No eggs, no butter, no milk? No problem.
This cake is make without milk or eggs or butter and is moist, dark and delicious. No one knows for sure how long this cake has been around but many think it is a brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. One more plus .. no mixing bowl. This cake is made directly in the baking pan hence no mess!
Wow, now that’s what I call a great recipe!
1 1/2 cups (7 ounces) bleached all-purpose flour
1/4 cup (0.75 ounce) unsweetened, non-alkalized cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (7.5 ounces) granulated sugar
1 teaspoon vanilla extract
1 tablespoon white or cider vinegar
6 tablespoons vegetable oil
1 cup water
Position a rack in the center of the oven and preheat to 375°F. Lightly grease an 8-inch square pan.
Sift the flour, cocoa, baking soda, and salt directly into the baking pan, then add the sugar. With your finger, poke 2 small holes and 1 large one in the dry ingredients. Into one of the small holes pour the vanilla, into the other one the vinegar, and into the larger one the oil.
Pour the water over all the ingredients and stir the ingredients together with a table fork, reaching into the corners, until you can’t see any more flour and the batter looks fairly well homogenized.
Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out dry. Cool the cake in the pan on a wire rack, then cut and serve it from the pan.
Carbohydrates 38 g (13%)
Fat 9 g (14%)
Protein 2 g (5%)
Saturated Fat 1 g (4%)
Sodium 181 mg (8%)
Polyunsaturated Fat 2 g
Fiber 1 g (5%)
Monounsaturated Fat 6 g