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!
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.
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Notes
If you decide to try this, be sure to follow the instructions, which include making little wells in the dry ingredients and placing certain liquids in each one. The scientific combination of the baking soda and vinegar will cause the cake to rise. Deviating from the recipe instructions may not yield the results you want.
Using oil instead of butter for the fat allows you the opportunity to use your favorite oil, or even something like coconut oil as an alternative. I used canola oil and have not experimented with anything else. Please do let me know your results if you do!