Wacky Chocolate Cake with Marshmallow Frosting (Non Dairy)

 If you feel the need for cake and forgot the butter and eggs, this wacky chocolate cake with a sponge like texture is good. Add the simple marshmallow frosting and it becomes great!

This one bowl chocolate cake is a wacky wonder. Wacky because it rises from the combination of baking soda and vinegar and contains no eggs or butter. Since necessity is the mother of invention and we all know that we need cake…well this cake came about during the depression and the need for war rationing coupons. With butter and eggs being limited this darling cocoa cake was a hit during wartime and I dare say it still is.

In my case I had a guest coming for dinner who can’t have dairy products. Aiming to please I found this simple recipe that still hits the mark. Lately it is so complicated when folks come to dinner. With gluten free diets and vegans vs. vegetarians and paleo and keto and lactose free and well about a hundred others sometimes it is hard to have folks to dinner! Luckily in this case it was pretty simple. IF you don’t count explaining this to Manservant. Somehow he can’t quite comprehend a dairy free meal or he’s never bothered to think about it. He kept thinking I was making a flourless chocolate cake and I explained several times that gluten free is different than dairy free. Well, he’s got more important things to think about!

The marshmallow like frosting was another wonder. Yes, it does require two egg whites and boiling some corn syrup but this was so simple it became amazing. This icing does lack gelatin so this isn’t a marshmallow but for those who love marshmallows please take note. You will love this! Don’t get me wrong this spongey cocoa cake is just fine without icing, would be perfect with just a glaze or a sprinkle of powdered sugar or topped with ice cream, but I love frosting. So keeping with the concept of no butter I thought this would be fun to try. I couldn’t believe how easy it was to make and how fun it was to eat!

Think of this as a welcome to Spring cake. It’s coming. I can just feel it. And this cake is a great way to celebrate its arrival! Just don’t forget the sprinkles!

Just in case you NEED MORE CAKE here are a few good recipes:

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Yield: 6-8 ServingsAuthor: Abbe OdenwalderPrint Recipe

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Wacky Chocolate Cake

If you feel the need for cake and forgot the butter and eggs, this chocolate cake with a sponge like texture is good. Add the simple marshmallow frosting and it becomes great!

prep time: 25 MINScook time: 30 MINStotal time: 55 mins

ingredients:

• 1 1/2 c flour
• 1 c sugar
• 3 T unsweetened cocoa
• 1 t baking soda
• 1/2 t salt
• 1 t vanilla
• 1 t white vinegar
• 5 T canola oil
• 1 c cold coffee

Marshmallow Frosting

• 2 egg whites, at room temperature
• 1/4 t salt
• 1/4 c sugar
• 3/4 c light corn syrup
• 1 t vanilla extract

instructions

1. Grease and flour (but I use cocoa instead of flour) an 8″ square or round cake pan. Preheat oven to 350.
2. In a large mixing bowl, combine flour, sugar, cocoa, soda and salt. Whisk to combine.
3. Make three holes in the flour mixture. Put vanilla in one, vinegar in another, and oil in the third. Pour coffee over mixture and stir until combined and moist.
4. Scrape batter into prepared pan and bake for 25-30 minutes or until cake pulls away from sides and springs back when touched lightly.
5. Frost with marshmallow icing or your favorite kind!

Marshmallow Icing

1. Use a stand mixer for best results. In a clean grease free bowl, beat egg whites and salt on high speed until foamy.
2. With mixer still running, slowly add sugar. Beat mixture until soft peaks form. They should bend a bit when you pull beater out.
3. Bring corn syrup to a boil over medium heat in a small saucepan. When it comes to a boil, remove from heat. Slowly drizzle the hot corn syrup over egg white mixture while mixer is set on high. Beat for about 5 minutes or until stiff peaks form. Add vanilla and mix to combine.

notes

Thanks to Bless This Mess Please for the frosting!

You will probably have too much frosting. It doesn't store well. Leave the iced cake uncovered. Add sprinkles right away because this frosting does develop a slight crust and sprinkles may not stick if you wait. 

My cake did sink in the middle. This could be due to Denver's altitude. In any case this did not affect the flavor and made it perfect to hold the marshmallow frosting!

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