This is a depression era recipe that works without butter, eggs or milk. While it was devised out of necessity, it is the perfect option for vegan chocolate cake lovers. This simple cake can be jazzed up any number of ways. I’ve served it as shown here dusted with icing sugar with a bit of jam on the side, but you could add fresh berries, a chiffonade of mint leaves, or a drizzle of chocolate sauce – whatever you have on hand. It’s the perfect quick dessert for a last minute dinner party or weeknight treat!
1Preheat the oven to 350F and prepare a cake pan. I used a 10” non-stick spring form pan but this works in an 8” round (make two for a layer cake) or 8x8 glass square pan just as well. In a large bowl combine flour, sugar, cocoa, baking soda and salt. Stir to combine. Make three wells in the flour and add the vanilla to one, the vinegar to another and the oil in the largest. Pour the water over the top and, working quickly, stir to combine. Do not over mix, it’s okay to have a few lumps. Pour the batter into your pan and smooth it evenly to distribute. Bake 25-40 min or until a toothpick inserted in the center comes out clean.
1Use this recipe for cupcakes and trifles too!