Have you ever heard of wacky cakes? They’re also called Depression-era cakes, but they’re more commonly known by their offbeat moniker. The reason they’re called wacky is because they can be made without any eggs, butter or milk – standard cake ingredients. But their delectable taste is anything but true to their name.

This diminutive version of a wacky cake is a healthier take on the original. And the strawberries in the filling and the banana lend the recipe fruit flavors that perfectly complement the rich chocolate cake.

One of the reasons that these mini wacky cakes are healthier than similar mini cakes is because they contain less added sugar. Inflammation caused by eating too much sugar can make us more susceptible to most of the worst illnesses, diseases and conditions. They also contain far less fat and cholesterol.  

Additionally, the cocoa, banana and strawberries are nutritious ingredients. The cocoa contains antioxidants, magnesium and iron. Bananas are a great source of potassium, which promotes heart health, and they contain vitamin C and are rich in fiber. Finally, the strawberries – as noted in last month’s column – are an excellent source of vitamin C, and they contain antioxidants that can help prevent and fight several diseases. 

Mini Chocolate Wacky Cakes with Strawberry Filling

Ingredients for Mini Cakes:

1 ½ cups of flour 

1/3 cup of unsweetened cocoa powder

1 tsp. baking soda 

½ tsp. salt 

½ cup of sugar

1 very ripe medium banana (mashed)

1 cup of cold water

1/3 cup of light olive oil

1 tbsp. white vinegar

1 tsp. vanilla extract

Ingredients for Strawberry Filling:

1 ½ cups of strawberries (rinsed, hulled and chopped into bite-sized pieces)

¾ cup of water

3 tbsp. of flour

2 tbsp. of light corn syrup

Directions:

Pre-heat the oven to 350 degrees.

In a large bowl, combine all the dry ingredients.

Make a well in the center of the mixture.

Pour each of the wet ingredients into the well, and combine the ingredients.

Stir the mashed banana into the mixture.

Whisk the mixture until everything is combined into a smooth cake batter.

Pour the batter evenly into two mini baking dishes.

Bake for 30-35 minutes or until a toothpick comes out clean.

Let the mini cakes cool for about 10 minutes before carefully removing them from the dishes. Then, place them into a freezer for about 15 minutes.

Once the mini cakes are completely cool, slice each in half horizontally.

Make the filling by combining and boiling all its ingredients, turning down the burner temperature to medium and letting it simmer for 15-20 minutes until thick, and refrigerating it until cool. 

Spread filling over the top of the bottom layer.

Replace top layer over the filling, and garnish the top layer with half of a strawberry. Each mini cake contains about two to four servings. Enjoy!    

  On second thought, maybe the quirky adjective suits the cake. It seems wacky that such a delicious cake could be made without the standard ingredients. Happy (healthier) baking!