🛒 What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
1 ½ cups (180g) all-purpose flour
1 cup (200g) granulated sugar
⅓ cup (30g) unsweetened cocoa powder (use high-quality for best flavor)
1 tsp baking soda
½ tsp salt
1 tbsp white vinegar or apple cider vinegar (this is the magic key!)
1 tsp vanilla extract
⅓ cup (80ml) vegetable oil or melted coconut oil
1 cup (240ml) cold water
That’s it.
No eggs.
No butter.
No milk.
Just real food, baked into brilliance.
💡 Pro tip: Use strong coffee instead of water for deeper chocolate flavor!
🔥 How to Make It: Step-by-Step, Crumb-by-Crumb
Let’s cook this like we’re making edible sunshine—one golden slice at a time.
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C).
Grease a 9×9-inch baking pan (no parchment needed—it bakes right in the dish!)
Step 2: Mix Dry Ingredients
In the prepared pan:
Whisk together flour, sugar, cocoa powder, baking soda, and salt until well blended.
👉 No extra bowl = less cleanup!
Step 3: Add Wet Ingredients
Make three small wells in the dry mix:
Pour vinegar into one well
Pour vanilla into another
Pour oil into the third
👉 Don’t stir yet!
Now, slowly pour cold water over everything.
Step 4: Stir & Bake
Gently stir with a fork until just combined (~1 min).
Batter will be thin—this is normal!
Bake 30–35 minutes, until a toothpick comes out clean.
👉 The cake rises beautifully—even without eggs!
Step 5: Cool & Serve
Let cool slightly in the pan.
Dust with powdered sugar or frost if desired.
Serve warm—or at room temp—with a glass of almond milk or coffee.
Bonus: Leftovers keep beautifully for 3–4 days covered at room temp.
💡 Pro Tips for Next-Level Success
Tip
Why It Works
✅ Don’t overmix
Keeps texture tender
✅ Use cold water
Reacts with vinegar + baking soda for lift
✅ Frost it: Try a simple glaze (powdered sugar + cocoa + plant-based milk)
Makes it feel fancy!
✅ Make ahead: Assemble dry mix in pan; cover, refrigerate overnight
Bake fresh in the morning
✅ Gluten-free? Swap flour 1:1 with GF blend
