I think they had it right in the 40’s. Despite food rations, the war, AND the draft – people still made Chocolate Cake. Now, I’m impressed.
This recipe came from here – on a beautiful blog called “Kurry Leaves.” I found it during a search for Vegan Chocolate Cake, and it will forever be a go-to chocolate cake recipe. It’s that good. A few things that make it awesome:
- it’s cheap
- it only uses THREE tablespoons of cocoa powder
- (I) never have to buy baking powder again! (this cake requires vinegar and baking soda)
- it doesn’t call for milk (really great when the supply is low and you REALLY just want to use it for coffee)
Now, before we begin, I made ONE teensy weensy change to the recipe, because I didn’t have the ingredient. In fact, I refuse to buy SAID ingredient until I can make my own. If only I had vodka [to make vanilla extract]. The change is in parenthesis below. Enjoy!
1 and 1/2 cups all purpose flour
pinch of salt
3 Tablespoons cocoa powder
1 teaspoon baking soda
1 cup sugar
1/4 cup oil
1 cup water
1 Tablespoon white vinegar or lemon juice
1/2 Tablespoon vanilla extract (OR 2 Tablespoons maple syrup)
oil or vegan butter for coating the pan
Directions: Preheat oven to 350 degrees. Get two mixing bowls; one large and one medium-sized. In the large bowl, mix together: flour, salt, cocoa, and baking soda. In the medium bowl, mix: sugar, oil, water, vinegar, and maple syrup. Pour wet ingredients into large mixing bowl of dry ingredients. Mix until batter is smooth. Melt butter and coat the insides of any one of these: a cake pan, baking pan, or muffin tins. For the cake or baking pan, bake for 35 minutes. For a mini muffin pan, bake for 8-10 mins. Test for doneness with a toothpick. Allow to cool for 10 minutes.
Potential cake toppings: vegan buttercream icing with coconut bacon and/or crushed potato chips, CHOCOLATE icing, Blueberry-colored vegan buttercream icing, chocolate ganache, powdered sugar… SPRINKLES… broccoli… ice cream. And, those are your choices.
Makes: one cake layer