Monday, March 16, 2015

Shoo Fly Cake - Vegan Friendly

This is a simple coffeecake made of inexpensive ingredients. And it tastes so good. It is useful to take to potlucks where Vegans lurk.

Shoo Fly Cake

4 cups of Flour (2 white and 2 whole wheat is delicious and optional)
2 cups Sugar
1 cup solid Vegetable Shortening or 2 sticks Margarine
2 teaspoons. Baking Soda
1 cup Molasses
2 cups Boiling Water

Preheat oven to 350 degrees. Combine flour, sugar and shortening to make crumbs; reserve 1 cup. Dissolve soda in water, stir in molasses. Combine mixture with crumbs. Pour batter into greased 13 x 9 inch pan. Sprinkle with reserved crumbs. Bake 30-45 minutes or until a toothpick comes out clean.

Note: I always reserve a bit more crumbs than a cup, as the crumb topping is my favorite part of this cake. It is a forgiving cake and hard to mess up. I also find in my oven the baking time is 45 minutes. Do not over bake. This cake gets more moist and delicious the second day. Serves 10 -12. And yes, this recipe can be made into cupcakes.