This cake recipe is my grandma’s from WWII. During that time, they were unable to get eggs and butter, so this recipe was a creative way to bake a cake without those ingredients. I personally think it tastes better than any cake that has eggs or butter in it anyway! I wanted to make this quickly, so I only did one layer, but this would be perfect for a 2-layer cake.
Start off by putting all of the dry ingredients (flour, cocoa, sugar, baking soda, salt) directly into your ungreased cake pan. Mix until well combined.
Next, make three wells in the mixture. Pour the canola oil in one, the white vinegar in one, and the vanilla in the other. Pour water over the mixture and stir until well combined.
Place in an oven at 350 degrees and bake 35-40 minutes. Let cool and top with the frosting of your choice. I used a confectioner’s sugar frosting for this one, but I personally thought it was too sweet for the cake. A cream cheese frosting would probably be perfect with this.
World War II (Chocolate) Cake
- 1 1/2 cups flour
- 3 TBSP cocoa
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 6 TBSP canola oil
- 1 TBSP white vinegar
- 1 tsp vanilla
- 1 cup water
- Preheat oven to 350 degrees
- Sift flour, cocoa, sugar, baking soda, and salt in an ungreased 8-inch cake pan. Mix until well combined.
- Make 3 wells in the mixture and put canola oil in one, vinegar in one, and vanilla in the other. Pour water over the entire mixture and stir until well combined.
- Bake for 35-40 minutes. Let cool and top with the frosting of your choice.