Cook Time: 35 Minutes
Ready In: 50 Minutes
Yield: two-and-a-half 8" pans, or one 13x9x2 pan
"This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for nondairy chocolate chips."
3-3/4 cups all-purpose flour
1-1/4 teaspoons salt
2-1/2 cups white sugar
1/2 cup and 2 tablespoons unsweetened cocoa powder (milk-free)
2-1/2 teaspoons baking soda (or 2tsp baking soda + 2 tsp egg substitute+ 4tbsp H2O+ 1 to 2 tbsp salba, 1/4 cup apple sauce)
3/4 cup and 1 teaspoon vegetable oil (or 1 & 1/4 cup oil)
2 tablespoons and 1-1/2 teaspoons white vinegar (or reg vin + cider vinegar)
2-1/2 teaspoons vanilla extract
2-1/2 cups cold water
1-1/4 cups semi-sweet chocolate chips (milk & nut free)
Note: Ingredients above were scaled up to serve 20. The directions below still refer to the original recipe yield (8).
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
- In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.