Dairy Free Mug Cake

   

 In  past  posts I've written about  Chocolate Mug Cake (requires egg, oil and milk )

 and  Wacky Cake/Depression Cake. The Depression Cake  highlights being able to make a cake without eggs and milk which were scarce during the Depression era.

    The Dairy Free Mug Cake is ideal for those following a plant based diet.  You can find additional flavors at Toasty Apron  which is where I found this recipe. 

Wacky Cake/Depression Era Cake aka Crazy Cake

 

Right now eggs are $5.++ a dozen because of bird flu.  For bakers and breakfast businesses that's a problem. 

I happened to come across a recipe that was popular during the Depression Era for a cake that uses no eggs or milk.  Here is the recipe:

Wacky Cake

Wacky cake is made without milk or eggs and is a moist, dark, and delicious chocolate cake. A brainchild of the Depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. Frost with your favorite icing.

Submitted by Mary Knipe

Prep Time:

 

10 mins

Cook Time:

 

30 mins

Total Time:

 

40 mins

Servings:

 

10

Yield:

 

1 (8x8-inch) cake

Ingredients

• 1 ½ cups all-purpose flour

• 1 cup white sugar

• 4 tablespoons unsweetened cocoa powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 6 tablespoons vegetable oil

• 1 tablespoon cider vinegar

• 1 teaspoon vanilla extract

• 1 cup water

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. (allrecipes)

4. 
   

   

   1

   
   

No mixing bowl needed. All ingredients can be mixed in the pan.

Here are some websites to view

Southern Living Wacky Cake

Italian Chef Wacky Cake. Eight Variations

Quaint Cooking

Sweet Little Bluebird -Vanilla Crazy Cake

That's it ***

Chocolate Cake with Aliases

 5 pics

It goes by many names, Chocolate Upside Down Cake, Chocolate Cobbler, Hot Water Chocolate Cake and others. 

Allegedly, this cake makes its own frosting, pudding, lava or whatever you want to call it. BUT! it's located at the bottom of the cake.  🔥Hot water poured on top of the batter  makes the pudding part. 

Being a YouTube fan  I consulted a couple of cooking channels I watch.  

Catherine's Plates 

and

Emmymade  

The Outcome

Mine looks like theirs.

Oh Yeah!!

How did it taste? Sooooo good! 

I added chopped walnuts and whipped topping before consuming.(not pictured. I devoured it too quickly.)

The recipe is easy though I'm not posting it.  I'll leave it to you to pick one of your choice.  I will say this; Follow the recipe to the letter. When it says, "Do not stir." Believe them! DO NOT STIR!!

That's it ***

 

Protein Ice Cream

Protein Ice Cream

Author: Kelly Morrison

Prep time:  30 mins

Total time:  30 mins

Yield: 1 serving

Ingredients

• 1 cup almond milk
• 1 scoop Sun warrior protein powder
• 1 tablespoon unsweetened cocoa powder
• 1 packet stevia
• ¼ teaspoon vanilla extract

Instructions

1. Combine all ingredients in a glass measuring cup and whisk vigorously until completely combined and no clumps remain. Pour into the pre-frozen canister of your ice cream maker and churn until the ice cream is solid. (It took about 25 minutes in my Cuisinart, but it will depend vary based on your ice cream maker.) Best eaten immediately. Serve with an ice cream scoop. and devour.
2. No ice cream maker? No problem! Pour the mixture into an ice cube tray and freeze until solid. Then blend in the blender with as much almond milk as need to make that lovely ice cream texture (probably about ¼ cup).

Nutrition Information

Serving size: 1 recipe Calories: 120 Fat: 3 grams Net Carbs: 3 grams (net) Protein: 17 grams

copied from Recipe by Foodie Fiasco at http://www.foodiefiasco.com/protein-ice-cream/

                                            xxxxx

I chose to use an ice cube tray instead of a churn for the simple reason that it's easier and quicker clean up. 

The final result is a concoction that tastes like ice milk. Sweet but more of a slushie consistency. I think this would serve up better frozen as a popsicle. I probably won't do this recipe again.

That's it 🍦🍦🍦