1 1/2 cup all-purpose flour
1/2 teaspoon Salt
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoon vegetable oil (I use extra light olive oil)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
1/2 cup semi-sweet chocolate chips
Pre-heat oven to 350 and grease an 8x8 pan.
In a large bowl, mix your dry ingredients.
Add the oil, vanilla and vinegar and mix just until thoroughly moistened.
Pour in cold water, and stir until smooth.
Stir in the chocolate chips and pour into prepared pan.
Bake for 30 - 35 minutes, until toothpick inserted in center comes out clean.
When our Daughter was less than a year old, we thought she might have been allergic to eggs. So, when her Birthday rolled around, we went hunting for an egg-free cake and stumbled across this recipe. It is so moist and, well, delicious, that we make it for all the kids' cakes for Birthdays or just cupcakes. People always love them and ask for the recipe.
(Makes 12 cupcakes)