This cake is so good and easy; it is my favourite! Because it has no eggs or milk it is suitable for those who are vegetarian or vegan or those with an allergy to eggs. (Read the accompanying Gathering Around the Table article, "Everyone loves Wacky cake.")
1 ½ cups flour (do not use whole wheat)
1 tsp. baking powder
1 cup sugar
2 tsp. cinnamon
1 tsp. baking soda
½ tsp. salt
3 tbsp. cocoa powder
1 tsp. vanilla (or substitute peppermint or orange flavouring)
1 tbsp. vinegar
5 tbsp. vegetable oil
1 cup lukewarm water
Preheat the oven to 350 degrees F and grease an 8” round cake pan. Combine the dry ingredients in a medium-size bowl and mix well. Combine the liquid ingredients in another bowl and add to dry ingredients. Pour the batter into the cake pan and bake approximately 20 to 25 minutes. I use my toaster oven to avoid turning on the big oven.
When the cake is finished baking, run a flat knife around the edge and then let it sit in the pan for another 10 minutes. Turn the cake onto a wire rack and let it cool until it can be iced.
Easy Chocolate icing
This recipe is not exact; I have been making this style of icing for a long time and don’t really measure the ingredients.
½ cup softened butter or soft margarine
2 to 3 tbsp. cocoa powder
2 to 2 ½ cups icing sugar
1 tbsp. or so liquid (milk, water or Bailey’s Irish Cream)
Cream the butter or margarine in a medium-sized bowl and mix in the cocoa powder. Slowly mix in the icing sugar alternating with the liquid, about 1 teaspoon at a time.
I do not usually ice the sides of the cake as it is quite nice with just icing on the top. My favourite is a quick one I make with a bit of Bailey’s Irish Cream. The cake is also delicious with a cream cheese icing.