1 1/2 cups sifted flour
3 tbsp cocoa
1 tsp baking soda
1 cup sugar
1/2 tsp salt
5 tbsp oil
1 tbsp vinegar (apple cider vinegar is fine)
1 tsp vanilla
1 cup cold water

Stir dry ingredients. Gradually add wet ingredients and stir until smooth. Pour into a 9 x 9 x 2-inch pan or 8 x 8 inch pan. Bake at 350 degrees for 30 minutes.

** Pair with Yummy Chocolate Icing from other Indy blog post for a decadent, allergen-friendly treat **

Recipe provided courtesy of Anne Woodman