This cake made without eggs or milk is attributed to World War II rationing recipes. Usually it is a chocolate cake made with baking soda and vinegar as the rising agent. I’ve adapted it here for non-chocolate eaters. It’s a good basic cake for birthday cake or cupcakes that will be frosted.
1 ½ cups spelt or kamut flour
1 cup sugar (or succanat)
½ teaspoon salt
1 teaspoon baking soda
¼ cup canola oil
1 cup minus 1 T water
2 tablespoons lemon juice
Preheat oven to 350 degrees. Line cupcake tins with papers or grease a 9 x 9 inch baking pan. Mix dry ingredients in large mixing bowl. In a separate bowl, mix oil, water, and lemon juice. Mix wet and dry ingredients together gently. Spoon into cupcake tins or pour into cake pan. Bake for 25 – 30 minutes for cake, 13 – 15 minutes for cupcakes, until toothpick stuck in the center of the cake comes out clean.
© 2007 Jeanette Bradley
OMG! Thank you! I have been searching for recipes for my VERY allergic son. I am so glad to have found this site!
Thanks for letting me know that it helped you. Good luck with your son’s birthday party!
Jeanette