This is one of my favorite recipes. I also use it to make cupcakes and as the base for other batters like almond, plain, etc,. To make it even healthier, substitute some of the canola oil for unsweetened applesauce or mashed bananas. I have also used no-cal sugar substitutes before. If you want to make it plain, omit the cocoa powder and use less sugar.
1 1/2 cups unbleached white flour
1/3 cup unsweetened cocoa powder
1 cup sugar
½ teaspoon salt
¾ teaspoon baking soda
1 cup water
1/3 cup canola oil
1 teaspoon vanilla extract
1 teaspoon cider vinegar
Preheat oven to 325°F. In a mixing bowl, combine flour, cocoa, sugar, salt and baking soda. Add water, oil, vanilla and vinegar. Stir and pour into greased 8X8 glass pan. Bake for 45 minutes. Allow the cake to cool for 10 to 15 minutes then loosely edges from pan and remove. Best served hot with ice cream, fresh fruit or cold milk.
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