this chocolate "depression cake" is free of butter, eggs and milk.
Sometimes, a chocolate craving is too powerful to ignore. What on Earth does a horribly hungry and chocolate-crazed quarantined baker do when there are no eggs, butter OR milk? They improvise, and they make that darn cake. The recipe calls for cooled brewed coffee, but you may use water. Coffee accentuates chocolate, but do as you please! Come take a walk on the wild side and make this delicate yet satisfying cake. I'll lead the way. My mother gave me the beautiful cake plate, and I am positive that it makes everything taste better.
The Vanishing Depression Cake
Makes 8 servings- it only made three when I made it, hungrily.
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon white or apple cider vinegar
1 teaspoon vanilla extract 6 tablespoons vegetable or canola oil
1 cup cooled brewed coffee
Powdered sugar, for dusting, optional
Preheat oven to 375 F.
Grease a 8-inch round or square pan. Whisk together the flour, sugar, cocoa powder, baking soda and salt. Make sure there are no lumps!
Make three little wells, or holes, in the mixture. In one well, pour in the vinegar. In the second well, pour in the extract. In the third well, pour in the oil.
Add the coffee and stir until thoroughly combined.
Bake for 20-30 minutes, depending on the oven. The top should be bouncy. Cool the cake in the pan, and dust with powdered sugar, if desired.