1940s Vinegar Cake Egg Free
Step back in time with this 1940s Vinegar Cake, a delightful egg-free dessert inspired by the resourceful baking methods of wartime rationing. Rich with the flavor of cocoa and subtly tangy from a splash of vinegar, this simple one-bowl cake is as moist as it is easy to make. Using common pantry staples like all-purpose flour, vegetable oil, and sugar, this recipe comes together in just 10 minutes of prep, producing a soft, chocolatey treat perfect for any occasion. Whether you enjoy it plain, dusted with powdered sugar, or paired with a glaze, this budget-friendly, dairy-free cake is a nostalgic nod to the creativity of bygone eras—and a delicious option for modern-day bakers seeking an easy, vegan-friendly dessert.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 tablespoon vinegar (white or apple cider)
- 1 teaspoon vanilla extract
- 5 tablespoons vegetable oil
- 1 cup water
Instructions
Preheat your oven to 350°F (175°C).
Grease and lightly flour an 8x8-inch baking pan or line it with parchment paper.
In a medium mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Create three small wells in the dry ingredients. Pour the vinegar in one well, the vanilla extract in the second, and the vegetable oil in the third.
Pour the cup of water over all the ingredients in the bowl.
Mix with a whisk or spoon until the batter is smooth and no lumps remain. Be careful not to overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Place the pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before serving.
Slice and enjoy as-is, or dust with powdered sugar or glaze for an extra touch.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 42.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2450 mg | 107% | |
| Total Carbohydrate | 348.0 g | 127% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 201.2 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 60 mg | 5% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 459 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
