Prep 10 mins
Cook 30 mins
My mother has been making this cake for birthdays & holidays for almost 40 years! It is my absolute fave and always gets raves about it. She generally will double this recipe to fit in a 13 x 9 pan. It is a very moist cake made with no Dairy or Eggs. It is good with Butter Cream Frosting and especially with Peanut Butter frosting.
- 1 1⁄2 cups flour
- 1 cup sugar
- 4 tablespoons cocoa
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1⁄2 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- 1 cup cold water
- Mix first 5 dry ingredients in a bowl, then add the rest and mix well until there are no lumps.
- Pour in a greased 8 X 8 baking pan.
- Bake 30 minutes at 350°F.
Impressive and super easy cake! i doubleld the recipe and baked it in a 13x9 pan. i really liked this cake and will definetly make it again!
This was great. I used canola oil instead of veggie oil, so I could be sure it was dairy and soy free (allergies) I made a peanut butter frosting for it, but it would have been wonderful with alone or with a sprinkling of powdered sugar.