The Cocoa Cake recipe I’m sharing with you today, is very simple and vegan. It is actually pretty amazing to make if you have never tried your hand at baking an egg and dairy-free cake before (I did use a tbs of milk in icing, but that can be easily swapped for non-dairy milk). It doesn’t contain any ingredients you wouldn’t find in most American pantries or standard grocery stores either.
I picked up the ingredients right at my local Stop&Shop. You will be surprised at how moist and flavorful the cake is. Everyone will enjoy it, and you won’t have any worries about guests or family members who can’t have eggs or dairy.
Cocoa Cake Recipe (Origin)
This Cocoa Cake is basically a dressed up version of a popular depression era cake recipe called a “Wowie Cake” (also known as a “Wacky Cocoa Cake”). Eggs and dairy were of limited quantity at the time sparking this ingenious creation. To make it more festive, I added a simple cocoa icing and mini marshmallows to give it a “hot cocoa” spin.
The cake can actually be mixed right in the baking dish, then popped directly in the oven. I personally prefer to mix it in a bowl, but as the cake is presented right in the baking dish there is really no need to grease the dish or be fussy about it. It would make a terrific first cake to bake with kids, since you could also discuss the the reaction between the baking soda and vinegar to rise the cake.
The use of Crisco® Pure Canola Oil in the Cocoa Cake keeps cholesterol and saturated fat low in this dessert, while ensuring nice moist results. There is no reason sacrifice having a tasty dessert, just to watch one’s cholesterol. Check out The Dessert Debate page for more baking ideas using Crisco® oils.
Visit www.crisco.com for more information, tips, and recipes. Like them on Facebook or follow on Pinterest at www.pinterest.com/CriscoRecipes. Definitely don’t miss the fun at The Dessert Debate either!
- 1 cup cane sugar
- 1½ cups all-purpose flour
- ¾ tsp Kosher salt
- ¼ cup cocoa powder
- 1 tsp baking soda
- 1 tbs vinegar (I used apple cider, but white is fine)
- ⅓ cup Crisco® Pure Canola Oil
- tsp pure vanilla extract
- 1 cup cold water
- 2 tbs cocoa powder
- ⅓ cup confectionery sugar
- ¼ tsp pure vanilla extract
- pinch of salt
- 1 tbs milk (non-dairy milk, for vegan/non-dairy version)
- Mini Marshmallows to top cake with
- Preheat oven to 350 degrees.
- Whisk together the dry cake ingredients in batter bowl (or right in 8x8 baking dish) until well blended.
- Add the vinegar, oil, vanilla and water. Mix until batter is smooth.
- Pour into ungreased 8x8 baking dish.
- Bake for 33-35 minutes, until tester or pick pulls clean from center.
- A few minutes before the cake is done. Whisk together the icing.
- Drizzle the icing over the hot cake as soon as it comes out of the oven and immediately sprinkle mini-marshmallows on top.
- Set aside to cool before serving.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.