Wartime Cake | Cake-Pan Cake (Egg less, Butter free and Low Calorie)

Forest is enchanting, intriguing, mysterious sometimes cold and scary. A row of Sagwan trees (Teak, tectona grandis) stood between forest and fields. Tall majestic trees looked like a part of the forest in thickness and growth, unhindered and untouched- away from human intervention. Broad leaves of Sagwan fluttered and quivered as a mild breeze passed through them. We perceived some movement in the top branches. A distinct movement caused by the repeated motion of some kind. The Sun was bright and getting into the eyes making it difficult to ascertain and guess the cause of it. We zoomed the camera and discovered a Jungle Owlet

Perched on the topmost branch under a tuft of leaves, it looked at us intently. We were lucky to spot one during daytime. And we immediately left its territory intending not to disturb it.

One recipe that has always come to my rescue whenever I have to bake a cake in a short time and with basic ingredients is this Wartime Cake. Also called Cake Pan Cake, it requires simple ingredients that are always there at home.

 It is butter free and egg less, yet dark moist and delicious. It can be put together in the pan it is baked in.
It is an easy recipe.

Wartime Cake/Cake-Pan Cake (Butter free and Eggless)

Adapted from kingarthurflour.com 
I have added 1 teaspoon of coffee powder. The original recipe asks for ½ teaspoon. Wrap the cake in a foil and slice it cake on the second day, or even later. The flavours develop fully and the cake also becomes softer.


  • 1 ½ cups All-Purpose Flour
  • 1 cup sugar (powdered)
  • ¼ cup cocoa
  • ½ teaspoon salt
  • 1 teaspoon coffee powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla essence
  • 1 tablespoon vinegar
  • 1/3 cup vegetable oil
  • 1 cup milk


  1. Preheat oven to 180 degrees C. Grease and line the bottom and sides of one 6 inch round cake pan.
  2. Whisk together all the dry ingredients (pass cocoa through a sieve to remove the lumps if any) in a wide-mouthed pan.
  3. Make three holes in the pan. Pour vanilla essence into the first hole, vinegar into the second and oil into the third.
  4. Take cold milk and pour it over everything in the pan. Stir everything with a fork until the ingredients are well blended. Pour the batter immediately into the prepared pan.
  5. Bake for 30 to 35 minutes.
  6. Remove from the oven after 5 minutes. Remove from the pan after another 5 minutes. Cool in the rack.
  7. Pour Ganache over the cake (optional). Slice and serve.


  1. 100gms dark chocolate
  2. 4 tablespoons low fat cream
  3. Heat the chocolate and cream in a double boiler. Stir constantly till the chocolate melts. Take off the heat and stir briskly until it becomes smooth and shiny. It will thicken as it cools.
  4. Pour Ganache evenly on the cake.

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  1. I am going to make this cake today Namita. I think that Stevie-boy and I deserve a reward for the very hard day of garden and general hard work that we are about to embark on. I might not have the energy left in me to make it by the time we have finished but I will at least be able to think about how awesome this cake is before I fall into bed and fast asleep tonight. This cake looks magnificent and would be perfect at any time of the day. I have a lot of blueberries at the moment and think that they would be perfect in this cake if I left out the coffee and used cinnamon instead. I will give it a go and thank you SO much for sharing your gorgeous pictures of that lovely jungle owl. What an amazing bird :)

  2. That looks like one awesome cake!

  3. I usually never fall for chocolate cakes but this one tells me it is to die for.
    Thanks for posting the recipe.

  4. I just made one chocolate cake a couple of days ago and now seeing this, I an tempted to make some again! The fact that we need to keep it for a couple of days for the full flavors to develop is tempting me to just make them and keep it aside... thanks for sharing...

  5. Wow, that is such a simple recipe. Now I really really feel like baking this one today! I wonder why it is called wartime cake though! Looks so yummy with that mild glaze of ganache..