Mix the dry ingredients. Add the wet ingredients. Stir until smooth. Bake at 350 degrees for 30 minutes. Makes two layers of a two-layer 9-inch or 8-inch round cake, or one small sheet cake. When cool, frost it.
I wondered that also, however I still use it. I don't know wthat the vinegar's function is in this cake, but this cake has been the most moist cahe I have ever made. The reason why I use more cocoa than the recipe calls for is because I was still able to smell the vinegar and that concerned me, and because I am a choc-o-holic! LOL Seriously though, I tasted no vinegar flavor.
This is the chocolate cake recipe my parents used when we were in Africa - but we called it "Wacky Cake". I love that it's naturally vegan with no need for egg replacer or anything like that. In Africa, we used it because we could only drive 4 hours to the next town to shop for things like eggs and milk once a month, so generally we didn't have them.
I love how moist this cake is, and stays even days later.
The vinegar in this recipe is absolutely essential and cannot be left out. It reacts with the baking soda to provide leavening for the cake. You will be able to smell the vinegar when you mix up the batter but the cake won't taste like it after it's done.
colorful: My family also called this Wacky Cake. My mom used to make it and pack it in our lunches when I was a kid.
Satyagraha- I just finished baking one last night and I found the inside a little uncooked as well. I should have taken the advice from the previous posters, as it's wise to add much more chocolate. Without a doubt, some of my animals enjoyed it
I made it and it turned out perfect several times. I did find that it had to be cooked a little longer than it says... poke it with a toothpick before you take it out of the oven... like muffins. if the toothpick somes out with batter still on it, then it needs to bake some more. if it's dry, your cake is done!
I tried it again this morning and it was a success! Very moist and delicious!
I added about 10 tablespoons of cocoa (it mentions 6, which certainly doesn't reach 100 grams) and substituted Splenda instead of sugar. I'm wondering though, how much calories a decent slice can have. I'll just do a general search for cakes online and get a rough estimate.
I know it as Wacky cake too. The recipe I have is a little more complicated, where you have to put the vinegar, baking soda and oil into wells in the dry ingredients and pour water over the whole thing. Glad to know you don't really need to fuss with that.
It is one of those recipes you will almost always have the ingredients for and it is quick and easy for drop-in company. It is also great still warm out of the oven topped with soy/dairy icecream.
Mine were shaped like brownies. I cut them into triangles and placed one peanut on top of each to make them look a little more sophisticated to the drop-in guests that Cinnamon toast mentioned about
I was thinking of adding bananas and a little bit of coconut to the recipe(chocolate banana coconut cake), but I'm confident it will create chaos. I've just started baking cakes now, so I'm eager to try simple and new things.
I have this in the oven as I type. I just compared it to another recipe I have and got from another board and the ingredients, while listed in a different order, is identical. For baking my other recipe reccomends a 9x13 pan for 350 for 45 minutes. I put this one in two round pans. I'll look in about 17 minutes (I put it in at quarter til), to see how it's doing. Yum. It smells good. Oops. I think I only put in 1 cup of water.
In the past, I was hesitant to label this as vegan when I took it to church dinners. Now I know.
It didn't taste as good, I thought. I dunno. I should have dumped more cocoa in, though. I took the other pan next door to my neighbors (after trying one) as a thank you for getting our mail last week and the week before when my husband and I were gone.