Time: 50 min.
Complexity: easily
Servings: 16

On the one hand, it's a truly crazy idea to make a cake without eggs, butter, and milk. But on the other hand, all of its ingredients, including flour, cocoa, vinegar, baking soda, vegetable oil, and plain water, work so well together that the cake turns out fluffy, soft, and, most importantly, pleasantly moist, with a rich chocolate flavor. If desired, you can decorate this cake with frosting, or eat it like a cupcake with a glass of milk.

Ingredients:

• 1.5 cups premium flour
• 3 tablespoons cocoa powder
• 0.5 tsp salt
• 1 cup of sugar
• 1 teaspoon of baking soda
• 2 tsp vanilla extract
• 1 teaspoon white vinegar
• 6 tablespoons of vegetable oil
• 1 cup cold water

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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Preparation:

Step 1
• Preheat oven to 175°C.
Step 2
• Place the dry ingredients in a bowl. Make three small holes in the mixture. Pour vanilla extract into one hole, vinegar into another, and vegetable oil into the third. Add water and stir. Pour the batter into a lightly greased 20x20 cm pan. Bake for 30–35 minutes.

Votes: 1

Author of the recipe - Gail Gand (USA) – pastry chef and co-owner of the Chicago restaurant TRU