A favorite cake at Sterling College is Wacky Cake. A well known recipe that was most popular during World War II, it is moist, easy and quick to make and comes out perfect every time. Surprisingly, the cake is also vegan. Below is our scaled down recipe for Chocolate Wacky Cake. To keep it vegan, make a glaze with juice and powdered sugar or frosting using margarine. Use a pan you can serve out of, as this cake doesn’t pop out of a pan as nicely as other recipes with eggs.
Chocolate Wacky Cake, Sterling Style
- 1 cup unbleached all-purpose flour (we use King Arthur)
- 1/2 cup whole wheat flour (we use Butterworks)
- 1 cup sugar (try substituting with evaporated cane sugar)
- 3 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon vanilla
- 1 teaspoon cider vinegar
- 5 tablespoons canola oil
- 1 cup cold water
In a large mixing bowl, mix flours, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.
While still warm, pour a glaze on top and let cool. Alternatively, make up a buttercream (dairy or non-dairy) and frost after the cake is completely cooled.