This eggless, butterless, milkless cake was popular during World War II when the egg and dairy ingredients were scarce. It is the most moist, delicious chocolate cake I’ve ever come across. Many people mistakenly think it is a mayonnaise cake. It’s always a hit!
- 1 1/2 cups flour
- 1/4 cup baking cocoa
- 1/2 tsp salt
- 1 cup sugar
- 1/2 tsp baking soda
- 1/3 cup cooking/salad oil
- 1 Tbs vinegar
- 1 cup water
- 1 tsp vanilla (optional)
- 1/2 tsp cinnamon (optional)
- Sift together the flour, cocoa, salt, sugar and baking soda.
- Add remaining ingredients. Blend well but don’t beat too hard.
- Bake in greased loaf pan or 8×8 square cake pan at 350 Fahrenheit for approximately 30 minutes. It is done when an inserted toothpick pulls out clean.
- Makes 12 cupcakes, or 1-1/2 or double the recipe for a Bundt cake pan or 9×13 pan.
- If made with Gluten Free or Einkorn Flour, being sure to include the correct binder to compensate for gluten. To see this recipe using Einkorn, see my February 1, 2017 post.
- You can make vegan vanilla or chocolate butter cream frosting using your choice of nut milk and an alternative vegetable oil “butter”.
Try this and you may never use another chocolate cake recipe. I’ve intended to take photos of the full cake but it always gets eaten by family before I get to it. I confess – I usually eat a significant amount of the batter!
- Substitute left over coffee, or orange juice, for the water.
- Add coffee, almond, or orange flavoring to the frosting.
You might also want to try my Easy Peanut Butter Cookies for the holidays!