Chocolate Vinegar Cake
a Great Depression era recipeThis is my final part to my “No egg-scuses: let’s make something delicious” series!
I made chocolate vinegar cake, which may sound weird but is actually super interesting! It’s a Great Depression era recipe that uses pantry items to make a fluffy and airy chocolate cake. I don’t consider it one of the best cakes I’ve made, but it definitely is one of the easiest and simplest!
Remember those science fair experiments where you use baking soda and vinegar to make a lava eruption? Or you probably remember seeing a tv show with it in a school. This cake uses that very same reaction to add air and texture to the cake. That’s why there’s no need for eggs!
Ingredients
8" or 9" square pan
1.5 cups (~213 grams) all-purpose flour
1 cup (~200 grams) granulated sugar
1/4 cup (~25 grams) cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon vinegar
1 teaspoon vanilla extract
1/3 cup (~78 milliliters) oil
1 cup (~236 milliliters) water
Buttercream of choice, optional
Directions
Preheat the oven to 350 degrees F.
Add 1.5 cups flour, 1 cup sugar, 1/4 cup cocoa powder, 1/2 teaspoon salt, and 1 teaspoon baking soda to your 9 inch square pan. Mix it all together with a fork.
Then add 1 tablespoon vinegar, 1 teaspoon vanilla extract, 1/3 cup oil, and 1 cup water to the dry ingredients. Mix it all together once again. Give the pan a few taps on the counter.
Bake for 30-35 minutes until a toothpick placed in the center comes out clean.
You can eat the cake warm by letting it cool a bit or you can frost it with your buttercream of choice. If you choose to frost it, let it cool completely to room temperature.
Enjoy!
Is there a Depression era recipe that you recommend?
