Vegan War Cake

I find it intriguing to see how people put a different spin on the same old thing. During the second world war my Grammy Caldwell often had to make due with limited amounts of sugar, butter, and eggs in order to do her part for the war effort. Today I often do without those ingredients because I know or am related to so many people with allergies or special dietary needs. Same recipe, different rationals.

This applesauce cake comes from my friend Jessica and is a great example of the “something old is often the same as something new” theory. Her daughter V. was allergic to eggs and nuts as a baby and toddler and Jessica found this recipe in an old Fanny Farmer cookbook out of necessity. Before bookstores had shelves of cookbooks devoted to allergy free cooking and blogs targeted at any and all dietary quirks she needed a safe, quick, kid-friendly recipe to bring to school events and birthday parties ( after all it’s not too fun to be invited to a friend’s birthday party only to be told you can’t eat the cake or ice cream). This is the recipe she often used, leaving out the nuts and cutting back on the ginger and cloves which don’t often sell well with the under four set. It became her recipe for all occasions.

"applesauce cake"

Applesauce Cake

I first tasted the by then infamous applesauce cake after Jessica and her family moved to Massachusetts. She served it to our knitting group one night warm and fragrant, straight out of the oven. It was divine, not just roll-your-eyes divine, but sneak away from the group and sit in the kitchen scarfing the whole pan down in one sitting divine. It’s not that this cake is a looker–it’s a plain Jane of cakes, but it tastes fantastic.

More quick bread than cake it has become one of the signature dishes I bring to soccer games, potlucks, and church coffee hours. It works for many allergy issues (when you leave out the nuts) and has the added advantage of being really quick to make. This recipe is the reason my cupboards are rarely without a box of raisins, bag of walnuts, and a jar of applesauce.

Walnut Raisin Applesauce Cake

7/8 cup packed brown sugar

1/2 cup vegetable oil

1 cup applesauce

1/2 cup raisins

1/2 cup chopped nuts (walnuts or pecans or almonds), optional

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon salt

1 teaspoon baking soda

1 3/4 cups flour

Preheat the oven to 350º F and spray or grease an 8″ x 8″ pan.

Mix together all ingredients. Scrape into prepared pan and bake 35-40 minutes or until a cake tester comes out clean. If there is a nut allergy you can leave out the nuts and add an extra 1/4 cup of raisins instead.

"crumbs of applesauce cake"

What is left...

3 Comments

Filed under 50 Recipes

3 responses to “Vegan War Cake

  1. Thanks. I really liked this cake. I often substitute applesauce when baking, have been afraid to try to ideas that use baby pureed prunes. Ah, WW2 with rationing of eggs, butter, sugar, gas, shoes, nylons, etc. It was an interesting time in which to live. Still have some rationing stamps that my mother had saved.
    Judy

  2. T.J.

    I have discovered another war cake recipe called Wacky Cake, that uses the same substitution principles, to make it adaptable for food allergies. I can make it gluten-free, egg-free, corn-free, with flax seed goo and xantham gum for binders, and it comes out great. It uses a mix of baking soda and vinegar to make it rise. I’m going to experiment with your recipe to see if I can make it for little K.

    • Jessica Nicoll

      “Wacky Cake” was the other staple baked good in our egg-free household. It’s foolproof (and extra rich if you substitute coffee for the water).

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