This is one of the very first cakes I ever made, yet I abandoned it years ago in favor of more complicated and exciting recipes. But I returned to it recently because I needed something easy (couldn’t get to the store), fast (no time), delicious (DUH) and vegan (egg AND dairy allergies).
And I remembered this cake. It’s easy to forget that it’s vegan (and you’ll see for yourself when you make it) because it is impossibly rich, moist, tender and fudge-y. Without a speck of butter or milk, or a single egg.
Even better? Here are the “tools” you need to make it:
Yes, a fork. And the reason you don’t see a bowl is because the batter is mixed right in the baking pan (this just keeps getting better, right?).
The origins of the recipe vary, but the most commonly shared is that it was created during the Depression, when eggs and dairy were considered luxury items, and desserts needed to be made from inexpensive, pantry-staple ingredients.
Though my preferred method of making this cake is in an 8″ x 8″ pan, I’ve included instructions for both a standard-sized sheet cake, as well as cupcakes. And though my preferred method of SERVING this cake is with a simple dusting of confectioner’s sugar, it pairs beautifully with your favorite frosting, some freshly whipped cream or a scoop of ice cream.
Oh – and I have used a cup-for-cup flour replacement when I made it for a gluten-free pal and it worked out beautifully.
Maybe we should call this “MIRACLE CAKE”????
Whatever you call it, make it. Because you will LOVE it, cherish it, devour it and make it again and again and again.
1 1/2 cups flour
3 tablespoons unsweetened cocoa powder (regular or Dutch process)
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking soda
2 teaspoons vanilla
1 teaspoon white vinegar
6 tablespoons vegetable oil
1 cup cold water
confectioner’s sugar, for dusting
Pre-heat the oven to 350. Place all dry ingredients in a lightly greased 8 x 8 baking pan – mix with a fork to combine; tap the pan lightly to level.
Make three wells in the mixture – 2 small, 1 medium (smiley face optional). Place the vanilla in one small well, the vinegar in the other, and the vegetable oil in the medium well. Pour the cold water all over and stir with a fork till the batter is smooth and well combined.
Bake for 35-40 minutes, or till a toothpick comes out clean. Cool cake in the pan on a wire rack. Dust with confectioner’s sugar and serve.
To make a 9 x 13 cake, double the ingredients and bake for 35 – 40 minutes.
To make 24 cupcakes: double the ingredients and bake for 15 minutes.
This delicious recipe brought to you by Sheri Silver
Check out all of my desserts on my Pinterest board!