SUPER MOIST WHOLE WHEAT CHOCOLATE CAKE
Fresh Ingredients
(None!)
Storage Ingredients
1.5 cups whole wheat flour
3 tablespoons cocoa
1 teaspoon baking soda
1/2 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
5 tablespoons oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
Mix all the dry ingredients together in a bowl. Add the wet ingredients and mix until smooth. Pour into a 9 inch by 9 inch baking pan, two inches deep. (The pan does not have to be greased.) Bake at 350 degrees for about 30-40 minutes. Test with a fork for doneness.
Notice that there aren’t any eggs? I have no idea how it works but this recipe makes one surprisingly moist and delicious chocolate cake. I always double the recipe and use two 8 1/2″ round pans. When the cakes are completely cooled or even slightly chilled after being refrigerated, I frost between the layers and the top only with a chocolate whipped cream frosting. Then I freeze the cake at least overnight and take it out about an hour before we’re going to serve dessert. Lizzie’s having a Birthday party tomorrow night and this is the cake she requested.
CHOCOLATE WHIPPED CREAM FROSTING
Fresh Ingredients
1 pint whipping cream
Storage Ingredients
1/3 cup cocoa
1 teaspoon vanilla
1 cup powdered sugar
Combine all ingredients and whip as for whipped cream. Refrigerate or freeze after frosting the cake.
Tags: baking with whole wheat flour, easy and eggless, food storage cake
January 30th, 2009 at 12:14 pm
Ooh, a cake made with whole wheat and no eggs! It sounds delicious. I’ll have to give it a try. I’ve really been enjoying this blog, I’m trying to get and use food storage. I’ve already been using whole wheat in place of meat in some recipes.
January 30th, 2009 at 1:15 pm
Good job Stephanie! Good job ALWAYS Stephanie. I enjoy your blog! You actually know how to cook AND take good pics. Honestly, sometimes I look around and think, “I must be nuts for trying to do this.” Do you know why this recipe doesn’t need eggs? I would love to hear what you think.
March 10th, 2009 at 12:19 am
Did you ever make one of those vinegar/baking soda volcanoes? The same reaction that gives you ‘lava’ is leavening this cake. When the wet ingredients get mixed with the dry, all the vinegar droplets (?) find the baking soda particles (?), they make poofiness (??) and WE get CAKE!
I like to think of this recipe as a science project for my homeschooled 3 y.o. daughter.
March 10th, 2009 at 7:58 am
Good to know! I was never very good at science. Thank you Laura!
October 12th, 2009 at 9:52 pm
FYI: I just gave another food storage presentation tonight and enjoyed this cake as part of the refreshments. The sister who baked it nade one slight change to the recipe. Instead of using the cup and a half of whole wheat flour as called for, she added 1 cup of whole wheat kernels to one cup of water in her blender and ground it up until it was smooth. Then she added the rest of the ingredients and baked as normal. HER CAKE WAS WONDERFUL AND EXTRA MOIST. I’m doing it her way, from now on!