Savor California-The online showcase for gourmet specialty foods and beverages from California.

Eggless Chocolate Cake

This is a variation of a cake that Jodi Spindel's Grandma Laura made during the depression. It contains no eggs or milk so it's very economical to prepare.

It was common practice, "back in the day" to use vinegar in cake recipes. The combination of vinegar and baking soda produces tiny little oxygen bubbles which cause the cake to bake into a light and fluffy treat.

This recipe calls for Spindel Farms� Simply Outrageous! Pomegranate Vinegar and, while you can't taste the vinegar, the pomegranate adds a wonderful flavor.

1 ½ cups	All-purpose flour
1 cup	Sugar
½ teaspoon	Salt
¼ cup	Cocoa powder, unsweetened
1 teaspoon	Baking soda
1 Tablespoon	Spindel Farms Pomegranate Vinegar
1 cup	Cold water
⅓ cup	Vegetable oil
1 teaspoon	Vanilla

Preheat oven to 350˚. Coat an 8"�8" square baking pan with pan spray. In a large bowl, sift all dry ingredients together; use a whisk to mix together thoroughly. Stir all liquid ingredients together and pour into a well in the dry ingredients. Stir to fully moisten; do not over mix, but stir until there are no lumps in the batter. Pour into prepared pan and bake for 35 minutes, until toothpick inserted in the center comes out clean. Cool on a rack, in the pan for 15 minutes before slicing. This cake is delicious on its own, but you can sprinkle with powdered sugar or add whipped cream or ice cream. A double recipe makes a bundt or a 9"�13" cake.