Also known as Depression Cake or Wacky Cake, this recipe for egg free & dairy free Vegan Chocolate Cake is surprisingly GREAT!
“We don’t need no stinking eggs!” LOL
I actually wanted to name my cake “The Salad Cake” or the “Oil & Vinegar Cake” since those are 2 of the ingredients!
I am not quite sure who to credit for the original posting to the internet for this recipe (since there are tons, not to mention the original recipes dates all the way back to the early 1900’s).
I first tried the recipe from Sweet Little Bluebird who actually calls it a Crazy Cake.
I’ve tweaked it slightly to suit my liking!
I hope you love it too!
It is so moist and so chocolate-y and affordable too!
I would recommend using this cake in your favorite cake layer creation like my Tuxedo Strawberry Cake for starters!
For those who want a vegan vanilla cake, while taking out the cocoa powder here and replacing with flour works; it is not my favorite and I want you to check out this one instead
CLICK HERE FOR VEGAN VANILLA CAKE
Or just halve the recipe below for 2 thinner layers
(In the video I made the full recipe)
- All Purpose Flour 2 cups (250g)
- Cake Flour 1 cup (120g)
- Unsweetened Natural Cocoa Powder 8 Tablespoons (48g) *not dutched process
- Granulated Sugar 2 cups (400g)
- Baking Soda 2 teaspoons (10g)
- Ground Cinnamon *Optional 1 teaspoon
- Salt ½ teaspoon (3g)
- Apple Cider Vinegar 2 teaspoons (10g)
- Vanilla Extract 4 teaspoons (20ml)
- Coconut Oil 12 Tablespoons (165g) melted
- Strong Brewed Coffee 2 cups (480ml) *approx 180°F
- Sift both flours, baking soda, salt, cinnamon and sugar together in a large mixing bowl.
- Combine the natural cocoa powder with the hot coffee and then add the vinegar, oil and the vanilla extract.
- Pour the wet ingredients into the sifted dry ingredients and whisk vigorously with a hand whisk until smooth (about 15 strokes)
- Pour batter into greased and parchment lined 8" x 2" cake pan(s)
- Bake immediately in a preheated 350°f oven for approximately 30 minutes or until a toothpick inserted into the center comes out with moist crumbs
- Cool completely before using inyour favorite layer cake creation!
Click here for more about freezing cake layers
Love this recipe and have made it many times, My grandma passed it down, thanks for updating it 😃
I use coconut vinegar and it’s delicous
Love everything you do!!
Thanks Pamela!
You are so very welcome,💕 also for your vanilla cakes what is your very favorite egg replacer? I mix several sometimes with better luck, but I’m curious your thoughts on which makes the lightest cakes, since vegan cakes are sometimes heavier, Ive been folding whipped auafaba into my red velvet, then just adding the equivalent yolk replacement. This works beautifully so far.
You may be interested in my new course I created addressing exactly this topic! Egg Replacers in Vegan Baking!
But here is my BEST FAV Vanilla Cake Recipe
I only have expresso… hope this works…
yes it will work, just add to the hot water whereas I used instant coffee – espresso of course is stronger, so you may want to add less that what I did
Hi Gretchen… Love your work and recipes.. could you please tell if I use only all purpose flour, will the texture still be the same ?? I don’t have cake flour here in India. Thanks. Much love.
Hi yes you can use AP just use 2 Tbs less and CLICK HERE for more about cake flour
Thanks Gretchen …. This was a very informative read.. thanks alot for clearing my doubts. ❤️
Hi Gretchen! I waswondering if this recipe can be used to make cupcakes? Thanks ^^
yes!! Just fill slightly more than half full and they are awesome!! (about 18minutes??)
Thanks!