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This slightly bizarre cake has a texture more like a very light brownie than a proper cake. It has the advantage of being eggless, milkless, and shockingly hard to mess up. I've found this recipe in a lot of places: the internet has several versions; a couple of my allergy cookbooks include it; my sisters and I originally learned it in junior high school home ec.
Mix:
1 1/2 Cup Flour (All-Purpose OR Cake Flour and add a bit)
1 Cup Sugar
1/4 Cup Cocoa Powder
1 tsp. Baking Soda (not powder!!)
Add and Stir:
1 tsp. Vanilla (or other liqueur, such as Creme de Cacao)
1 Tbsp. Vinegar (not a typo!)
1/4 Cup Oil
1 Cup Water
If you like, you can mix in 1/2 Cup Dark Chocolate Chips. Bake at 350 F for 30-35 minutes in a 9X9 pan or one with similar volume. If you add chips, bake an additional 5-10 minutes. Tastes nice sprinkled with powdered sugar. If you make cupcakes, 15-20 minutes, possibly slightly more if you added chocolate chips.
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This file recreated from The Internet Wayback Machine in January 2002. Copyright Rebecca Allen, 2002.
Updated 6 August 2018