Dairy-free cake bloomin’ marvellous

Tea time
Tea time

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.

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 I’m making it today for me daughter’s birthday.

Smooth a rich chocolate icing over it, or dust with icing sugar and serve with whipped cream. (This can be made using coconut, btw!)

This 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.

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.

1Mix the first five ingredients in the dish, hands work real well.
Make three depressions in dry ingredients – two small, one larger.

Pour vinegar in one depression, vanilla extract in the other and oil in the largest depression.

Pour water over everything. Mix with a wooden spoon until smooth.

3That’s it.

Bake in oven for 60 minutes – or until cooked, stick a knife in the middle to make sure.
Let cool for about five minutes then gently turn out on to a rack.

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.


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12 thoughts on “Dairy-free cake bloomin’ marvellous

  • June 3, 2014 at 10:03 am

    Wow that sounds scrummy, can almost smell it. Like that word depression!! Look what depressions can produce!

    • June 3, 2014 at 11:39 am

      In total agreement!

  • June 3, 2014 at 12:17 pm

    Hmmm, will have to try this for mark’s next bake day at work – one of his workmates is allergic to dairy and often misses out!

    • June 3, 2014 at 2:49 pm

      It’s soooooo easy to make, and tastes great. Let us know how you get on!

  • June 3, 2014 at 12:53 pm

    Sounds perfect, definitely will make this later today and cook it in our coal range….

    • June 3, 2014 at 2:50 pm

      I make it in our coal/wood range too – just don’t let it get too hot!

      • June 3, 2014 at 4:40 pm

        Just made it and it feels really moist, looks good but I should have used a smaller cake tin. I see you have used an enamel tin? They are great for the coal range and have been buying quite a few lately. I will look for a smaller square one…have you ever doubled the recipe?

        • June 3, 2014 at 5:06 pm

          Good on you Lynette! I use my very old Pyrex casserile dish which is ideal. Check out op shops, I’ve seen them floating around fairly often. I think it’s nice with a bit of cream, or icing sugar sprinkled over the top… I’ve never doubled the recipe but would look forward to hearing from you if you do…

  • July 29, 2014 at 4:22 pm

    I would love try the Bloomin marvellous chocolate cake but what could I use instead of vege oil as do not use it – could I use olive oil? Thanks

    • August 4, 2014 at 5:07 pm

      Hi Sandy, I’m sure olive oil would produce the same effect – it’s basically just to bind everything together. Maybe you could experiment and report back? 🙂

  • September 8, 2014 at 5:03 pm

    How about Coconut Oil, would be perfect for this instead of the vege oil….

    • September 9, 2014 at 8:31 am

      Let me know how it works, Lynette!


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