A Wacky Chocolate Cake

Ever made eggless cakes that did not rise? Eggless cakes that were dense and heavy? Eggless cakes that didn't taste of the chocolate they were supposed to taste of. And that corner bakery somehow always made their eggless cakes oh-so-light-and-airy! Sometimes, just sometimes, eggless cakes do turn out right - even delicious, but sometimes they are too dry and there's so much of the rising agent in them, that carry that acidic taste. So with this, would you have ever thought that a vegan (no eggs, no butter, no milk) cake can be everything a purchased cake may be soft, airy, light and rich? Cake that you can make at home in one bowl (or less!).

Eggless Chocolate - cake pan cake

I am talking about a cake that has many names, and nothing tells me what it's real name might be, but it doesn't make a difference. Wacky Cake, Depression era Chocolate cake Cake, Cake-Pan Cake, Crazy Cake and Dump Cake - take your pick. There may be slight differences in recipes here and there - but essentially these cakes have no butter and no eggs.

This cake is said to have been created during the Second World War when there was rationing and eggs and butter were either scarce or expensive. The cake - if you just look at the ingredients may appear strange, but the cake and it's texture turn out to be just right. The taste of the baking soda is overcome by the acidic vinegar, there is fat from the oil and moisture from the liquid (although I haven't done the 'baker's Math' on this yet - that will make it too geeky, no?) Eat the cake plain or with ice cream. And you don't even need to plan too much in advance!

Cake-Pan Cake
Adapted minimally from King Arthur Flour

Milk is optional - as long as you are adding the said quantity of 'liquid' I think it can be anything you like.

You need:

1 1/2 cups All purpose flour (Maida) - sifted
1 cup powdered sugar
1/4 cup sifted cocoa
1/2 teaspoon salt
1/2 teaspoon coffee powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 tablespoon white vinegar
1/3 cup oil (any flavourless oil)
1 cup cold milk (or as original recipe suggests -  cold water/coffee)

To make the cake:

1. Preheat your oven to 170 degree Celsius.Grease and dust (though optional) an 8 or 9 inch round cake pan.
2. Add all the dry ingredients into a bowl and mix the ingredients together thoroughly with a fork or whisk and make 3 wells in the dry mix.
3. In one well, pour the vanilla, pour the vinegar into the second, and the vegetable oil into the third.
4. Take the cup of milk and pour it directly over everything. Stir all the ingredients together gently with your fork until they are well blended - and there are no lumps.
4. Pour this mix into the cake tin.  Bake for 30 to 35 minutes. Serve it right from the pan preferably warm. Eat it with soft whipped cream or ice cream, frost it with ganache or eat it with hot chocolate sauce.


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