This is an easy chocolate cake recipe that was printed in many newspapers during World War II. Wartime cake is reminiscent of a brownie, this cake is eggless, dairy-free and perfect for those short on supplies or with dietary restrictions. It's considered a vegan chocolate cake, but don't let the lack of eggs and dairy fool you. It's moist and wonderfully delicious.
Prepare: 10 minutesmins
Bake: 30 minutesmins
Total Time: 40 minutesmins
Servings: 8
Ingredients
1 ½cups(225g) flour
1cup(240mL) water
¾cup(150g) sugar
⅓cup(80mL) oil
¼cup(20g) cocoa powder
1tbs(15mL) vinegar
1tsp(6g) baking soda
1tsp(5mL) vanilla*
½tsp(2.5g) salt
For the Glaze
1 cup(125g) powdered sugar
1tbs(5g) cocoa powder
1 - 3 tbs(15-45mL) water
Instructions
Preheat oven to 350F (180C.)
Grease and line the bottom of a 9" (23cm) round cake pan.
Combine flour, sugar cocoa, baking soda and salt in a small bowl. Sit aside.
In a large bowl, combine water, oil, vanilla and vinegar. Add flour mixture, stirring until there are no lumps, about 30 seconds. Pour immediately into cake pan.
Bake 25 - 30 minutes or until a toothpick inserted in center comes out clean. Center should read between 190F (88C) and 210F (99C.)
Cool completely in pan before icing.
For the Glaze
In a small bowl, combine powdered sugar and cocoa. Mix in water, one teaspoon at a time, until you get a thin glaze. Pour over the still warm cake slowly and allow it to seep into the crumb.
Let icing harden 10 - 15 minutes before serving.
Notes
*Vanilla is completely optional.You can substitute self-rising flour. If you do, use equal amounts flour and omit both the baking soda. It will change the final texture slightly.If you do not have vinegar, lemon juice can be used or it can be left out. The rise will be less if left out, more like a thin brownie.The water can be replaced with coffee to bring out the flavor of the chocolate.