This type of cake recipe—using oil, not butter, and without eggs—was first developed during the Depression era, when milk and eggs were scarce and expensive. Rather than forgo sweets entirely, families developed recipes that worked around the limited availability of certain foods. Obviously, the availability of dairy isn’t an issue anymore, but this history means that there are plenty of pretty good dessert recipes ready-made for vegans.
Recipe information
Yield
serves 12
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Lightly coat a 9 by 13-inch baking pan with oil or cooking spray.
Step 2
Stir together the flour, sugar, cocoa, baking soda, and salt. Make a well, or funnel-shaped indentation, in the center of the dry ingredients and add the oil, vanilla, vinegar, and water. Stir until smooth. Pour the batter into the prepared pan and sprinkle with the pecans. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
food trivia
Step 3
The Aztecs first prepared a hot chocolate drink for a European in 1519. It was then introduced to the Spanish court in 1528, and it gradually spread through Europe. However, chocolate wasn’t prepared for eating until 1765, when it was made at Milton Lower Mills, near present-day Dorchester, Massachusetts.
