makes: 1 8"x8" cake
1 1/2 cups all-purpose flour
1 cup granulated sugar
3 Tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water or milk (dairy or non-dairy)
5 Tablespoons oil (*see note for substituting partly with applesauce)
1 teaspoon white or apple cider vinegar
1 teaspoon pure vanilla extract
Optional Peanut Butter Frosting Ingredients:
1 stick butter (8 Tablespoons), at room temperature
2/3 cup soft peanut butter
1 teaspoon vanilla
1 cup powdered sugar
For the cake:
Preheat oven to 350 degrees Fahrenheit. Spray an 8-inch square pan with nonstick cooking spray or line with parchment.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
Add water/milk, oil, vinegar, and vanilla to dry ingredients. Stir with a spatula just until combined and there are no pockets of dry flour.
Pour into prepared pan and smooth top. Bake 25-35 minutes, or until toothpick comes out clean. Cool completely before cutting for the best texture. Serve as is, with a dusting of powdered sugar, or peanut butter frosting.
Peanut Butter Frosting:
In a medium bowl, beat together the softened butter and peanut butter with a handheld mixer until completely combined. Add the vanilla and mix in. Add the powdered sugar and mix until combined. Spread with spatula, frosting knife, or spoon on cake that is cooled to room temperature.