Eggless Chocolate Cake

This delicious cake uses Pomegranate Vinegar to make it light and moist! You'll never know it's in there!

This is a variation of a cake that Jodi Spindel’s grandmother made during the depression. It contains no eggs and no milk so it is really economical to prepare. Instead, vinegar is used in combination with baking soda to make a moist and light cake that you will love!

Ingredients:

1 ½ cups all-purpose flour
1 cup sugar
½ teaspoon salt
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
1 tablespoon Spindel Farms Pomegranate Vinegar
1 cup cold water
1/3 cup vegetable oil
1 teaspoon vanilla

Preheat oven to 350˚. Coat an 8×8 square baking pan with pan spray. In a large bowl, sift all dry ingredients together; use a whisk to mix together thoroughly. Stir all liquid ingredients together and pour into a well in the dry ingredients. Stir to fully moisten; do not over mix, but stir until there are no lumps in the batter. Pour into prepared pan and bake for 35 minutes, until toothpick inserted in the center comes out clean. Cool on a rack, in the pan for 15 minutes before slicing. This cake is delicious on its own, but you can sprinkle with powdered sugar or add whipped cream or ice cream. A double recipe makes a bundt or 9×13.