I LOVE this recipe.
I first found out about it from my dear friend & very fine baker to boot- Michelle. If she says something is good it is worth listening!
I must say I was sceptical as to a cake with no eggs. How could that possibly work?
It is an amazing example of the science of baking. It is the exacting requirements of baking that give a spontaneous cook like me trouble.
I do a lot of baking but it will never be my bestie. Far too many rules!
But it is these rules of science that allowed wartime cooks to make substitutes in times of rationing & still ensure great results.
Eggs & dairy were scarce during the depression and war years and this recipe omits both of these- making it a Vegan cake also!
It's final fluffy tasty result belies the ingredients- or lack of. It is a SUPERSTAR recipe worthy of becoming a regular in your kitchen.
The vinegar reacts with the baking powder allowing the rise that would normally require eggs. Magic really!
I baked a double batch today, one large cake and a batch of mini-cupcakes for lunchboxes.
It is incredibly easy, many people make it in the dish they will bake in. A one dish cake- AMAZING!
I urge you to give it a go- if for nothing else to appreciate the science and wonder of baking.
WARTIME CHOCOLATE CAKE:
There are a lot of versions of this cake on the interweb.
I use this version with great success.
WHAT YOU WILL NEED:
- 1 1/2 cups plain flour
- 1 cup sugar
- 1/4 cup cocoa
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 tablespoon vinegar
- 1/3 cup rice bran oil
- 1 cup water
Preheat oven to 170C.
Mix all dry ingredients and stir through to combine.
Add wet ingredients and stir through well.
Pour batter into a greased & lined 30cm square baking tin (or into muffin cases).
Bake for 30 minutes or until skewer comes out clean.