So, I’ve been involved in this recipe swap for awhile now. For those of you who may not know, Christianna at Burwell General Store created this swap a few months back, in order to encourage creativity in the kitchen. Back then, it was just the two of us, but it quickly grew into a large group of foodies from all over the world.
I love the swap for so many reasons: but mostly, I love seeing how one recipe blossoms into so many tasty things (from so many talented people!). Every month, CM emails us a recipe from a darling old cookbook/hymnal – All Day Singin and Dinner on the Ground – and we re-interpret the recipe however we see fit.
When I first saw this recipe, I panicked. First off, I’m not much of a baker. Secondly, this cake is made with VINEGAR. Vinegar?! I was stumped. I’d never heard of using vinegar in a cake! I just didn’t see how it could possibly be good. I had no idea what to do.
So, I did the only thing I could do: googled the heck out of “cake made with vinegar”. Thanks to Google, I found out a lot of interesting things about cakes made with vinegar. Namely, I found out that Wacky Cake is an old wartime recipe (it can also be called Depression Cake – a name which I personally prefer). It was originally created out of necessity, when butter, eggs, sugar and other common ingredients were rationed and hard to get. (If you want to know a little bit more about the history of this ‘wacky’ cake, listen to this great NPR piece about one family’s history with this particular cake.)
All that to say, after a little bit of research I was completely inspired by this cake. I loved the idea of a cake being borne out of hardship. It is a true testament to perseverance and ingenuity. When you don’t have eggs or butter – by golly, use vinegar.
In order to keep with the spirit of the original recipe, I decided to limit myself to ingredients that I had on hand. To be honest, I happened to have some pretty stellar ingredients lying around: one blood orange, local raw wildflower honey, and Scharffen Berger cocoa powder. But, the rest of the ingredients were quite simple.
I must say, I was totally surprised at how great this cake turned out. The vinegar worked wonders! The cake was amazingly light and fluffy, yet moist with just the right amount of density. The dark chocolate cocoa powder and fresh ginger gave the cake a flavor somewhat akin to a traditional gingerbread. It wasn’t terribly sweet (which I love) and it paired so nicely with the honey orange compote. Did I mention that it’s vegan?!
Please do check out all the other amazing creations from my fellow recipe swappers. You can find them all on CM’s Recipe swap page!
Chocolate Spice ‘Depression Cake’ with Honey Blood Orange Compote
(Cake recipe adapted from The Perfect Pantry)
1.5 cups white flour
1/2 cup white sugar
1/2 cup brown or muscovado sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
1 tsp freshly grated ginger
1 tsp cinnamon
1/2 tsp nutmeg
1 Tbsp apple cider vinegar
1/3 cup vegetable oil
1 cup cold water
Preheat oven to 350°F.
In a large bowl, combine flour, sugars, cocoa, baking soda and salt. Using a spoon, create an indent (or ‘hole’) in the dry ingredients. Pour remaining ingredients (in the following order) into the indent: vinegar, oil, water. Mix well.
Pour mixture into a greased 8×8 cake pan. Bake 25-30 minutes, or until a knife inserted comes out clean.
For the compote:
1 blood orange
1 Tablespoon good quality honey
Dash of nutmeg
Peel and cut blood orange into segments or supremes. Gently mix orange segments with honey and nutmeg. Serve with chocolate spice cake. Enjoy!