This chocolate cake is a unique recipe. It does not contain eggs, butter, or milk. This recipe was said to have been invented during World War II when there was rationing of butter, milk, and eggs. What is amazing is how good this chocolate cake tastes. It is moist and spongy with a nice chocolate flavor which comes from cocoa powder, not melted chocolate. For this recipe, I used mayonnaise and applesauce in lieu of eggs and cream which adds moister to the cake. Moreover, the sugar content is not as high as most cake recipes and it is still sweet. This chocolate cake is also very easy to make, as no mixer is needed. The dry ingredients are simply placed in one bowl and the wet ingredients in another bowl. The two are mixed together and you are done.
For this recipe, you will need:
- 1 1/2 to 2 cups of self rising cake flour
- 1/3 cup of natural unsweetened cocoa powder
- 3/4 teaspoon of baking soda
- 1 teaspoon of baking powder
- 1/4 teaspoon of salt
- 1/3 cup of light mayonnaise
- 2/3 cup of unsweetened applesauce
- 1/2 cup of sugar
- 1 cup of warm water
- 1/4 cup of canola,corn,or vegetable oil
- 1 tablespoon of vanilla extract
- 1 teaspoon of vinegar
Preheat your oven to 350 degrees F. In a bowl, stir the first 5 ingredients together. Add the rest of the ingredients and mix well till blended. Transfer mixture to a 8 inch square pan. Bake in preheated oven for about 30 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
Yields 8 – 10 pieces