This Moist Chocolate Cake is proof that you don’t need eggs, butter or milk to make a truly satisfying dessert! It’s a soft, fluffy cake with a rich flavour, perfect for everyday baking!
Whenever I need to bake something quick to satisfy the craving for a comforting dessert. This Moist Chocolate Cake is perfect as it uses humble ingredients, simple pantry staples everyone has in their kitchen. This recipe is commonly more known as Depression cake or else as wacky cake, essentially it’s a cake made without any animal product, thus making it perfect for vegans and anyone with a dairy allergen. As it’s popular name implies this cake was born from scarcity but now it’s loved for its simplicity.
The Depression cake has been a favourite bake of mine for quite a while now, as it was what I used to bake back when I was a student and doing a traineeship. It was a treat which didn’t require any fresh ingredients thus I always had them on hand, so whenever I wanted something sweet I made it. It was one of the first bakes I mastered. I made simple versions and others topped with a ganache, however my favourite still remains with just sprinkled icing sugar on top.
How to make this Moist Chocolate Cake
Making this cake it’s relatively easy, simple ingredients and can be prepared in a one-bowl. I’ve seen also people mixing this cake already in their baking dish to even decrease the bowl. Although I don’t do that, there is nothing technically stopping you in the method for this cake! For this version of Depression/Wacky cake, I add a bit of personal touch. I like to enrich this cake with coffee and melted chocolate, although using cocoa powder will be just as good and even saves up some time! I also prefer to use a mix of sugars, as adding brown sugar helps retain moisture better. In addition, also adding some cornstarch helps making it fluffier.
It’s important that you do not over mix this cake! Overmixing this cake develops too much gluten, which can make the cake dense, chewy and less fluffy. Stir just until the ingredients are combined to keep it soft and light.
FAQs
Can I omit the cornstarch and just use flour?
Yes, absolutely! The cake will still be good however it mainly might change the crumb, as it will be slightly denser. The cornstarch in this recipe is there to compensate for the no eggs, as it mimics that softness usually given by the eggs. Instead of flour, you can substitute the cornstarch with potato starch or rice flour.
How to be store this cake?
As this chocolate cake is egg-free and dairy-free, it keeps very well if stored correctly. It’s best stored at room temperature, simply wrap it well in cling film or store in an airtight container for 2-3 days. You can also freeze it for up to 2 months, if wrapped tightly in cling film and then in foil or a freezer bag. However, I wouldn’t recommend storing it in the fridge as it makes the cake dry out. Refrigerate only, if you will add a perishable topping like cream or ganache.
Moist Chocolate Cake (No eggs, No dairy)
Ingredients
- 250 ml lukewarm water
- 2 teaspoons instant coffee
- 20 g sugar
- 100 g brown sugar
- 45 g melted dark chocolate or 25g cocoa powder
- 20 g corn starch
- 180 g flour
- 60 ml neutral oil vegetable or canola oil
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Preheat the oven to 170°C or 340°F. Spray a 20cm cake tin with neutral oil and line with parchment paper.
- Melt the chocolate over bain-marie or in a microwave at 30 seconds intervals. Once melted, add the neutral oil and let cool.
- Dissolve the coffee in the lukewarm water. In a bowl whisk together the flour, corn starch, baking powder, baking soda and salt.
- In another bowl whisk together the melted chocolate and oil, diluted coffee, both sugars, white vinegar, and vanilla.
- To the bowl with wet add ingredients, gently start folding in the dry ingredients. Do not over mix, once the flour is all folded in, stop mixing.
- Bake the cake for about 35/40 minutes, or until a toothpick or skewer comes out clean once inserted in the middle of the cake.
- Leave to cool in the pan for 5 minutes before transferring the cake to a cooling rack to finish cooling.
Nutrition
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to received the recipe updates straight to your mailbox!
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