|Recipe courtesy of SweetLittleBlueBird.com|
- 1 1/2 Cups flour (all-purpose)
- 3 Tbsp. cocoa (unsweetened)
- 1 Cup sugar (All purpose sugar - Granulated Pure Cane Sugar)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 5 Tbsp. vegetable oil
- 1 Cup water
1. Preheat oven to 350 degrees F.
2. Mix first 5 dry ingredients in a greased 8" square baking pan.
3. Make 3 depressions in dry ingredients - two small, one larger.
4. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all.
5. Mix well until smooth.
Bake on middle rack of oven for 35 minutes.
6. Check with toothpick to make sure it comes out clean. Cool.
7. Top with your favorite frosting.
- You can double this recipe, just use a 9x13 baking pan.
- Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan.
- You can also make cupcakes - be sure to adjust baking time.
- Many people have used Gluten Free flour mixes fort this recipe and said the cake turns out wonderful! This is a great tip from someone that made the cake using a GF mix - "...the mix I use is 1c. brown rice flour, 1c. white rice flour, 1/3 c. tapioca starch, 2/3 c. potato starch, 1tsp. xanthan gum. I've used it in everything from bread to cookies to cakes, and I love it. I do add just a bit more leavening agent *usually baking soda* than the recipe calls for. For instance, in this recipe I just added 1/2 of what it called for more. So the recipe called for 1 tsp, so I added 1 1/2. And it was SO good. Hubby didn't even know it was vegan. And he's a full on man lol. Meat, potatoes, you get it." She also added another note for this GF mix - "I only increase the leavening on cakes and bread. cookies are fine."