Vicki’s sister, Kristal, told us about this cake recipe from WWII which doesn’t use eggs or butter. It seemed like a good time to give it a try since these days our groceries are running low.
Dairy Free Dark Chocolate Cake
Servings: 9
Calories: 259kcal
Equipment
- 8 inch square glass cake pan
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp salt
- 4 Tbsp Special Dark cocoa powder
- 1 Tbsp white vinegar
- 1 tsp vanilla or vanilla bean paste
- 6 Tbsp vegetable oil
- 1 cup water
- 1/4 cup powdered sugar
- fresh berries
Instructions
- Preheat oven to 350°.
- Mix all the dry ingredients in a non-greased 8 inch glass cake pan.
- Make 3 wells in the dry ingredients with the back of a tablespoon.
- Put the vinegar, vanilla, and vegetable oil in each of the 3 wells. Pour water over ingredients.
- Mix all ingredients until everything is well combined.
- Bake for 26-28 minutes.
- Cool completely.
- Sift powder sugar on top of cake and top with fresh berries.
Notes
Any berries you have on hand would work great. Placing a scoop of ice cream next to the cake makes it extra special!!