Tuesday, October 5, 2010

One-pan chocolate cake recipe, also known as "wacky cake"

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Every once in a while - okay, truth be told, once a day or so - I get the urge to bake a cake. Despite my weeks of practice decorating cakes last winter before my big day with Kelly Ripa and the Cake Boss, I prefer plain cakes. Which is why, when I saw this one-pan chocolate cake on the King Arthur Flour blog, I knew I had to make it.

Another advantage to this chocolate cake: The basic recipe is vegan. It gets its lift from the combination of baking soda and vinegar. No eggs! My 8-year-old has a friend with a severe egg allergy. I'm remembering this one for their next playdate. And the texture of the cake is beautiful: light, spongy, but extremely moist. I served it plain, but for those of you with the patience to frost and decorate, make two and slap them together.

King Arthur gave me permission to share the recipe here, but I strongly suggest looking at their version of the "Wacky Cake" recipe, too: They've got great step-by-step photos and a few suggested variations.

By the way, King Arthur, someday I am moving to Vermont (as I've said before, Vermont is in my DNA). And when I do, I want to come work at King Arthur. Okay? Glad we're straight on that.

Easy one-pan chocolate cake from King Arthur Flour
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/2 tsp espresso powder
  • 1 tsp vanilla
  • 1 Tbsp vinegar
  • 1/3 cup vegetable oil
  • 1 cup cold water
Preheat the oven to 350 degrees.

Spray a 9-inch cake pan with cooking spray. Put the flour, sugar, cocoa powder, salt, baking soda, and espresso powder into the pan and whisk them together with a fork or whisk. Make three wells in the top of the dry ingredients and add the vanilla, vinegar and oil to the wells. Pour 1 cup cold water over everything, then mix with a whisk until smooth. Bake 30-35 minutes or until a toothpick comes out moist but clean.


Unknown said...

I'm with you on this - LOVE chocolate, unfrosted cake. Any unfrosted cake really, I don't discriminate. This is a great recipe for gatherings and such.

Monet said...

You and me both! I would love to get hired as a recipe tester...wouldn't that just be the best job? I've tried this cake recipe before, and I love it too. So simple, so delicious! Thanks for sharing!

FJKramer said...

I've made a version of this (without the espresso and with vinegar) for years -- it was my go to party sheet cake for more potlucks than I can count. Very handy cake for those of us that eschew mixes and want something fast!

Nancy said...

Hello Erika!!

I love this cake - been making a version of it for years!! I love that you can dress it up or have it plain - hmm... I have a great sauce that I may just have to make... after I make the cake that is!!!

Tammy said...

Hi Erika

I love this cake though the version I have a recipe for is a little different I will have to try yours the espresso sounds great. Another thing I love about this cake is that I can make it for my sons friends who are vegan, since it uses no eggs or anything they won't eat LOL!

Erika Kerekes said...

@Tammy - yes, the fact that it's vegan makes it very flexible indeed. I'm curious: What's different about your recipe? Does it still use vinegar and baking soda to leaven?

Ev said...

Oh it sounds like a great and easy cake receipe! I will make it next time my boyfriend comes to town! (:

Cathy @ She Paused 4 Thought said...

I grew up on wacky cake. Could explain of a lot of oddities in my life. :)

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