Avg. rating 3 from 7 votes.Recipe Information
# of Servings: 1 – 9″ round double-layer cake
Recipe Created By: Linda Marienhoff Coss
Ingredients
3 cups flour
2 cups sugar
1/2 cup 100% cocoa powder
2 tsp baking soda
1 tsp salt
2 cups water
2/3 cup vegetable oil
2 Tbsp distilled white vinegar
2 tsp vanilla extract
Directions
Preheat oven to 350 °F. Grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon or wire whisk just until batter is smooth and ingredients are well-blended.
Pour batter into prepared cake pans. Bake for 35 minutes, or until wooden pick inserted into the center of the cake comes out clean. Let cool in pans 10 minutes before turning out onto wire racks to cool completely. Frost with chocolate frosting.
Notes
Reprinted with permission from “What’s to Eat? The Dairy-, Egg- and Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss available at www.foodallergybooks.com and www.amazon.com
Substitutions
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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