Wow! You know sometimes you’re surprised by just how well a thing turns out? Like the Impossible Pie? This is one of those times…just wow! This has to be the ULTIMATE make do & mend recipe(I can’t wait to share it with Jen and everyone on Thursday’s Twitter meet #makedoandmendhour)! Created during the Depression era in the US when expensive items were hard to come by, this egg/butter less cake is a godsend to Vegans or those with an intolerance to eggs/dairy! I trialled a number of vegan recipes when I worked baking for the coffee shop, oh how I wish I had this recipe then!
I wondered for a long time about this cake, not convinced it could ever be good with no eggs. Having now made it you can trust me when I say this cake is not only good for a vegan but a good one for EVERYONE! It’s an easy recipe is a great activity for kids(I let my toddler help) I plan on letting my eldest try it out next, I figure everyone needs to know how to make at least one great cake!
I tweaked the recipe slightly as I didn’t have any vinegar(usually a Depression Cake has vinegar as it reacts with the baking soda to cause a rise in the cake) but did have some flat-ish cola! It works really well as the “acid” part needed for the reaction.
I used a rectangular cake pan but you could use an 8″ round too.
What I Used:
1 & 1/2 cups plain flour
1 cup caster sugar
1 tsp baking soda(bicarbonate of soda)
1/2 tsp salt
1/4 cup cocoa
1 tsp vanilla extract
1 cup of flat-ish cola(if yours isn’t flat open the can into jug half an hour before needed and stir it about every now and then to get rid of some bubbles)
1/4 cup oil
What I Did:
If you Google this cake the method is usually to dump the dry in a cake pan make wells(one for oil, one for vanilla and one for vinegar) but I decided that I’d rather do it this way…
Sift the dry together into the pan, then in a jug measure out the wet, THEN pour that over the dry.
Mix with a fork(plastic one is best if your pan is non-stick) until no floury bits are visible.
Bake at 360/180 for 30 mins or until a toothpick comes out clean.
Frost with your favourite frosting(I made buttercream) or glaze.
Eat, all the while marvelling at how good the cake is and wondering why we even bother with eggs in cakes at all! 🙂
Ps. If you don’t have cola but do have vinegar you can just use plain water in place of the cola and add 1 tbsp of white vinegar!
*EDIT* I have since tried to make the cake without sieving the ingredients(like recipe on the net said) I also used cold coffee in place of cola(water) DO NOT DO THIS!
If you want the very best cake you can make use what I did and use a sieve to combine the dry ingredients. This might be a frugal recipe but there’s little point in making it not taste the best it can taste, what’s thrifty about a cake that you’d only eat if you had to as opposed to one you’ll make just to eat it? 😉