Friday, March 27, 2009

One Bowl Vegan Chocolate Cake



My youngest grandson has an allergy problem that has caused my daughter to change the way her family eats. A few months ago a friend gave her a recipe for a vegan chocolate cake. She loved the cake. I asked her to send the recipe to me and I must admit I was surprised at just how good it is. It's a one bowl wonder and very easy to do. There are many versions of this cake in cyberspace. Unfortunately, none of them credit the original source. I've done some searching and as far as I can tell the recipe is a variation of a cake that first appeared in the Moosewood cookbook. Oops, time for an update. Thanks to one of our readers, I can now tell you that this should be called a Wacky Cake. It was developed for the bare bones kitchens of the depression or WWII - sources are not in agreement as to which. A big thanks to laurelvb for letting us know. Hopefully, we're inching closer to the original creator of the Wacky Cake. I've made the cake twice. Once exactly as it was written and the second time with a few variations of my own. It's a nice cake!Even our little guy likes it and that really delights us because, as you can see, he didn't care at all for his first birthday cake. It's nice to know that he'll be able to celebrate his second birthday with a cake and a big smile. My changes to the recipe are small. I decided to add espresso powder and almond extract to heighten the flavor of the cake. The cake has a nice crumb and is remarkably moist. It keeps well.

Vegan Chocolate Cake

Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons baking soda
1/2 cup Dutch processed cocoa
1 teaspoon salt
1 tablespoon espresso powder or crystals
2 teaspoons white vinegar
1 cup canola oil
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cups cold water
Confectioners' sugar for dusting

Directions:
1) Preheat oven to 350 degrees F. Grease and flour a 9 x 13 x 2-inch pan. Set aside.
2) Combine flour, sugar, baking soda, cocoa, salt and espresso in a large bowl. Add vanilla and almond extract to water in a two cup measure. Combine with oil and vinegar and gradually add liquid to dry ingredients. Beat with an electric mixer for 2 minutes. Pour into prepared pan.
3) Bake in center of oven for 40 minutes, or until a toothpick inserted into center of cake comes out clean. Remove from oven. Sprinkle with confectioners' sugar just before serving. Yield: 12 to 16 pieces.

35 comments:

Jescel said...

this is cool.. looks so rich and just pure chocolate heaven! will bookmark under my must-tries.

Mary said...

Jescel, welcome to One Perfect Bite. I hope you'll come back often.

Bridgett said...

I am always willing to try out a chocolate cake recipe! It looks so moist.

Mary said...

Bridgett, it's a great cake given the fact it has no eggs!

The Blonde Duck said...

I would have never guessed you could have vegan chocolate cake. Cool!

Donna-FFW said...

Awesome, a one-bowl cake!! And chocolate, I love your additions. This must be the perfect dessert. Looks so simply elegant with the touch ofpowdered sugar!

Dimah said...

This sounds so delicious! Looks gorgeous too.

Cathy said...

We're just discovering that 2 of my grandchildren have allergy problems so I'm definitely saving this recipe. Looks moist and delicious. Thanks, Mary.

Netts Nook said...

Mary I can't wait to pass this on to my daughter who is Vegan she will love it thanks for sharing. Looks Yummy

Mary said...

Dimah, welcome to One Perfect Bite. I hope you'll come often.

ChefBliss.com said...

This does look wonderful! I am finding some great vegan desserts and this looks mouth watering and moist!

laurelvb said...

Guess what? That's the Crazy or Wacky cake that was developed during World War II because people couldn't get eggs! I've been meaning to try it for forever except I've got to change out the vinegar (allergies) for lemon which hopefully, with all that chocolate, you won't be able to taste.

I'm new to your site but have a thing for Scandinavian recipes so I'll be back.

Thanks

Mary said...

Thanks Laurel. I've updated the original post.

Hootin' Anni said...

I have made a chocolate cake from zucchini before and it's the most moist delicious cake I've ever had. Beats the 'mix' cakes and all others I've ever made from scratch.

Your little boy [grandbaby] is darling.

My Carolina Kitchen said...

This is gorgeous and easy. What a great recipe Mary. I have a friend who would love this; I'll have to pass it along to her. Thanks.
Sam

jesse said...

Omg, that cake... is probably the moistest-looking cake I have EVER seen. Mmm!

Mary said...

Hi Jesse, welcome to One Perfect Bite. I hope you see enough here to tempt you back.

chuck said...

Mary, what a beautiful looking cake. I love anything with chocolate lol.

I know several Vegans and it's surprises me every time I eat something vegan. Most of it tastes really good.

Mary said...

Chuck, I'm so glad you're visiting again. I love your beet bread.

Lisa said...

What an excellent looking chocolate cake! It looks wonderfully simple and moist.

Sweetie said...

I remember making something similar many years ago. I have to be careful because one of my granddaughters is allergic to peanuts.
Sweetie

noble pig said...

I'm so glad you were able to make him something he enjoys. It looks so good, and chocolicious.

Laura said...

Wow but that looks good. We have a little boy with food allergies in my play group--I am bookmarking this for future reference.

The Inexperienced Foodie said...

wow your cakes looks so moist. I really love reading your blog

mary said...

We had this cake when I was growing up.

My brother was terribly allergic to eggs.

It brings back childhood memories, but I do remember the vinegar, it was quite pungent.

I hope this version is much improved, since there are so many children who need eggless desserts.

Mary said...

Mary, I don't think there's a problem with the vinegar. Give it a try.

singinghorse said...

Thanks a lot for sharing the recipe! I'm making this cake today. :) Beautiful photos as always and I love your blog!

Christina said...

Isn't this cake awesome! My step-MIL sent me a version of this recipe a while ago and I'm in love with it. And if you want even easier clean up, just mix it right in the pan with a whisk.

Andrew & Rose said...

Just found your site and I love everything I see. Now I have to decide what to make first! I think this chocolate cake is the winner =)

Rita May said...

Am I missing some of the directions?

Alie said...

Saw this cake, realized I needed to have it and made it. Really good, now it needs to get out of the kitchen before I eat the entire cake!

CIA-Cooking In An Apron said...

thanks for posting this. I've been looking for a good vegan chocolate cake recipe and I'm excited to make it!

Laurasbuffy said...

I've been making this cake as Wacky Chocolate Cake since I was a kid in the late 50s and my mother and grandmother made it before then. I always assumed it was "wacky" because of the way I learned to make it--not in a bowl but directly in the ungreased cake pan. You sift the dry ingredients into the cake pan, make three holes and put the vanilla, vinegar, and oil in one each, cover with flour, and pour the water over all. Then just mix in the pan. You don't even have a bowl to wash!

A said...

Thanks! One of my friends has severe milk allergies, so vegan cakes make her holidays a lot better.

If you're working around lactose intolerance/milk allergies, check the labels on the cocoa to make sure it says parve/pareve/parev or contains one of the kosher food symbols.

Kim Hoggan said...

This was amazing! I made it last night. Very moist and chewy. This is more of a heavy, dense cake so if you're expecting something light and fluffy be prepared. I will definitely be making this again!

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