Cindy's Snack Cake - Two Ways (p.s. It's Vegan
- 1 2/3 cups flour
- 1/2 tsp. vanilla
- 1/2 cup brown sugar
- 1 cup water
- 1/2 tsp. salt
- 1/3 cup vegetable oil
- 1 tsp. baking soda
- 1 tsp. white vinegar
- 1/4 cup cocoa
- Preheat oven to 350 degrees. Mix all dry ingredients. Add wet
- ingredients and blend. Pour into a 9x9 inch pan lined with Reynold's parchment paper or muffin tins. Bake for 30 minutes.
- For Spiced cake, omit cocoa and vanilla, cut water by half. Add 1/2 cup apple sauce and 1 ½ tsp. all spice. Continue recipe as above.
This versatile snack cake has been a staple in my family for years! According to my Aunt Cindy, the recipe was created during The Great Depression, when certain fresh ingredients were scarce. Therefore, this recipe calls for no milk or egg, making it great for vegans! It is subtley sweet, great for kids, and requires no frosting. However, with a bit of imagination, it can become a luxurious cake for a party, or a simple snack tossed into a lunch box. Below is a chocolate version and a spiced version of this cake, which can be done as a cake and sliced into squares, or as cupcakes.