I had always firmly believed that cakes should be made with butter and eggs. I found this recipe for an eggless butterless cocoa cake in Hershey’s Chocolate and Cocoa Cookbook which I bought in 1987. I decided to bake this cake for New Year 2014 and was greatly pleased by how moist and tasty it was, but my children complained that it was a bit rubbery. Still, it is a very good cake.
It makes an ideal gift for several of my relatives who are on a low cholesterol diet, as long as no frosting or icing is slapped on. Since this recipe doesn’t use any milk or butter those with lactose intolerance can also enjoy this cake. I have used Sundrop Heart which is a blend of sunflower and rice bran oil, which makes it a good source for mono unsaturated and poly unsaturated fatty acids. I’m happy to add that it has no trans fatty acids.
- 1-1/2 cups unsifted all-purpose flour (refined wheat flour/maida)
- 1 cup granulated sugar
- 1/4 cup Hershey’s Cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/4 cup plus 2 tablespoons vegetable oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla
- Heat oven to 350°F (180° C). Grease and flour an 8-inch square or 9-inch round baking pan.
- Mix flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Add water, oil, vinegar, and vanilla; stir until smooth.
- Pour batter into the prepared pan.
- Bake for 35-40 minutes or until a cake tester (I use a knitting needle) inserted in the centre comes out clean.
- Cool for 10 minutes before removing from pan. Cool completely on a wire rack.
- It is now ready for eating or icing.
- If Hershey’s cocoa powder is not available in India we can use Cadbury’s unsweetened cocoa powder, but right now both are available here.