Egg-Free & Dairy-Free Chocolate Cake

Hopefully the cake and frosting recipes I've been posting lately don't give you all a sugar rush.  :)  Here's the last recipe to share from my little boy's Superman Cake. 

Due to egg- and milk-allergies I made the entire top tier with a special recipe.  I've used the recipe several times and it has worked well. This time I doubled the recipe and it filled 2 6" round cake pans and 8 additional cupcakes. 

Egg-Free & Dairy-Free Chocolate Cake
1 ½ cups flour
½ tsp. salt
1 cup white sugar
¼ cup cocoa
1 tsp. baking soda
5 Tb. vegetable oil
1 Tb. white vinegar
1 tsp. vanilla
1 cup cold water

Preheat the oven to 350 degrees.  Lightly spray an 8” square pan with non-stick spray or line cupcake tins with cupcake papers.

Combine flour, salt, sugar, cocoa, and baking soda in a large bowl.  Stir with a wire wisk to combine.  Then combine the oil, vinegar, vanilla, and water in a separate bowl (or large measuring cup).  Add the liquids to the dry ingredients.  Stir until smooth and combined.  Pour the batter into the prepared pan or cupcake tins.  

Bake in a preheated oven for 30 to 35 minutes (until a toothpick inserted in the center comes out clean).  Bake cupcakes for about 19-20 minutes.  Cool in the pan on a wire rack or cool in the pan for 10 minutes before inverting out onto a rack to cool.  
one 6" cake
Recipe adapted slightly from an cake recipe.