can also make cupcakes – be sure to adjust baking time.