Easy Depression Era Chocolate Cake | NO EGGS, No Milk

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder is caffeine-free.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories.

Combine 2 cups of all-purpose flour and 1 cup of granulated sugar in a large bowl.

Add 1/2 cup of natural cocoa powder and 1/2 cup of Dutch processed cocoa powder to the bowl.

Mix in 1 teaspoon of baking soda, 1 teaspoon of baking powder, and 1/2 teaspoon of salt.

Sift the cocoa powder to remove lumps if necessary.

In a measuring cup, combine 1/3 cup of vegetable oil and 1 cup of coffee, then mix.

Add 1 tablespoon of apple cider vinegar and 1 1/2 teaspoons of vanilla extract to the wet ingredients and mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined.

Line an 8-inch by 8-inch baking pan with parchment paper, then pour the batter into the pan, distributing it evenly.

Preheat the oven to 325°F (163°C).

Bake the cake for 45 to 50 minutes, checking at 30 minutes for doneness with a toothpick.

Let the cake cool completely before frosting.

To make the frosting, add 1/2 cup of butter and a pinch of salt to a mixing bowl.

Add 1/2 cup of cocoa powder and 1 teaspoon of vanilla extract to the bowl.

Cream the mixture with an electric mixer until smooth.

Gradually add 1 1/2 cups of powdered sugar, mixing well after each addition.

If lumps form, sift the powdered sugar before adding it to the mixture.

Add 1/4 cup of hot water to the frosting and mix until smooth and creamy.

Spread the frosting over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens