You would assume with the lockdown that I’ve had lots of time to keep up to date with everything, but no! I have kept working pretty much all the way through, so am glad for that! But it hasn’t left me much time for my other interests. I hope that this post finds everyone well and not completely stir crazy!
I have come across a lovely American WW2 recipe for chocolate cake that doesn’t use eggs or butter, so makes it a little cheaper, even for these times. It is the magic combination of vinegar and baking soda that gives the cake its’ rise. Only use a maximum of half a cup of added ingredients such as chocolate chips / dried fruit, as this will stop the cake from rising properly.
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooled coffee or milk, regular or dairy-free
- 1 tablespoon apple cider or distilled white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips or dried fruit, or a combination
- Powdered sugar for dusting, or 2 cups frosting (optional)
Arrange a rack in the middle of the oven and heat to 350°F / 175°C / Gas mark 4. Lightly grease and flour an 8 x 8-inch square baking tin and set aside.
Whisk the flour, sugar, cocoa powder, baking soda, and salt in a medium bowl. Add the coffee or milk, vinegar, and vanilla. Stir until the batter is smooth; it will be thin. Add the chocolate chips and dried fruit if using and stir to combine. Pour the batter into the prepared pan.
Bake until a cake tester inserted into the middle of the cake comes out cleanly, about 25 minutes. Place the pan on a wire rack and cool completely. Dust with powdered sugar if desired.
Storage: Leftover cake can be stored tightly wrapped at room temperature for up to 3 days.