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Prep time
5 minutes
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Cook time
35 minutes
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Serves
8 inch square
Author Notes
During the Depression, when people rationed their eggs and butter, this simple, one-bowl cake became popular as an affordable way for families to get their chocolate fix with limited ingredients.
It's conveniently vegan, and allergen-friendly, too -- it contains no peanuts, tree nuts, dairy, or eggs.
Frost with any simple frosting, a glaze of powdered sugar/water/vanilla (if you want to keep it vegan) or just sprinkle with powdered sugar after the cake has fully cooled. —Andrea
Ingredients
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1.5 cups
flour
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1 cup
sugar
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3 tablespoons
cocoa powder
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1 teaspoon
baking soda
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.5 teaspoons
salt
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1 tablespoon
white vinegar
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5 tablespoons
oil (a neutral oil like canola is best)
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1 teaspoon
vanilla
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1 cup
water
Directions
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Preheat oven to 350 degrees
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Mix the dry ingredients in a bowl with a wooden spoon or whisk. Or really, anything will work
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Add your wet ingredients to the dry ingredients, and mix by hand until smooth and lump-free. Your cake batter will be runnier than you're used to. This is *not* a problem!
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Pour the batter into greased 8" square pan, or a 12-cupcake lined tray
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Bake in oven until a toothpick comes out clean, approximately 35 minutes for cake, or 20 minutes for cupcake
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