Milk Egg and Soy Free Cake

I found this FANTASTIC Recipe at Milk Allergy Mom

Milk and Egg Free Cake

This is our go-to cake recipe every time! It's yummy, moist cake that nobody will know is dairy/egg free.

Known as 4-H cake/depression cake/crazy cake/wacky cake.

This recipe is for 12 cupcakes, a 9x9 cake, and an 8x8 cake.

Double ingredients for 24 cupcakes, double layer round cake, or 9x13" cake.

Heat oven to 350.

Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with most Pam sprays and Fleischmann's Unsalted Margarine Sticks.

1.5 c flour
1 c sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla
1/3 cup oil
1 c cold water

Combine ingredients and pour into greased pan or muffin tin. Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use, 15 to 30 minutes possibly.

Our favorite icing for this cake is Pillsbury Creamy Supreme from a tub. It comes in flavors of Chocolate Fudge, Classic White, and Cream Cheese, and for now they are all dairy free. They all contain soy. Check labels because Pillsbury WHIPPED icings DO contain milk.

Substitutions:

Vanilla Cake: Omit cocoa. Double the vanilla. Add 1/4 more cup flour. 

Spice Cake: Omit cocoa. Add 1 Tb pumpkin spice. Add 1/4 more cup flour. 

Orange Cake. Omit cocoa & vinegar. Use orange juice for the water. Add 1/4 more cup flour. 

Lemon Cake: Omit cocoa. Use lemon juice for vinegar. Can add some lemon extract. Add 1/4 more cup flour.