Also known as Wacky Chocolate Cake, this is my grandmother’s recipe. She didn’t realize that it was vegan—she just knew that it was good!
Preheat oven to 350 F. Line two 12-count cupcake pans with paper liners. Set aside.
Combine flour, sugar, salt, cocoa powder and baking soda in a large mixing bowl. In a smaller bowl, combine water, oil, and vinegar and whisk to mix. Add wet ingredients to dry and mix until combined (note: batter will seem thinner than your typical cake).
Evenly pour batter into the cupcake pans. Fill each cup 2/3 full.
Place baking tins into the oven and bake for 15-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove pans from oven and set on a rack.
Allow cupcakes to cool in the pan for 10 minutes prior to transferring to a cooling rack.
Frost and decorate as you desire!
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Too lazy to make cupcakes so I decided to try this recipe using my bundt pan. Very simple recipe yet it came out light and airy. Only change I would make is a personal preference, and that is to add more cocoa powder. I like a heavier chocolate taste. Thanks for sharing.
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