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Parve
Easy
1 Hour
Diets 
Once, when I was in a hurry, I Googled “easiest chocolate cake recipe in the world,” and I found this recipe. I doubled the ingredients for a 9×13-inch pan and simplified the mixing method even further. If you make this cake enough times, you will get it down to five minutes. And you will indeed make it enough times—it’s that good.
Yield: 1 9×13-inch sheet cake
3 cups all-purpose flour, sauch as Glicks
2 cups granulated sugar
2/3 cup unsweetened cocoa powder, Dutch preferred
2 teaspoons baking soda
1/2 teaspoon salt
2 cups cooled coffee (1 tablespoon instant coffee to 2 cups water)
1 cup oil, such as Gefen Canola Oil
1/4 cup vinegar (any kind)
1 tablespoon Gefen Pure Vanilla Extract
Adjust the oven rack to the middle position and preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch pan (true to size, not disposable) and set aside.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined. Add the remaining ingredients and whisk until combined. Scrape the batter into the prepared pan and bake 40 to 45 minutes, rotating the pan halfway through baking, until the cake feels set when lightly pressed in the center.
Cool completely in the pan. Serve as is, or dust lightly with confectioners’ sugar before serving.
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wow delicious
No eggs????
No eggs!
Can I use sweet cocoa powder? How much sugar should I reduce?
You mean cocoa powder mix, like for making hot cocoa? it’s not recommended as a substitution for unsweetened cocoa powder.