Who doesn’t love chocolate cake? As in, a flavorful, far from dry, super texture chocolate cake!! Me! And my crew – the 12-year-old requests it by name. To make this, even MORE, fun – this baby has no dairy or eggs in it. Correct, nada. Say hello to successfully bringing a vegan dessert. Or an allergen-free one. Take that old ‘Fear of Feeding Cupcakes to Kids’!!
Not that it was the original intent of this recipe by any means. See, this baby dates back to Depression-era – as in NO ONE HAD ANY EGGS or BUTTER. And it uses vinegar to give the baking soda the boost to lift the cake since there is no structure from the protein normally found in eggs. Put all of those together and the recipe appears to be, umm, wacky.
And the wackiest thing of all – you can literally have ALL of the ingredients on hand and whip up an awesome homemade goody at the last moment. Bundt pan, sheet cake or cupcakes, all turn out well.
NOTE #1: I have not tried this with a gluten-free flour yet – but I firmly believe it would work just fine. Let me know if any of you give it a whirl!
NOTE #2: If you want to frost this baby, put a thin layer on first and let it set or mostly dry. This will catch all of the crumbs. Then go back and put on the “pretty” layer. The cake is so moist, it will crumb into the frosting. Just FYI.