Serves 6 or more
Here’s a great cake that uses no eggs or milk. It comes all the way from Gringo Bay, Rio Dulce, Guatemala, and Jennifer Lindeen. You may add ground cinnamon for a “Mexican” taste, or add instant coffee for a mocha flavor.
Total Time: 40 minutes
Prep Time: 10 minutes
Bake Time: 30 minutes
Serves 6--more with smaller pieces, fewer with larger pieces.
1. Preheat oven to 350°F. Grease a round cake
pan, an 8-inch square pan, or even a loaf pan.
2. In a large bowl combine the flour, cocoa, baking soda, sugar, and salt. In a small bowl combine the oil, vinegar, vanilla, and water. Add the oil mixture to the flour mixture and stir to combine thoroughly.
3. Pour the batter into the prepared pan and bake about 30 minutes, or until a toothpick inserted in the center comes out clean.
The Boat Galley Cookbook, due out in October, promises all that plus information on food storage, substitutions, outfitting your galley and more. Carolyn Shearlock and Jan Irons, the authors, are experienced cruisers with a combined 21,000 miles under the keel of their respective boats.
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