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Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Old Fashioned Oil and Vinegar Cake

This is a very old recipe from the time before refrigerators were common in every home in America.  It was rather popular during the depression when certain foods were hard to find or had to be used for something less extravagant than a cake.  Now it should be popular with people who are vegan or can't eat eggs or dairy.  I suppose if you needed to make it gluten free you could try using rice flour, let me know how it turns out if you try making it that way.

This is just the cake recipe, it's very quick and simple to make but it is delicious.  You can cover it in frosting like we did for Ginger's birthday or you can try vegan options like sprinkling powdered sugar on it, making a glaze of powdered sugar and water or just drizzling some chocolate syrup on top.  The thing is, this cake is very rich and delicious all by itself and doesn't need any thing extra.

Vegan Chocolate Cake by Future Relics Pottery
Chocolate Cake with White Frosting and Faux Dog Treats
Ingredients:

1 1/2 Cups flour
1 Cup sugar
1/2 Cup cocoa (dark cocoa is good, add up to 3/4 cup for serious chocaholics)
1 teaspoon baking soda
1/2 teaspoon salt
1/3 Cup oil
1 teaspoon vanilla (optional, brandy works also or leave it out entirely)
1 Cup water or leftover coffee
1 teaspoon vinegar (use balsamic for a richer flavor)

Directions:

Preheat oven to 350 degrees.  Coat a small square or round cake pan with oil then flour to prevent sticking.

Mix all ingredients together in a batter bowl.  Pour into the pan.  Bake for 30 minutes.  Since this recipe does not contain eggs you can lick the batter from the bowl as the cake is cooking.

 Check out the gallery page - Future Relics Gallery by Lori Buff

Comments

  1. What a coincidence! My daughter is now dating a vegan and I was looking for a cake recipe this past weekend to make for them. This is the one I made, and I used the powdered sugar to dress it up, also poured some chocolate sauce over it. You're right, it's really good! It only lasted about an hour though, haha.

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    Replies
    1. Yes Tracey, I should have mentioned that it goes away very fast...best make 2 next time.

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  2. I have this recipe too! My grandmother used to make it for us grandkids. She called it "Whacky Cake". I have also heard it called "Crazy Cake". It really is delicious and rich. I will have to remember to make it again one of these days.

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    Replies
    1. It's a really old recipe Michèle, you should make it, it'll bring back memories.

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  3. This is one I have never heard of, but the name definitely sounds old fashioned. If I made the cake I'd definitely use balsamic, dark cocoa and brandy and vanilla. Ha. Oh and to be able to lick the batter a treat from yesteryear for sure.

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    Replies
    1. Let me know if you do try making it GF. I think lots of people would want to know what works.

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  4. Replies
    1. You should taste it!! It may be the easiest cake you'll ever make.

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  5. I used to make it too, there is probably a way to do it GF!

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  6. close, and looks good: http://www.momables.com/gluten-egg-dairy-free-chocolate-cake-recipe/

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  7. oh I'll check out that recipe Gary posted, after I developed celiac and we moved to Georgia I downsized and I got rid of my baking pans thinking baking was all over for me, now I'm wishing I had them back, although I usually prefer pies to cakes.

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