Kids in the Kitchen – Wacky Cake {for Dad}!

 My daughter and I have been doing much more baking together now the holidays are approaching.  She really enjoys pulling over her high chair and helping me out in the kitchen.  She’s great with mixing (and getting a little messy too!)  

 This week we made a fun Wacky Cake for my husband.  He recently got a new job so I wanted to do something small for him and knew he’d love a cake handmade by his two favorite girls.

Have you ever heard of Wacky Cake?  These cakes were created during the Great Depression, when eggs, milk and butter were very hard to come by.  They are also known as Depression Cakes, and in the food allergy world a lot of parents make them due to egg / dairy allergies.

Check out the simple recipe below!  You’ll be surprised at how simple this cake is and how tasty it is!

Here’s my little helper at work.  

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Who needs a mixer when I have my daughter to help!?

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My daughter is the ultimate taste tester too.  Thankfully with no eggs in this recipe it is safe for her to taste along the way.

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We also made a quick decoration for the top “Congrats Dad” using scrapbook paper, bakers twine, scrapbooking stickers, and skewers.  This is an easy and fun way to decorate without added more icing, and since we’re still exploring more natural ways to color our icings this was a great compromise!

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You won’t believe how moist this cake is without eggs, milk or butter.

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My husband, daughter and I enjoyed a slice after dinner… it was delicious!

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Wacky Cake
A simple allergy-friendly cake that turns out very moist with no eggs, no butter, no milk! This is a perfect last minute, yummy treat!
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 3 tbsp. cocoa (unsweetened)
  3. 1 cup sugar
  4. 1 tsp. baking soda
  5. 1/2 tsp. salt
  6. 1 tsp. white vinegar
  7. 2 tsp. pure vanilla extract
  8. 5 Tbsp. vegetable oil
  9. 1 cup water
Instructions
  1. Preheat 350 degrees F.
  2. Place the dry ingredients into a bowl.
  3. Make 3 small holes in the mixture.
  4. Pour the vanilla in one hole, the vinegar in another and vegetable oil in another.
  5. Pour water over the top and mix.
  6. Pour into a lightly greased 8 by 8 inch pan.
  7. Bake for 30 to 35 minutes.
Notes
  1. This recipe can easily be doubled for a 9x13 pan.
  2. Top with your favorite icing!
Busy Bee Kate http://busybeekate.com/

KIDS IN THE KITCHEN

Come join me and my co-hosts, Melinda of LookWhatMomFound…andDadtoo!Paula at Frosted FingersSara at Sensibly Sara, and Jeannette from EcoIncognito each week linking up a post, new or old, that feature the theme Kids in the Kitchen.

It doesn’t matter what you are doing as long as you are doing it together, enjoying it and learning something along the way.

– picking fruit and using in recipes 
preparing healthy snacks
– teaching about colors, shapes, sizes and textures with food 
– making crafts out of recycled food containers 
– trying a new recipe together 
– pouring from measuring cups
– creating new family friendly recipes

Don’t have a blog?  Share an instagram photo or Facebook update.

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