Wednesday, February 16, 2011

Vegan Wacky Cake Recipe

It is an absolutely gorgeous day here in Americus. Hope you are also having a break from the crazy weather we have all experienced this winter. I wanted to post this recipe before Valentine's Day, but between the "winter project" and guests, I just couldn't find the time.
Recently, we have hosted many guests with special dietary considerations. I try my best to please everyone. In looking for a chocolate recipe for vegetarians that was also dairy free, I found variations of what is known as "wacky cake". From what I read, it is a recipe from the depression era when milk, eggs and butter were not readily available.As you can see, it looks quite appetizing! So, join me in the kitchen of the Americus Garden Inn as I prepare this recipe.
It starts with items you already have in your pantry. I always sift the flour, but, you don't have to.
Add the cocoa. Again, I always sift cocoa to avoid lumps.
Add the sugar.
Add the baking soda.

Add the salt. That's it for the dry ingredients.

I used the whisk with the strainer.
And finished in the bowl.

Now comes the fun part. They say you can do this in the pan, but, I did it in the mixing bowl. Make 3 indentations in the dry ingredients. Add vinegar to one indentation.

Add the oil to the second indentation.

Add the vanilla to the third indentation.

You can see the vinegar has started to react with the baking soda.

Pour the water over the top.

Stir until just combined.

Immediately pour into an 8" square pan (sprayed with PAM) or 12 muffin cups.

Bake at 350 degrees for 30 - 35 minutes (20 minutes for cupcakes)

Sprinkle the top with confectioner's sugar. Some variations suggested placing some chocolate chips on the hot cake and spreading the melted chocolate over the top.

I made sure there was enough powdered sugar to cover the top.

Slice the cooled cake and serve.

Looks good, doesn't it? You can also make this gluten free by using gluten free all purpose baking mix.
So, when you are looking for a chocolate recipe that is dairy and egg free, this is the recipe. Let me know what you think.

1 1/2 cups flour
1/4 cup cocoa powder (some recipes called for 3 TBS)
1 cup sugar (some recipes called for 3/4 cup)
1 tsp baking soda
1/2 tsp salt
1 TBS vinegar
5 TBS oil
1 tsp vanilla
1 cup water (some recipes used coffee instead)
  1. Preheat oven to 350 degrees.
  2. Spray 8" square pan with PAM.
  3. Combine all dry ingredients in a mixing bowl.
  4. Make 3 indentations in the dry ingredients.
  5. Pour vinegar, oil and vanilla into the 3 indentations.
  6. Pour water over the top and mix quickly just until combined.
  7. Immediately pour batter into the pan and place in the oven.
  8. Bake for 30 - 35 minutes, or until it tests done.
  9. Sprinkle with lots of powdered sugar. Allow cake to cool before slicing.
  10. Enjoy.

    This cake is extremely moist and is very good, possibly better, the day after baking. You can use flavorings other than cocoa for a distinctly different cake.

Thank you for visiting the Americus Garden Inn blog. Next post will highlight the latest photos of the December/Winter project, which is close to completion.

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