You know me, I like names. When I meet someone for the first time, talking about his or her name is usually one of my favorite conversation starters.
I can say the same thing about cooking. I like understanding about the names of the dishes I cook.
This recipe is no exception. Suzy Q. Who is she? Why did Hostess name a snack cake after her? Why only chocolate and banana? Why not peanut butter cream filling (doesn’t every popular snack food use peanut butter at one time or another)?
Well, I gave up a lot of these questions once I became vegetarian. What’s the point? It’s not as if I eat those anymore (the ingredients include beef fat).
Then someone introduced me to a Suzy Q homemade cake. It’s like a grown-up version of the childhood favorite snack cake! I looked at the ingredients and I devised a plan to make a vegan version in a tasty kind of way.
But now I was back to square one with the name. Where does the name Suzy Q come from? According to the Hostess site itself, “Suzy Q is also the name of a dance step, a song, a recording artist and a popular nickname among the young and the young at heart.” And just as life mimics art, Continental Bakeries Vice President, Cliff Isaacson had a daughter named Suzy Q. It makes sense then, that the cream-filled devil’s food cake invented in 1961 was named after her.
Here’s the part where I apologize if you came to my site for a really healthy recipe. I feel the need to reiterate that my goal in creating and posting recipes (or adapting existing ones) is to show how you can be a vegan and still eat really delicious foods.
This Suzy Q Cake falls into the category of really delicious and possibly not quite as unhealthy as the other version. It’s a treat and our family enjoyed it…every last bite of it. I hope you will too!
Vegan Suzy Q Cake
(Inspired by a recipe I found on Annie Bakes)
- 3 cups flour
- ¾ cup cocoa
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups sugar
- ½ cup margarine (dairy free), (softened to room temp)
- ¼ cup vegetable oil
- 1 tablespoon vinegar
- 2 cups cold water (I know what you’re thinking here, but trust me, water is best in this recipe.)
- 2 teaspoons vanilla
Heat your oven to 350° F. Next, prepare your baking pan (I used vegetable spray but you could also grease the pan with shortening if you prefer). For this recipe I used 2 round cake pans, but you can also use a 9 x 13 cake pan as well.
In a medium bowl, mix together the flour, cocoa, baking soda, baking powder, and salt.
In a mixing bowl, combine the margarine, oil and sugar and mix on medium speed until smooth. Add remaining wet ingredients and mix again until well combined.
Add dry ingredients to wet ingredients and mix again until well combined.Pour the batter into the prepared cake pan.
If using 2 round cake pans then bake for 20 – 25 minutes or if you’re using a 9 X 13 cake pan, bake for approximately 40 minutes. A good rule of thumb is to insert a piece of uncooked spaghetti or a toothpick into the middle of the cake and if it comes out clean (no batter on it), then the cake is ready to come out of the oven.