CHOCOLATE DAIRY & EGG-FREE CAKE

1 ½ c flour (wheat, or gluten free flours blend)
¼ tsp salt
¾ c. sugar
1 tsp baking soda
3 tbsp cocoa
1 tsp vanilla
6 tbsp cooking oil
1 tbsp vinegar
1 c. cold water

*Variation: Try this recipe with ½ cup of Nonuttin' Cherry Chips for a yummy black forest cake.

For a richer cake use milk-place one egg in measuring cup and add milk to 1 c. line if you have no dairy or egg allergies.

Bake at 350 degrees for 30 minutes. Can be frozen.