I’m not joking – you can prep this amazingly moist chocolate cake in less than five minutes. You don’t even use a bowl.
I know what you all are thinking – healthy eating with a cup of sugar?! I hear you. (And I need to preface this by saying I’m not a nutritionalist – none of us are.) But I believe in burnout. One can become exhausted by over doing anything. So to avoid it, you need to pace yourself. Eating healthy is paramount, obviously, but every once and awhile you need to treat yourself! So why not do it with some crazy cake? Ok, so this sounds like a justification, and it is, but I have a huge sweet tooth and I have to feel OK about posting this recipe to this particular forum.
This cake, however, isn’t my recipe. It’s my Mom’s. She found it over 30 years ago, as she said “when you were only a small boy and had never even heard of veganism, nor had I for that matter.” Whenever I’m home visiting, I can be sure a crazy cake is waiting for me.
So on to the recipe. Its super easy, really moist, I would bet you have all the ingredients in your pantry all ready and its a great recipe to do with the kids in your life!
- 1 1/2 Cups of Flour
- 1 Cup of Sugar
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- 3 Tablespoons of Unsweetened Cocoa
- 1/4 Teaspoon of Salt
- 1 Tablespoon of Vanilla
- 1 Tablespoon of Vinegar
- 5 Tablespoons of Vegetable Oil
- 1 Cup of Lukewarm Water
Preheat the oven to 350
Sift all the dry ingredients into an ungreased 8″ cake pan and spread.
Use your finger to make three holes in the dry ingredients. Put the vanilla in one hole, the vinegar in the second hole and vegetable oil in the third hole. Pour the water over everything and stir until the batter is smooth. Make sure to get the corners of the pan!
Bake at 350 for about 30 minutes or until the cake starts to shrink in from the sides.
Top it with whatever, but I like powdered sugar and fruit. You know, to keep it healthy.