Double Chocolate Cake

This is a delicious cake that was passed down to me from my dear grandmother. Cakes without eggs were popular during WWII due to food rationing. I couldn't resist throwing in a handful of vegan chocolate chips (I use Ghiradelli semi-sweet.) No need to frost this yummy cake - just sprinkle with powdered sugar!

DOUBLE CHOCOLATE CAKE

1 1/2 c. all-purpose flour                                1 1/2 tsp. vanilla extract
   3/4 c.  granulated sugar                                    1/3 c. canola oil
1/2 tsp. salt                                                       1 TBS apple cider vinegar (or white)
   1 tsp. baking soda                                               1 c. cold water
   1/4 c. unsweetened cocoa powder                   1/4 c. vegan chocolate chips

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. In a large mixing bowl, combine flour, sugar, salt, baking soda and cocoa with a wire whisk until well blended. Make a well in the center of the dry ingredients. Add vanilla, oil, vinegar and water. Stir just to blend. Stir in chocolate chips and stir just to distribute. Pour into prepared pan and bake for 30 minutes. You could also make 8 or 9 cupcakes or a 9 inch single layer cake. This doubles well for a layer cake or a fuller bundt cake as well. Cool completely on a wire rack. Turn out and dust with powdered sugar just before serving.