1/4cup28g unsweet cocoa powder (I used dark cocoa)
1tablespoonwhite or cider vinegar
1cup200g granulated sugar
1cup115g powdered sugar
3tablespoonsunsweet cocoa powderI used dark cocoa
2-3tablespoonsbrewed coffee or water
Chopped nuts and flake sea salt*optional
Preheat the oven to 375°F. Lightly grease an 8-inch round cake pan, or an 8-inch square pan.
Combine the flour, cocoa, baking soda, and salt in a large bowl; whisk until well blended. Add the vanilla, vinegar, oil, granulated sugar and water. Whisk together until well combined. Pour into the prepared pan.
Bake for 30-35 minutes, or until a toothpick tester inserted near the center comes out clean. Cool the cake in the pan for 5 minutes, then turn out onto a wire rack.
For the glaze, sift together the powdered sugar and cocoa in a large bowl. Whisk in coffee or water 1 tablespoon at a time until the glaze is smooth and pourable.
Place the cake on a rimmed serving plate and pour on the glaze, allowing the glaze to drip over the sides. Top with chopped nuts and flaky sea salt, or use whatever delicious thing that inhabits your pantry. Dried fruit, pretzels, crumbled cookies are all good choices– anything goes!
Store cake at room temperature in an airtight cake keeper or Tupperware for freshness.
Update 6/25/20: I made this cake with Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour with excellent results. It baked in about 28 minutes, which is less time than it takes for the wheat flour version.
Keyword dairy-free, Depression era recipe, sea salt, single layer cake, wacky cake