Loading...Received recipe from a friend 35+ years ago and the recipe was developed during the depression/WWII era when eggs and milk were harder to come by. This recipe is vegan/vegetarian as it has no eggs or milk.
Difficulty: Easy
Servings: 16
Prep Time: 10 minutes Cook Time: 30 minutesIngredients
Dry ingredients:
1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa
Ingredients for each “hole”:
1/3 cup cooking oil
1 tablespoon vinegar
1 teaspoon vanilla
Poured over top of all:
1 cup cold water
Directions
Mix dry ingredients in 9 x 9-inch pan. Make 3 holes. Pour oil in one hole, vinegar in another hole and vanilla in last hole. Pour water over top of all. Mix well with fork or hand mixer. Do not beat. Bake at 350 degrees for 30 minutes. After cake has cooled, if desired, you can dust with powdered sugar or iced with your favorite frosting.
Cut into 2-1/4″ squares.
This makes a single layer cake.
Categories: Cakes, Desserts, Non-Dairy, Special Diets, Vegan, Vegetarian
Submitted by: princessvanessa on May 2, 2010
Anita says:
I have this recipe, but in a larger size, for a 9×13. In all the years I’ve made and/or eaten this I never realized it was vegetarian. I have a recipe for the PERFECT icing for this cake (to be honest I can’t imagine the cake without it) I’ll post it and link to this recipe, if you don’t mind.
On October 21, 2010 at 9:32 am