My internal dialogue was definitely discouraging, while making this cake. No egg, who bakes a cake without eggs – even brownies have eggs, this was certain to be a disaster. And now add lemon juice or vinegar! What was this going to taste like? And really!? I’m going to prepare this cake right in the baking pan! No mixing bowl? No creaming the butter, but melt it? Huh? Where am I!? What is going on? After all of that, the batter was thinner than pancake batter! We were surely headed for thin deflated cupcakes. Certainly, you are asking me why would I even consider this recipe after reading it? Well it comes from the Joy of Baking website, a place I trust and the photo was very enticing. New and different is what I like, new challenges!
1 1/2 cups all purpose flour
1 cup granulated white sugar
1/4 cup unsweetened cocoa powder(not Dutch-processed), sifted
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup unsalted butter, melted
1 cup warm water
1 tablespoon lemon juice(or vinegar)
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F and place rack in center of oven.
In an ungreased 8 inch square cake pan, stir together the flour, sugar, sifted cocoa powder, baking powder, baking soda, and salt.
Add the melted butter, water, lemon juice, and vanilla extract. With a fork, mix all the ingredients together until well blended.
Bake in preheated oven for about 35 minutes, or until the cake springs back when lightly pressed and a toothpick inserted in the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
**NOTE: I made these into cupcakes rather than a cake. Fill the baking cups 3/4 of the way full. Bake for 18-22 minutes – or until a toothpick comes out clean.**
In the end, this is a very good simple recipe. It’s a heavier, moist cake. Not a light cake. The best description was somewhere between a brownie and cake. I’m more amazed by how well this cake came out and that it doesn’t have any eggs! (can’t get over that!).