Servings: 8 pieces
Calories: 180kcal
Cost: $8.00
Equipment
- 8-inch round skillet or cake pan
- Mixing bowls
- Whisk or electric mixer
- Spatula
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup white sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- ⅓ cup vegetable oil
- 1 tbsp white vinegar
- 2 tsp vanilla extract
Instructions
- Gather all your ingredients.
- In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Add the water, vegetable oil, vinegar, and vanilla extract to the dry mix; stir gently until combined.
- Preheat your oven to 350°F (175°C) and grease an 8-inch round skillet; dust with flour.
- Pour the batter evenly into the pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack.
Notes
For enhanced flavor, scrape the seeds from a vanilla bean pod into the batter. To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to another 3-4 days. For freezing, wrap slices tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Serve with powdered sugar, fresh berries, or coconut whipped cream for added flavor and presentation.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 0.5g | Sodium: 120mg | Potassium: 90mg | Fiber: 1g | Sugar: 8g | Calcium: 2mg | Iron: 10mg
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