This is by far the easiest cake recipe going and is perfect for any celebration that would involve kids who may have egg or nut allergies. It was passed on to my by a friend years ago and continues to be one of my favourite chocolate recipes. It always a hit with the kids as well, which is key!
The original recipe calls for an 8 x 12 pan but I’ve used it for all different sized cake pans and cupcakes. You’ll just need to double or triple it for larger pans and alter the oven temperate accordingly.
Finally, the best part….you don’t even need a mixer!
1 1/2 cups flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
Pre-heat oven to 375 degrees.
Grease the pan.
In a large bowl, combine all dry ingredients – flour, cocoa, soda, salt, sugar.
In a small bowl combine the oil, water, vanilla and vinegar.
Add the wet to dry and stir well to combine.
Pour into baking pan. Bake for 25-30 mins.
Let cool slightly before removing from the pan. Cool completely before icing. This cake also freezes well.