This recipe was adapted from a recipe in Hannaford’s fresh magazine, July/August 2019 issue, called Mema’s Wacky Cake. I cut down on the sugar and swapped out vegetable oil for applesauce. I also used Bob’s Red Mill 1 to 1 Baking Flour to make it gluten free.
1 1/2 cups flour
1/4 cup sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1 Tbs vanilla extract
1 Tbs white vinegar
6 Tbs applesauce
1 cup cold water
Vanilla frosting or whipped cream for topping
Preheat oven to 350.
In an 8″ square baking pan, combine the flour, sugar, cocoa powder and baking soda.
Make one large hole and two smaller holes in the dry ingredients. In one small hole, pour the vanilla. In the other small hole, pour the vinegar. In the large hole, add the applesauce. Pour water over the top and mix with a fork until well blended.
Bake for 25 – 30 minutes. Let cool 15 minutes. Cut into squares.
Top with frosting or whipped cream before serving.
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