Chocolate Cake

This recipe became a staple in my house when our diet was drastically altered because of my son's food allergies. It is a delicious chocolate cake that is made without any eggs, butter or milk. Sometimes it is called "Wacky Cake"  and it originated during World War II when there were rations on certain foods and products. The cake is so easy to make, using just a bowl and spoon and the result is a moist and delicious cake. Even though my son grew out of his food allergies, I still frequently bake this cake for my family because we like it so much. It makes a one layer 9 inch cake which is the perfect amount for my family since we're able to eat it before it gets stale. There are lots of versions of Wacky Cake but I prefer this one because it uses less sugar, cocoa and oil than other versions. Once you try this cake and see how easy it is to make and how good it taste, I think that it will become a staple in your house too. Chocolate Cake (adapted from "The Joy of Vegan Baking" by Colleen Patrick-Goudreau)

1 1/2 c. all-purpose flour

3/4 c. granulated sugar

1/4 c. cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1/2 c. cold water

1/2 c. cold black coffee

1/3 c. canola oil

1 tsp. vanilla

1 tbsp. white vinegar


Preheat the oven to 350°F. Lightly grease a 8x8x2 inch square pan, a round 9 inch pan or a muffin tin.

Combine the flour, sugar, cocoa, baking soda and salt in a large bowl until completely mixed together. Push the flour mixture to the outside edges of the bowl, creating a well in the center of the dry ingredients. Add the water, coffee, oil, vanilla and vinegar to the well. Using a large spoon, stir together the wet and dry ingredient just until they are combined.

Pour the cake batter into the pan and bake for 30 minutes for the square and round pans, or for 20 minutes for cupcakes. The cake is done when a toothpick inserted near the center comes out clean.

Cool completely on a wire rack. The cake is delicious served just as it is, or you can sift some powdered sugar over the top right before serving.

Makes 12 servings.

Nutritional information:

147 Calories

6 g. fat

0 g. saturated fat

0 mg. cholesterol

205 mg. sodium

23 g. carbohydrates

1 g. fiber

12 g. sugar

2 g. protein