Cake

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1 ½ cup flour (see below for gluten-free options)

¼ cup unsweetened cocoa powder

1 cup sugar

1 tsp baking soda

½ tsp salt

1 Tbsp vinegar

5 Tbsp oil

1 tsp vanilla

1 cup water

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Frosting

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3 tablespoons unsalted butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup (125 g) confectioners' sugar

3 tablespoons whole milk, or heavy cream

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1. Preheat oven to 350 °F.

2. Combine 1 ½ cups flour, ¼ cup unsweetened cocoa powder, 1 cup sugar, 1 tsp baking soda, and ½ tsp salt in a bowl and mix thoroughly.

3. Create three wells in the dry ingredients and add 1 Tbsp vinegar, 5 Tbsp oil, and 1 tsp vanilla to the separate wells, then mix until you get a smooth batter. Do not beat.

4. Pour into greased and floured pan (8″ square or 9″ round) or 12 cupcakes. Bake in oven until toothpick comes out clean – about 35 minutes for cake, about 20 minutes for cupcakes.

NOTES:

The vinegar cannot be omitted, unless another acidic ingredient is substituted (see below for orange or lemon alternative flavors) - acid is crucial to making this rise.

SUBSTITUTIONS:

Gluten Free: Substitute 1 ¾ cups Gluten-Free Flour Mix for wheat flour and add 1 tsp xanthan gum.

Cafe mocha cake: Substitute cold brewed coffee for water.

FLAVOR VARIATIONS:

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.