1-1/2 c. all-purpose flour
1 cup granulated sugar
3 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 Tablespoon cider vinegar
5 Tablespoons vegetable oil
1 cup cold, strong coffee
1. Make 8 ounces of espresso or strong coffee and chill.
2. Cut a piece of parchment paper or wax paper to fit the bottom of an 8 x 8 baking dish or similar casserole dish. Grease and flour the dish including the parchment paper on both sides. Preheat oven to 350 degrees F.
3. In a large mixing bowl, stir together the flour, sugar, cocoa powder, baking soda, and salt. Make three wells in the flour mixture. In one, put the vanilla; in another, the vinegar, and in the third, the oil.
4. Pour the cold coffee over the mixture and stir until moistened. Use a spoon rather than an electric mixer and yes, you must follow the mixing method or you will have a gooey pancake.
5. Pour into prepared dish and bake for 35-40 minutes or until it springs back when touched in the middle.
6. When cooled, loosen sides and turn out onto a serving plate. Remove parchment paper, dust with powdered sugar and garnish with fruit or a sprig of mint. 6-8 servings. (Recipe can be doubled and baked in a 9 x 13 pan. Bake a little longer.)
Adapted from an old-fashioned depression era chocolate cake recipe using no dairy or eggs.