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Falling-Down Cake

“Falling-Down Cake” is my childhood name for Mom’s chocolate cake.

These are Mom's cookbooks (her Joy of Cooking is lost). Note the cigarette burns on the Settlement. The Falling-Down Cake is from last night so it has a fresh snowfall of confectioners sugar. Yeah, its dome was doomed, right out of the oven, as usual.
These are Mom’s cookbooks (her Joy of Cooking is lost). Note the two cigarette burns on the Settlement. The Falling-Down Cake is from last night so it has a fresh snowfall of confectioners sugar. Yeah, its dome was doomed, right out of the oven, as usual.

Mom, as discussed previously, was a cook of post-War vintage, the Joy of Cooking, The New Settlement Cook Book and Thoughts for Buffets her references, with a handful of index cards copied from her BFF Isabel Marks.

Her weeknight chocolate cake — the single pan sort with powdered sugar on top instead of icing — invariably disappointed her. Nine times of 10 it fell. Mom would present it to the table with an embarrassed grin and announce it “tastes just as good” as if the middle stayed even or higher than the edges. As a toddler I called it Falling-Down Cake, which stuck.

In my whole-grain vegan diet I continue to build a go-to index of everyday recipes, really easy and from the pantry. Dessert is the weakest category. Thirteen months ago I found a great one, “Wacky Cake” from the estimable Vegan Zombie. After some checking around, it turns out to be of World War II vintage, when milk and butter were rationed. The authoritative recipe is “King Arthur Flour’s Original Cake-Pan Cake.” (Its variations are worth trying.)

I won’t be hurt if you just use either of these. But my adaptation is below.

I don’t know why Mom’s messed up. The usual white flour, butter and eggs wouldn’t have rescued her usual impatience and likely over-stirring. Now, whole wheat without some augmentation probably dooms my cake dome. It falls most of the time. I DON’T CARE! Mine has great flavor and texture, and I recommend adding the chocolate bits for a molten effect.

Posted in honor of Mom’s 10th yahrzeit, today. She’d have seconds, I know.

Falling-Down Cake (WW, Vegan)

Dry Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 cup sugar
  • 1/4 cup cocoa powder (Dutch process recommended)
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup baking dark chocolate chips or chopped baking bar (optional)

Wet Ingredients

  • 1 teaspoon vanilla extract
  • 1 Tablespoon vinegar (distilled or cider)
  • 1/3 cup (5 Tablespoons) vegetable oil
  • 1 cup plant milk or water

And

  • Cooking spray, oil or vegan shortening for pan
  • Confectioners powdered sugar, optional

Here we go

  1. Preheat oven to 350 degrees, around 15 minutes, as you make the batter.
  2. Grease a 9-inch round pan (see note) with spray, oil or vegan margarine.
  3. Mix together all dry ingredients in a medium mixing bowl.
  4. Stir together all wet ingredients in a pint measuring cup.
  5. Pour the liquids into the bowl. Combine but do not overmix — allow a few lumps or dry spots.
  6. Bake for 30 minutes. Insert toothpick into middle of cake. If gooey, bake another 5 minutes. If fairly dry — the toothpick may be a little brown — the cake is done.
  7. Sprinkle with optional powdered sugar. Serve warm from the pan. The cake keeps well covered with plastic wrap a few days. 12-16 slices.

Notes

Pan substitutions — An 8-inch round pan with a 2-inch side may not bake completely in the center. An 11 x 7 inch baking dish should work fine. This should convert to 12-18 cupcakes.

On successive days, sprinkle more powdered sugar as the earlier will be less visible.

The pan might not release the cake cleanly. Why try? Cut slices with a plastic knife or spatula, not a metal knife, to avoid scratching your pan.

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