Now that you’re a master of sourdough, you may be interested in expanding your baking repertoire a little further. Perhaps into the pastry territory. Cakes, to be more specific.

The culinary spotlight may be shining on naturally leavened carbohydrates, but we urge you to not forget about cake! Celebrations continue and cake is the classic treat to mark major milestones like birthdays, anniversaries, weddings, and now even the minor ones like putting on a pair of pants.

We understand that you may not want to sacrifice your weekly egg supply – or run out to the store – for the sake of one recipe. That’s where Jodi’s grandmother comes to the rescue. Her “Wacky Cake” doesn’t require you to leave your house or even ask you to open your fridge.

“Wacky Cake is a World War II era treat that was created when common baking ingredients were rationed,” Jodi explains. “My grandmother, who also lived through the Great Depression, continued to make this cake throughout her entire life.  She liked to top it with a simple peanut butter frosting. It’s also great with a dusting of powdered sugar!  Because it doesn’t call for eggs, milk or butter, it is naturally vegan.”

If you’re in the mood for something sweet, but aren’t willing to use the rest of your milk, eggs and butter on a I-changed-into-my-day-pajamas celebration cake, try this delectable pastry. It uses pantry staples you most likely already have on hand, and takes under 50 minutes to make!

Wacky Cake

A World War II era treat that was created when common baking ingredients were rationed.
Course Dessert

Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ cup cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1 tbsp vinegar, (white, apple cider, or rice)
  • 6 tbsp vegetable or peanut oil
  • 1 cup hot water or brewed coffee

Instructions

  • Pre-heat oven to 375F with a rack placed in the middle of the oven.
  • Whisk flour, cocoa powder, baking soda, salt, and sugar together in a large bowl.
  • With a fork, stir in vanilla, vinegar, oil, and hot water or brewed coffee until completely mixed.
  • Pour batter into a lightly greased 8" square cake pan, or cupcake papers in a muffin pan.
  • Bake for 35-40 minutes for the cake. Bake 20-25 minutes for the cupcakes.
Share