Make a Delicious, Chocolate Cake That Vegans Can Eat

Most of the time that people have Vegans over for dinner, they get fruit for dessert.  There's nothing wrong with fruit for dessert but this is a great alternative.  Developed during WWII this cake was easy to make even when a family was under tight rationing.

My family called it Canadian No Egg cake.  My mom loved this recipe because the cleanup was easy.  I loved it because the cake was always moist!

(You can add a frosting or glaze if desired.)

3 C. Flour
6 T cocoa powder
2 t baking soda
2 C. sugar
1 t salt
3/4 C oil (divided into 3 holes)
6 T white vinegar (divided into 3 holes)
6 t vanilla (divided into 3 holes)
2 C cold water

Preheat oven to 350 degrees.  Mix ingredients in an un-greased 9x12" glass pan.  (I'm sure you can do it in a standard pan, we always used the glass one).

1. Sift together dry ingredients into 9x12' ungreased pan
     3 C. Flour
     6 T cocoa powder
     2 t baking soda
     2 C. sugar
    1 t salt
2. Make 3 holes in the dry ingredients

1. Put 1/4 C oil, 2 T vinegar, and 2 t vanilla in each hole
2. Pour cold water over all and mix 

1. Make sure ingredients are evenly distributed but not over-mixed
2. Bake at 35-40min @ 350 degrees 
3. A toothpick will come out clean