Ok, I have to say that I have an affection for chocolate cake. It has always been my favorite. As a child, I would help my mother whip up her famous old-fashioned chocolate cake with thick creamy chocolate frosting. There was nothing better than a big slice with an ice cold glass of milk. Trying to veganize that recipe, which of course had copious amounts of white sugar, eggs, and butter, has been quite tricky I must say. When I came across a reprint of an old War-era recipe for chocolate cake I was intrigued that the ingredient list contained none of the above usual ingredients. The recipe was already vegan! I had to give it a try and was simply amazed by the fluffy texture and moist crumb that was produced. During wars, things like butter and eggs were rationed, so some ingenious person (wish I knew who) discovered that chemical reaction of baking soda and vinegar leavened the cake, as well as eggs, would have. Voilà! You can now check the perfect vegan chocolate cake off your list!