This moist, yummy fudge cake is mixed right in the pan, and can go from start to the table in less than an hour. It also contains no dairy or eggs, so it's a great treat for anyone with allergies to those ingredients. For the same reason, it's also a very inexpensive treat. And, it's vegan, so it's suitable for any and all vegetarians.
- 8 by 8 inch Baking pan (or 9 by 9 inch)
- All purpose flour (not self-rising)
- White sugar
- Unsweetened cocoa
- Baking soda
- White or cider vinegar
- Vegetable oil
- Vanilla (or other) flavoring
- Fork or whisk
Preheat oven to 350 degrees
To dry baking pan, add 1 1/2 cups flour, 1 cup sugar, 3 tbsp. unsweetened cocoa, 1 tsp. baking soda, and 1/2 tsp. salt to baking pan. Combine thoroughly with fork or whisk.
Make 3 hollows in dry ingredients. Add 1 tsp. vanilla to one hollow. Add 3 tbsp. vegetable oil to the second hollow. Add 2 tsp. vinegar to third hollow.
Immediately pour 1 cup room temperature water over all ingredients, and stir well with fork or whisk to combine. There may still be a small streak of flour here or there, or a few small lumps. That's okay.
Quickly put cake in oven. Bake for 25 to 35 minutes, or until cake springs back when gently pressed in the center.
Cool slightly, then serve. You may dust the cake with powdered sugar for decoration, or you can frost it, but it's also great plain. It's also delicious hot served with ice cream.
Labels: snack again