Okay, so the fact that this cake is vegan has less to do with any type of ethical conviction and more to do with necessity. The recipe was borne of the need for something delicious, while still adhering to familial rations of the war era...and it doesn't disappoint...It's an excellent, budget-friendly snack cake that I'd recommend for an anytime treat. I iced mine with a sour cream icing (just used what I had on-hand) but for an everyday treat it can be eaten without the icing. It's a nice "surprise" in your lunch box...that you put there yourself...
You can find many iterations of this recipe online...I can't even remember where I found this one...It's scribbled on the back of a used envelope, as I am wont to do.
You will need:
1 1/2 cups all purpose flour
1 cup sugar
3 heaping tbsp cocoa powder
1tsp baking soda
1/2 tsp salt
6 tbsp vegetable oil (I used butter, as we are not rationing :)
2 tsp vanilla (pure)
1 tbsp white vinegar
1 cup cold water
1. Preheat the oven to 350*. In an 8 inch square baking dish, sift all of the dry ingredients together.
2. Make a well in the centre of the dry ingredients and add the wet ingredients.
3. Stir to combine.
4. Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
While you are baking the cake, why not whip up this delicious Sour Cream Icing I found on Cooks.com
You Will Need:
1 cup chocolate chips
6 tbsp butter
1 tsp vanilla
1/2 c sour cream
2 1/2-2 2/3 cups icing sugar
1. In a double boiler set over (not in) simmering water, melt the chocolate and butter together until smooth.
2. Remove from heat and add vanilla and sour cream. Beat with electric mixer until combined.
3. With the mixer on low, slowly add the sugar 1/3 cups at a time, until the desired consistency is achieved. If you put this icing in the fridge for a few hours, it will firm up nicely.
When the cake has cooled, spread with the icing and enjoy...I know I did!