Baking a cake calls for everyday items. Like eggs. And butter. But guess what? Eggs might be hard to come by during this time of food confusion. If you’re like me, you’re having a hard time getting grocery delivery. And Amazon might not want to send raw eggs to a rural area that takes lots of jostling before it gets here. But never fear, during World War II, when eggs and butter were in short supply, folks came up with a delicious recipe for cake that doesn’t need either. It uses vinegar and baking soda to give it a lift. I’ve made this cake many times and am always pleased with how beautiful it is. I call it Vegan Chocolate Cake, but it was originally called, Wartime Cake. My only hesitation, is all the sugar it calls for.
Be well. Be safe and eat cake!
2 & ¼ cups flour
6 Tbs cocoa
1 & ½ cups sugar
¾ tsp salt
1 & ½ tsp baking soda
1 & ½ tsp vanilla
1 & ½ Tbs vinegar
¾ cup oil
1 & ½ cups water
Mix dry ingredients well with a fork, sifter or wooden spoon. Add vanilla, vinegar, oil and water. Mix well. Grease and flour a 9×13” cake pan or two smaller round cake pans. Bake at 350 degrees for 35 minutes. Good with or without frosting.
Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here: http://www.amazon.com/Poor-Jonnys-Cookbook-Suellen-Ocean/dp/0965114031
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