This recipe, also widely known as "wacky cake" originates from WWII USA, when food commodities such as eggs were being used to feed the troops. The result is an eggless chocolate cake that is the fastest and easiest chocolate cake you will ever bake.
A lot of people wonder why the vinegar is in this recipe and if it affects the taste and if baking powder wouldn't be better than baking soda. The vinegar reacts with the baking soda and allows the cake to rise despite the absence of the eggs. The vinegar and baking soda should react completely enough in this recipe that you should not have an aftertaste from it when eating this cake. I have found this cake to be a dead-ringer for your typical Duncan-Hine's variety chocolate cake.


3 cups flour
2 cups sugar
9 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt

3/4 cup canola oil
2 tablespoons vinegar (white or apple cider. I've heard you can use a raspberry balsamic to impart a nice raspberry flavor to the case. Note that typically, the vinegar won't flavor the cake.)
2 teaspoon vanilla
2 cup cold water

Mix the dry ingredients thoroughly.
Add all the wet ingredients, then stir until smooth.
Use one small sheet pan for a sheet cake or two 9-inch round pans for a layer cake.
If using metal baking pans, pre-spray the pans with canola oil and dust lightly with flour. Shake off excess flour.
Bake at 350F for 30 minutes.
Wait until cake is completely cooled to frost it. (Frosting a warm cake tears it apart!)