In celebration of the Academy of Nutrition and Dietetics’ Centennial, our recipe developers revamped popular dishes from the early 1900s. Flavor updates and healthful tweaks transform these meals into modern-day favorites. Check out other “Vintage Vittles” recipes here.
This vegan dessert omits ingredients that were rationed during World War I: butter, milk and eggs.
Serving size: 1 2-by-2-inch square (50 grams)
Prep time: 15 minutes
Cooking time: 40 minutes
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 tablespoon (15 milliliters) apple cider vinegar
- 1 cup (240 milliliters) water
- 1 teaspoon (5 milliliters) pure vanilla extract
- ⅓ cup (80 milliliters) canola oil
- ⅓ cup dark chocolate chips
- Preheat oven to 350°F (177°C).
- In a large bowl, whisk together all-purpose and whole-wheat flours, cocoa powder, salt, sugar and baking soda.
- In a separate small bowl, stir together apple cider vinegar and water.
- Make a well in the center of the dry ingredients and pour in vanilla extract and oil.
- Drizzle the vinegar-water mixture over the dry ingredients and stir to form a smooth batter.
- Add chocolate chips and stir to combine.
- Pour batter into an oiled 8-by-8-inch baking dish. Bake for 35 to 40 minutes, until cake is set and a toothpick inserted in the center comes out clean.
- Transfer the baking dish to a wire rack and allow the cake to cool.
- Slice into 16 squares and serve.
Nutrition per serving: CALORIES 151; TOTAL FAT 6g; SAT. FAT 1g; CHOL. 0mg; SODIUM 159mg; CARB. 24g; FIBER 1g; SUGARS 13g; PROTEIN 2g; POTASSIUM N/A; PHOSPHORUS N/A
Note: Nutrition information for potassium and phosphorus in dark chocolate chips not available.