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Chocolate-War-Cake

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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Course: Dessert
Preparation: Bake
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings
Author: Hello Canola & Ellie Krieger

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
Imperial - Metric

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.