- 1 1/2 cup all purpose flour
- 3 tablespoons unsweetened cocoa
- 1 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoons pure vanilla extract
- 5 tablespoons vegetable oil (coconut oil works just as well)
- 1 cup water
Spray and flour a square baking pan.
Mix dry ingredients in a medium sized bowl. Make 3 depressions in dry ingredients. Pour vinegar into one depression, vanilla into another and the oil in the third. Pour water over entire mix. Whisk until smooth. Pour into pan.
Bake in middle rack of oven for approximately 35 minutes. Check with toothpick making sure it comes out clean after inserting into center of cake. Be sure not to over bake this cake.
A sprinkling of powdered sugar is enough to top this cake but if you like frosting (like we do) and don't mind the dairy, we top it with butter cream seen below.
Double recipe for a 9x13 inch cake pan. Bake cake at 35 - 40 minutes.
Butter Cream Frosting
This makes enough to cover a 9x3 pan. Half the recipe for a square cake.
- 2 1/2 - 3 cups powdered sugar
- 1 cup softened at room temperature butter
- 1 teaspoon pure vanilla extract
- 1-3 Tablespoons milk (almond milk works great)
