While I'm pretty certain that the 1940s baker who served the cake was proud as punch at how delicious it was, I'm equally certain that none of them were bragging that the scrumptious and moist cake was vegan. But it was and it still is.
A few modern twists make this cake as good as any chocolate cake around: high quality cocoa powder and coffee. And while the traditional method is to prepare the cake batter in a 9" x 13" baking dish conveniently leaves you with only the one dirty dish, you can make the batter and divide it evenly among two 9" cake rounds to build a more traditional cake. Either way, I guarantee that vegans and non-vegans alike will fall in love with this cake.