No dairy, no eggs. Can easily be made with gluten-free flours (see note*).
(From "The Joy of Cooking" cookbook, by Irma Rombauer)
Whisk together in a large bowl:
1 & 1/2 cups flour
1 cup & 2 Tbsp. sugar
1/3 cps & 1 Tbsp. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 cup cold water
1/4 cup oil
1 Tbsp. vinegar
2 tsp. vanilla
Whisk until smooth.
Spread into greased & floured 8" pan.
Bake at 375 degrees for 30 minutes.
Top with powdered sugar or icing.
*Note: I made this with half almond flour, half wheat flour, and it was incredible! I used 3/4 cup almond flour and 1 cup wheat.
For a completely gluten-free cake, I recommend the following (add a few Tablespoons more flour if batter is too runny):
3/4 cup almond flour (and choose one option)
1/2 cup brown rice flour
1/2 cup amaranth/potato/quinoa flour (your choice)
1 cup all-purpose gluten-free four