Eggless and Dairy-Free Chocolate Cake

This depression cake III is a delicious eggless and dairy-free chocolate cake recipe that was popular during the Great Depression. It is made without eggs and milk, using simple pantry ingredients. This cake is moist, rich, and flavorful, making it a perfect dessert for anyone with dietary restrictions or allergies. The recipe is easy to follow and doesn't require any special equipment. Enjoy a slice of this delectable cake and indulge in a piece of history!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon vinegar
• 1/3 cup vegetable oil
• 1 cup water

Directions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch pan.
2. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
3. Make three wells in the dry ingredients. Pour the vanilla extract into one well, the vinegar into another, and the vegetable oil into the third well.
4. Pour the water over everything and stir until well combined. The batter will be thin, but that's okay.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it onto a wire rack to cool completely.
8. Once cooled, you can frost the cake with your favorite frosting or enjoy it as is.

Interesting Facts