Description
A simple, egg-free and dairy-free cake that originated during the Great Depression when ingredients were scarce. It’s surprisingly moist and flavorful.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Make three wells in the dry ingredients. Pour water into one, vegetable oil into another, and vinegar into the third. Add vanilla to the water well.
- Stir all ingredients together until just combined and no dry streaks remain. Do not overmix.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.