Want to make this gluten-free? For great results, substitute King Arthur Gluten-Free Measure for Measure Flour for the all-purpose flour in this recipe, no further ingredient changes necessary. Be sure to bake thoroughly; gluten-free baked goods often need a bit more time in the oven.

While the original, non-dairy version of this recipe calls for water as the liquid, feel free to substitute milk, for a slightly richer cake. Or try cold coffee, for a mocha version; or even 3/4 cup water mixed with 1/4 cup rum, for an "adults only" cake!

Want to try the traditional method for mixing up this cake? Measure all the dry ingredients into the prepared pan. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third. Take the cup of water and pour it directly over everything in the pan. Stir all the ingredients together with your fork until well blended. Finish and bake as directed.

This cake is traditionally made with natural (not Dutch-process) cocoa. Natural cocoa will yield a cake with great chocolate-y flavor and a slightly reddish hue (think devil's food) compared to cake made with Dutch-process cocoa.

Want to make this cake into cupcakes? Portion the batter into a standard (12-cup) muffin pan lined with lightly greased papers; you'll use a scant 1/4 cup batter (about 58g) in each. Bake for 18 to 20 minutes (22 minutes if you're baking with Gluten-Free Measure for Measure Flour) in a preheated 375°F oven, until a toothpick inserted into one of the center cupcakes comes out clean. Remove from the oven and cool on a rack. Frost with the frosting in step #5 above, if desired.