In going thru new concepts, I came across another current food trend, the Depression Cake. At first glance I thought, this has to be a joke, no cake is depressing, and it’s not, especially this cake! The story behind this cake is that is was big during the Great Depression. Times were tough, food was scarce, but cake was still had!
The concept behind this cake is that it’s thrown together with pantry staples minus the traditional eggs, butter, and milk. The natural lift you get in this cake, which is used in vegan concepts is to combine apple cider vinegar and baking soda to replace the eggs. The final result is a rich, moist, and luxurious cake!
Something I also loved is that it features coffee. Coffee brings out the natural flavor of coffee and I love to combine the two in recipes on EDS. Needless to say, this recipe was a huge hit last night. The traditional recipe is provided below and I slightly reduced the sugar content to 3/4 cup versus the standard 1 cup. You could further reduce it if desired, but sugar reduces moisture, so you may have even more moisture.
What’s fab about this cake, is everything! It’s quick, easy, affordable features minimal ingredients, is rich with flavor, history, buttery soft, has a lil less sugar, features coffee, is perfect for any season, any occasion, you can top with whatever you like or serve plain, and it’s just so good!
If you love the history behind foods or all things chocolate, you’r going to love this new vegan Depression Cake!
Preheat to 375°F. Grease an 8-inch round or square pan.
Mix the flour, cocoa, baking soda, salt and the sugar in the pan. Make 3 indentions in the mixture. 2 small and one large. Pour the vanilla and vinegar into the smaller holes, and oil into the larger hole.
Pour the coffee over the entire mixture and stir the ingredients until well blended.
Bake for 35 minutes, or until the top is set but springy. Cool the cake in the pan, then top with the frosting of your choice or enjoy plain.