Chocolate War Cake
Posted on October 7,2015 by Recipes developed by Ellie Krieger, RD., Canolainfo,
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. Making war cake with canola oil and half whole-grain pastry flour makes it better for you with a taste worth “fighting for.”
- 175 Ml Whole-Wheat Pastry Flour
- 175 Ml Purpose Flour
- 250 Ml Granulated Sugar
- 75 Ml Natural Cocoa Powder
- 1 Tea Spoon Baking Soda
- 0.5 Tea Spoon Salt
- 75 Ml Canola Oil
- 1 Tea Spoon Pure Vanilla Extract
- 2 Ml Confectioners Sugar
1. 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.
2. In small bowl or measuring cup, combine water and vinegar.
3. Make well in center 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.
4. Bake until set and toothpick inserted into center comes out clean, about 30-35 minutes. Place
cake on rack to cool in pan. Once cool, sprinkle with confectioners’ sugar.
Whole-wheat, all-purpose flour can be substituted for whole-wheat pastry flour.
Calories : 180 Total Fat :7g Saturated Fat: 0.5g Cholesterol: 0mg Sodium: 200mg Carbohydrates: 29g Fibre: 2g Protein: 2g