Busy-day Chocolate Cake

Earlier this year, my sister discovered that her chronic migraines were due in part to food allergies. She has since cut out all dairy and nuts from her diet and is seeing relief. We celebrated our dad's birthday over the weekend and, since I made him macaroni and cheese (which she can't touch with a 40 foot pole), I made her this vegan chocolate cake for dessert.

I was skeptical. What on earth does a cake look or taste like without butter or eggs? I'll tell you.

Delicious. This cake is moist and full of flavor and I had all the ingredients on-hand.

Everyone loved it!

Busy-day Chocolate Cake

from Mad Hungry

1 1/2 cups all-purpose flour

1 cup sugar

3 tbs unsweetened cocoa powder

1 tsp baking soda

1/2 tsp salt

6 tbs vegetable oil

1 tsp vanilla extract

1 tbs white vinegar

1 cup cold water

Preheat oven to 350. In large bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Make a well in the center of the mixture. Into the well, add the oil, vanilla, vinegar, and cold water. Whisk until well combined. Pour batter into an 8-inch square cake pan (no need to grease it). Bake for 35-40 minutes, until a cake tester inserted in the center comes out clean. Cool completely in the pan on a wire rack before frosting (or simply top with freshly whipped cream).