An easy, non-dairy, no-egg cake that is surprisingly moist. A vintage recipe from WWII days, when milk and eggs were rationed.
1 1/2 cups of flour
1 cup of sugar
3 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons vegetable oil or melted shortening
1 tablespoon vinegar
1 teaspoon vanilla
1 cup cold water
Preheat oven to 350 F. Sift all dry
ingredients into an ungreased 9x9-inch cake pan. Make a well in the center and pour the oil, vinegar, vanilla and cold water into it. The
combination will start to bubble. Mix with a fork until well combined. Don't worry if there are a few lumps, avoid overmixing. Bake for 25 to 30
minutes. Let cake cool completely in the pan.
Sprinkle with powdered sugar if desired.
Cut into squares to serve. Or, bake in an 8x8-inch pan for 35-40 minutes. For a 9x13-inch pan, double the ingredient amounts and bake for 45 mins to 1 hour.
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