This vintage recipe was born out of the shortages during the war. Bakers had to make due with what was available. This eggless cake was born out of ingenuity!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 12 servings
- 1 1/2 cup all-purpose flour
- 1 cup white sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 6 tablespoons canola oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup cold water
- powdered sugar
Preheat oven to 350 degrees F.
In an 8-inch square baking pan, whisk together the flour, sugar, salt, baking soda and cocoa.
Use a spoon to make three wells in the dry ingredients, one large well and two smaller wells. Pour the oil into the largest well, the vinegar into one of the smaller wells, and the vanilla into the last well. Pour the cold water over the top of everything and stir it all together with a fork.
Immediately transfer pan to the oven and bake for 30 to 35 minutes.
Remove cake to a wire rack to cool. When cooled, cut into squares and sift powdered sugar over the top.
Serving: 1piece | Calories: 189cal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 190mg | Potassium: 44mg | Fiber: 1g | Sugar: 17g | Calcium: 5mg | Iron: 1mg