As a pastry chef, I can make this cake for people who are allergic to eggs or milk.
I love this quick and easy recipe. It doesn’t make a huge cake, and is mixed entirely in the cake pan. All you need to wash is a fork, three measuring cups, and two measuring spoons.
I’m not a huge chocolate fan, so I can omit the cocoa and make any flavor cake I want, with some variations.
Servings: 6 - 8 in 1 layerPrep Time: 5 minutes Cook Time: 35 to 40 minutes
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup + 1 tablespoon vegetable oil
1 tablespoon cider vinegar
1/2 teaspoon vanilla
1 cup cold coffee (good way to use up left over coffee)
In an 8″ square or 9″ round UNGREASED cake pan, combine flour, sugar, cocoa, baking soda, and salt. Mix together with a fork to combine well. Form 3 wells in the dry mixture and into each one put one of the following: oil, vanilla, and vinegar. Pour over all the cold coffee. (Coffee enhances the flavor of chocolate, and no, the vinegar will not be tasted in the baked cake. It is needed to react with the baking soda, as a leavening agent.) Stir well to combine but do not overmix. Bake in a preheated 350-degree oven for 35 to 40 minutes. When cool, frost with 1/2 half recipe of your favorite frosting.
You can bake a layer cake by doubling the ingredients and baking in two pans. Line the pans with parchment paper and spray the sides of the pans well. Before they are cool, cover with a piece of plastic wrap, flip out onto a cookie sheet, and wrap tightly for up to a day.
VARIATIONS: If you don’t want to make a chocolate cake, omit the cocoa, and substitute another flavor of extract for the vanilla. I love to make an orange cake with orange extract and orange zest, or lemon cake with lemon extract and lemon zest. Substitute water for the cold coffee, also. You could make any flavor you want by modifying the extracts.
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