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Cindy's Snack Cake - Two Ways (p.s. It's Vegan

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Why I Love This Recipe

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.

Ingredients You'll Need

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 an ungreased 9x9 inch pan 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.

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