Diary of a SAHM – Day 35
It was Kiate’s 4th Baptism Anniversary, so I thought of giving him a surprise. I decided to bake him a cake BUT as it wasn’t pre-planned, I’d have to manage with whatever ingredients that I had at home. After mentally going through what I had in the fridge, I had to cross out all my tried and tested cake recipes as I did not have BUTTER… oh–uh!!! I did a quick search online for a butter-less cake and found this recipe by Ashley Rodriguez.
Dump and Stir Chocolate cake
adapted from “In the Sweet Kitchen” by Regan Daley
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
6 tbl. canola oil
1 tbl. white vinegar
1 teaspoon vanilla extract
1 packet Starbuck’s Via Instant coffee or 2 tsp instant coffee
1 cup cool water
Sift the flour, sugar, cocoa, and baking soda in an 8×8 (or 9×9 – reduce baking time by 5-7 minutes) pan. Add the remaining ingredients then stir to combine.
Place the pan into a pre-heated 350* oven for 30 minutes or until a wooden skewer comes out clean. Transfer the pan to a wire rack to cool. Frost with your favorite chocolate, vanilla or cream cheese frosting.
I had most of the ingredients and the steps sounded pretty easy, so I decided to give it a try. I omitted the vanilla extract because I didn’t have any on hand and substituted cocoa powder with MILO. It turned out OKAY and the hubby approved.