This light, moist chocolate cake is a marvel – there’s no eggs, butter or milk, it bakes in the same dish it’s mixed in and my word, it’s scrummy.
The recipe was devised during the Great Depression when getting fresh eggs and dairy products was as hard as finding hens’ teeth. My mum remembers it as one of the few culinary highlights in London after World War II.
It also employs the use of depressions when making it – made with a tablespoon these are where the liquids go.
There’s no depression once this little beauty is made – this is a real tea time treat.
I use an old Pyrex casserole dish to mix and bake it in and it is now my default easy-to-bake cake.
Smooth a rich chocolate icing over it, or dust with icing sugar and serve with whipped cream.
This chocolate cake is perfect for when vegans call in for morning tea, or when someone has used all the eggs and it’s raining too hard to run to the shop.
It’s pretty much perfect any time.
EGGLESS CHOCOLATE CAKE
1 1/2 cups standard flour
3 Tbsp cocoa
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp white vinegar
1 tsp vanilla extract
5 Tbsp vege oil
1 cup water
Preheat oven to 350°F (180°C)
Grease a square baking dish, about 8″ across.
Pour vinegar in one depression, vanilla extract in the other and oil in the largest depression.
If you want to ice it, I melt Whitakker’s dark chocolate in a pan over boiling water, then add small amounts of cream until the right consistency is reached. Stir the whole time.