Description

This classic Depression-era chocolate cake is a moist, fudgy wonder made entirely with pantry staples and no dairy or eggs. Its unique one-pan mixing method makes it the perfect quick dessert for busy weeknights or last-minute cravings.

Ingredients

1 1/2 cups all-purpose flour
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cider vinegar
5 tablespoons vegetable oil
1 cup water

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Instructions

Preheat your oven to 350 degrees F (175 degrees C).
Sift the flour, sugar, cocoa powder, baking soda, and salt directly into an 8×8-inch ungreased cake pan.
Make one large depression and two smaller depressions in the dry mixture using a spoon or your finger.
Pour the vegetable oil into the large well, the cider vinegar into one small well, and the vanilla extract into the other small well, then pour the water over everything.
Stir the mixture briskly with a fork until well blended, ensuring no dry flour remains in the corners, and bake for 30 to 40 minutes until a toothpick comes out clean.

Notes

To ensure a perfect rise, verify that your baking soda is fresh before starting. For an extra layer of flavor, consider adding a handful of chocolate chips or substituting the water for strong brewed coffee.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American