CRAZY MOIST CHOCOLATE CAKE
Somebody posted this one pan ‘depression era’ cake in a Facebook group. I was so excited about it until I saw that it included 5 tablespoons of vegetable oil and white sugar. During the Great Depression, eggs, milk and butter were a huge luxury, so the cooks in the family had to get creative. Thankfully, these recipes stand the test of time, and I’ve found a way to make them even better!!
This recipe can be made all gluten-free by using 1-1/2 cups total of GF flour.
Prep time: 8 minutes
Cook time: 35-40 minutes
Makes one 8″ round or square cake
A review of the cake from Kacy – OMG!!! The cake was delicious!! Moist and airy at the same time. I started eating it as I was leaving work, and finished when I was getting off my exit, licking my fingers!!
- 1 cup GF all purpose baking flour
- 1/2 cup spelt flour
- 3/4 cup sugar (I used coconut sugar)
- 3 Tbls. unsweetened cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 3 Tbsp. aquafaba*
- 2 Tbls. unsweetened applesauce
- 1 cup water
- 1/2 – 3/4 cup mini dark chocolate (vegan) chips
*Don’t freak out. This isn’t some fancy pants ingredient that’s hard to find. Just open a can of chickpeas (preferably organic), and drain the liquid from the can into a bowl. Voila! You now have aquafaba, translated means ‘bean water‘.