An easy, dairy-free, egg-free chocolate cake that is surprisingly moist. This is a vintage recipe from the Depression era when milk and eggs were difficult to find, or unaffordable. It made a resurgence in WWII days, when milk and eggs were rationed. Today, it’s a great option for people with dairy and/or egg allergies, or for vegans.
Ingredients
- For the cake:
1-1/2 cups all-purpose flour
1 cup granulated 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
- For the frosting:
3 tablespoons butter or margarine, softened
1 cup sifted powdered sugar
3 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
chopped nuts (optional)
Directions
- Bake the cake:
- Preheat oven to 350 F. Sift all dry ingredients into an ungreased 9×9-inch cake pan (see note for other pan sizes *). 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 or until a toothpick inserted into the center comes out clean.
- Make the frosting:
- Melt butter in saucepan, add powdered sugar, cocoa, salt and vanilla and beat until smooth. If too stiff to spread, soften with warm milk or water. Frost while cake is still warm. Sprinkle with nuts, if desired. Cut into squares when cool.
- Variations:
- Bake in an 8×8-inch pan for 35-40 minutes. For a 9×13-inch pan, double the ingredient amounts and bake for 45 mins to 1 hour.
Notes
- * This cake can also be baked in a 10-inch round cake pan, a 10-inch Bundt pan, or an 11×7-inch rectangular pan. (A 9-inch round cake pan will be too small and will over-fill your pan. A 9 x 13-inch rectangular pan is too big and your cake will be too thin.).
- Photo thanks to Elaine Ashton cc.
