Recipe courtesy of Hello Canola
War cake, popularized in the U.S. during World War II, is made without eggs or milk, which were hard to get at the time. The recipe has stuck around all these years because it is moist, chocolaty and a cinch to make. It just happens to be vegan as well, so it is ideal for those with dietary restrictions.
Chocolate War Cake
War cake, popularized in the U.S. during World War II, is made without eggs or milk, which were hard to get at the time.
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Servings: 12 servings
Ingredients
- 3/4 cup whole-wheat pastry flour*
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup natural cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cold water
- 1 Tbsp cider vinegar
- 1/3 cup canola oil
- 1 tsp pure vanilla extract
- 1/2 tsp confectioners sugar
Instructions
- Preheat oven to 350°F (180°C).
- In 9-inch (22-cm) round baking pan, whisk together whole-grain pastry flour, all-purpose flour, sugar, cocoa powder, baking soda and salt.
- In small bowl or measuring cup, combine water and vinegar.
- Make well in centre of flour mixture in pan and pour canola oil and vanilla extract into well. Pour water-vinegar mixture over top of flour and then stir well to blend all ingredients.
- Bake until set and toothpick inserted into centre comes out clean, about 30-35 minutes. Place cake on rack to cool in pan. Once cool, sprinkle with confectioners' sugar.
Notes
- Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour.
Nutrition Facts
Chocolate War Cake
Serving Size
1 slice
Amount per Serving
Calories
180
% Daily Value*
Fat
7
g
11
%
Saturated Fat
0.5
g
3
%
Cholesterol
0
mg
0
%
Sodium
200
mg
9
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.