Most of the time that people have Vegans over for dinner, they get fruit for dessert. There's nothing wrong with fruit for dessert but this is a great alternative. Developed during WWII this cake was easy to make even when a family was under tight rationing.
My family called it Canadian No Egg cake. My mom loved this recipe because the cleanup was easy. I loved it because the cake was always moist!
(You can add a frosting or glaze if desired.)
Step 1: Ingredients
3 C. Flour
6 T cocoa powder
2 t baking soda
2 C. sugar
1 t salt
3/4 C oil (divided into 3 holes)
6 T white vinegar (divided into 3 holes)
6 t vanilla (divided into 3 holes)
2 C cold water
Preheat oven to 350 degrees. Mix ingredients in an un-greased 9x12" glass pan. (I'm sure you can do it in a standard pan, we always used the glass one).