I’m sure many of us have that one thing we bake over and over again until it becomes second nature to us. For me, this one-bowl chocolate cake is it. I’ve been making this recipe for probably 28 years now, long before I knew what veganism was. It’s my go to. The recipe I make when time is limited, company is coming over, or I just need a treat.
The original recipe for this cake comes from the Canadian classic publication, Harrowsmith Cookbook. Like a lot of Canadian parents in the 70’s and 80’s, this series of books along with the likes of Susan Mendelson and Bonnie Stern, played a key role on our nightly suppers, shaping what I eat now as an adult. Years later the original pages in the Harrowsmith recipe are caked in cocoa and oil. Spills from my younger self now make it impossible to flip through the book without it naturally falling open to this “wacky cake” recipe.
The term “wacky cake” comes from the fact that this cake naturally contains no eggs, dairy, or butter. Wacky, right? Originating from the time of the Second World War this recipe uses as little ingredients as possible. A crucial adaption in a time when rations limited what you could access. Now over 70 years later, this cake remains a staple. It makes a great treat for those who are dairy intolerant, egg intolerant, or vegan, and it’s perfect for those times when you just need a treat and don’t have much in the way of groceries.
One-Bowl Vegan Chocolate Snacking Cake
Description
Equipment
- Measuring cups and spoons
- Mixing bowl
- 8 inch (20 cm) baking pan
- Wooden spoon
- Spatula
- Blender or small food processor
Ingredients
Cake
- 1 ½ cups flour, I used a sifted red fife
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup natural cane sugar
- 4 tablespoon cocoa
- ½ teaspoon sea salt
- 5 tablespoon neutral oil, I used avocado
- 1 cup water, room temperature
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla
Icing
- ½ cup cooked, mashed yam
- ⅓ cup dark chocolate chips, melted
- 1 tablespoon coconut oil
- 1 tablespoon maple syrup
- 1 pinch sea salt
- ½ teaspoon vanilla
Instructions
- Begin by making the cake in a mixing bowl.
- Combine the flour, sugar, cocoa, baking power, baking soda, and salt together. You may want to sift the ingredients to make sure there are no lumps, but this isn't necessary.
- Add the liquid ingredients to the dry and stir until combined.
- Poor into a lightly greased 8 inch (20 cm) baking pan and bake in a 350° F (180°C) for 30 minutes, or until the cake bounces back when lightly touched. Let the cake cook in the pan.
- Once the cake is cool it can be iced.
Icing
- To make the icing combine all the icing ingredients in a blender or small food processor and purée until smooth.
- Ice the cake and decorate as desired. It's best to place in the refrigerator for the icing to set, but it can also be enjoyed as is.
- For longer storage keep the iced cake in the fridge. Un-iced cakes can be kept on the counter in an airtight container for a few days.
Nutrition
Kate says
This looks tasty and easy. My favourite kind of cake!
Sophie Mackenzie says
Thank you, Kate! Hope you enjoy it as much as I do <3
Chantale says
Wow!!! It was easy, and turned out great. I made it with a gluten free flour, and made a cashew frosting because I had some on hand… Thank you so much!