Rabi Kitchen
CHOCLATE WAR CAKE
Did you ever eat the chocolate war cake? During the Second World War, the scrumptious chocolate war cake was made by a lot of the American womenfolk left behind, as there was a scarcity of eggs and milk at the most turbulent of times due to the obstructions caused by wartime. However, though the war thwarted years back, this chocolate recipe is still revered by devout vegan lovers, and it comes as a whiff of good news for the sweet-toothed people who are shackled with dietary restrictions. It is chocolaty, moist and ideally vegan! Let's hover through the ingredients and see how this fabulous chocolate cake is made using canola oil.
Active Time
45 mins
Total Time
60 mins
Yield
4 serves
How to make it
1. STEP
Preheat the oven to 350°F.
2. STEP
Take a round baking pan and whisk together whole-grain pastry flour, multipurpose flour, sugar, cocoa powder, baking soda and salt till a frothy mixture is obtained.
3. STEP
Use a small bowl or measuring cup to combine the water and vinegar.
4. STEP
Create a well in the centre of the flour mixture in the pan and slowly pour Rabi cooking oil and vanilla extract into the well. Pour a mixture of cider vinegar and water over the top layer of flour and then stir well to blend all ingredients.
5. STEP
Bake until it sets and a toothpick inserted into the centre comes out clean after forty minutes. Place the cake on the cake rack to cool in the pan. Once the cake cools, sprinkle it with some confectioners' sugar. Serve and enjoy!
Ingredients
Whole-wheat pastry flour 3/4 cup
All-purpose flour 3/4 cup
Granulated sugar 1 cup
Natural cocoa powder 1/3 cup
Baking soda 1 tsp
Salt 1/2 tsp.
Cold water 1 cup
Cider vinegar 1 Tbsp.
Rabi cooking oil 1/3 cup
Pure vanilla extract 1 tsp
Confectioners' sugar 1/2 tsp
