Hi Linda, sorry for your negative experience with this! I looked into the issue and it appears that the “1/3 cup water” needed for this recipe is missing when I load the mobile version of this site, though it should show when you check on desktop. This is likely a server or plugin issue on my side, for which I apologize. Here’s the full recipe below in case you’re inclined to try it again:

Ingredients
For the cake:
1/2 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking soda
A pinch of salt
1/3 teaspoon white vinegar
2 tablespoons vegetable oil
1/3 cup water
1/2 teaspoon pure vanilla extract

Instructions
For the cake:

Preheat oven to 350 degrees F. Line an 8-inch round baking pan with lightly-greased parchment paper and set aside.
In a small mixing bowl, combine flour, sugar, baking soda, and salt. Add remaining ingredients until just combined. Pour batter into prepared pan.
Bake in preheated oven for 17-23 minutes, until toothpick inserted in center comes out mostly clean with moist crumbs clinging to it. Allow cake to cool for 10 minutes before removing from pan, carefully peeling off parchment paper, and transferring cake to cooling rack.
Once cake has cooled completely, cut it into six even wedges. Frost one wedge with your choice of frosting (I personally love this cream cheese frosting, but feel free to use vegan buttercream to keep it vegan-friendly), then stack a second wedge on top. Frost second wedge as well, then top with third wedge to create your first cake slice. Repeat with remaining wedges and frosting for second slice. Enjoy!