What’s magic about this cake? It contains no eggs, no dairy,

and it’s super easy to make.

(Good if you are out of eggs and want to bake a cake)

Another gem from Jennifer Raymond’s

The Peaceful Palate, this recipe never fails. It’s decadent,

moist, and dangerously delicious.

Makes one 9-inch cake or 8 cupcakes. Doubling the recipe

(for both the cake and the frosting)

is perfect for a two-layer cake.


  • 1-1/2 cups unbleached flour
  • 3/4 cup sugar or other sweetener
  • 1/2 tsp. Salt
  • 1 tsp. Baking soda
  • 3 tablespoons cocoa powder
  • 1 tsp. vanilla
  • 1/3 cup vegetable oil
  • 1 tablespoon vinegar
  • 1 cup cold water


Preheat the oven to 350 degrees. Combine the flour, sugar, salt,

baking soda, and cocoa powder in a bowl and stir with a fork until

mixed. Make a well in the center and add the vanilla, oil,

vinegar, and water.

Stir with a fork until well mixed. Pour into a 9×9-inch

baking dish (or cupcake pan), and bake in the preheated

oven for 30 minutes,

until a toothpick inserted in center comes out clean.

Cool completely, then frost with Chocolate Cream Frosting


Chocolate Cream Frosting

Makes enough for one 9-inch cake or 8 cupcakes


  • 2 tablespoon softened margarine (Earth Balance)
  • 1-1/3 cups powdered sugar
  • 1/3 cup cocoa
  • 1/2 teaspoon vanilla
  • 2-4 tablespoons water


Cream the margarine in a small bowl then add the sugar,

cocoa, vanilla, and enough water to make

a thick but spreadable frosting.