Heat oven to 350
Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with Earth Balance dairy-free butter and coconut oil.
1.5 c flour
1 c sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla {affiliate link}
1/3 cup oil
1 c cold water
Combine ingredients by hand or with a mixer. We use our KitchenAid Stand Mixer {affililate} because it gets the flour lumps out well. Pour batter into a greased pan or 100% silicone food-grade muffin cups {affiliate}.
Bake approximately 30 minutes in the oven until the cake springs back to the touch or a toothpick comes out clean. Time varies depending on the pan you use.
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