Author: This chocolate cake recipe originates from the Great Depression, when such things as eggs and milk were scarce. Unlike most chocolate cake recipes, it calls for neither! Also known as a Crazy Cake or Wacky Cake, this egg and milk free einkorn chocolate cake is perfect for those with allergies!
I’ll never forget the first time I made this cake. It was August of 2014 and my husband’s birthday was coming up that Sunday. He came into the kitchen the day before his birthday to ask for a chocolate cake.
Sure, no problem! Usually I make this vanilla cake with buttercream, but hey, you want chocolate then you’re getting chocolate!
I told him “Absolutely!” and went to the fridge to gather the ingredients. Only one problem… I of course had zero milk on hand, and not a single egg in the house!
This wouldn’t have been such an issue if we were able to drink pasteurized milk, but we can’t. And since the raw dairy we frequent is a 2 hour round trip, I had to go in search of a no milk chocolate cake recipe.
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Chocolate Wacky Cake
After what seemed an eternity, I finally found it. The Holy Grail, as it were… I had to wade through quite a few recipes on Pinterest before finding this gem – A Depression Era Dark Chocolate Cake.
I was so excited to see that not only was it milk-free, it was also free of eggs and butter!! Talk about a cheap cake! After looking at the ingredients I did end up opting to use butter instead of vegetable oil. But you can use oil or coconut oil if you prefer.
Armed with this new recipe, I took another look at my kitchen and found that I had all the ingredients on hand and was able to whip this together in just 30 minutes, including the icing!
With the recipe calling for Apple Cider Vinegar, I was a little worried that it wouldn’t be as tasty as if I had just made a regular ol’ chocolate cake… However, my worries were for nothing! This is honestly, THE. BEST. Chocolate. Cake. I’ve EVER HAD!
It’s incredibly moist and unbelievably chocolaty!! Plus, it ended up being SUPER CHEAP! Which, on our budget is a big deal.
All totaled this cake cost a whopping $4.00! Talk about savings, and with all real ingredients too! Try it today, I bet you have all the ingredients… and it’s ready in only 30 minutes! You WILL NOT be disappointed!
Check out this video for an overview, and then print the recipe below that!
Einkorn Chocolate Cake
Ingredients
For the Cake
- 3 1/2 cups all-purpose flour (420g) we use einkorn flour
- 2 cups cane sugar
- 1 tsp sea salt
- 6 Tbs cocoa powder
- 2 tsp baking soda
- 3/4 cup salted butter* melted
- 2 tsp homemade vanilla extract
- 2 cups room temperature water
- 2 Tbs apple cider vinegar
For the Icing
- 3 1/2 cups organic powdered sugar (I used the wholesome brand that doesn't have cornstarch)
- 1 1/4 cup cocoa powder
- 1/4 cup salted butter*
- 1 tsp homemade vanilla extract
- 1/2 cup water
Instructions
For the Cake
- Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans.
- In a large mixing bowl, combine flour, sugar, salt, cocoa powder, and baking soda, stirring to mix well.
- Add melted butter, vanilla, and lukewarm water. Mix until well combined.
- Add apple cider vinegar, stirring well to make sure there are no lumps in the batter.
- Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.
For the Icing
- Combine powdered sugar and cocoa powder in a large mixing bowl.
- Add vanilla extract and butter.
- Gradually add water, stirring well to combine until icing reaches the right consistency for spreading.
To Combine
- Allow cake layers to cool completely before removing from the pans.
- Stack one on top of the other (I didn't add an icing layer between the two cakes, but you definitely could... I just forgot!).
- Pour the icing on top and spread as normal.
- If the icing has "set up" a bit before you get it on the cake, just stir well and it will be fine!
Notes
- You can sub coconut oil for any butter in the recipe.
Heyy is it possible to get the recipe in gramms rather than cups, we use gramms here where I live. Since i really wanted to try out this cake but couldnt find a proper conversion chart I thought maybe you could help me out
Hi El! I’ve added the option to convert this recipe to metric, you can click METRIC under the recipe time and servings information. :-)
As for the pan size, you can use a standard cake round pan, whatever that may be in your area.
Would reducing the sugar make a difference in the end turn out? We are new to einkorn but low sugar and I always cut sugar by a half. Moat of the einkorn recipes I found have too much sugar for our liking.
Thanks
Hi Erica! Yes, we actually use maple syrup right now instead – at half rate. So, you can reduce or use something else if you want! You may need to increase the flour just a bit to compensate for the extra liquid if you go the maple syrup/honey route!
I lOVE this recipe. People are always commenting on how amazing it is! So excited to see an einkorn verson! I didn’t realize I could use butter; definitely going to try that.
Yay! Enjoy!
Are you using all-purpose einkorn flour or freshly mulled?
We are using all-purpose if “flour” is stated in the recipe. This is the standard for recipes. Any other type of flour (whole wheat, freshly ground, cake flour…) would all be specified. I hope that helps, enjoy! :-)
This has been my favorite chocolate cake recipe since I found it online after switching to Einkorn flour. I have a few food sensitivities and they swap in perfectly. (Coconut sugar and avocado oil). It is my only successful no egg recipe. It always turns out fudgy and delicious. I usually top it with a dairy-alternative frosting or ganache. I add 1 tsp of dry gelatin for stability, and use hot water instead of room temperature. I made it again, today, for my family Easter gathering tomorrow. When I eat it, I don’t feel like I am having to settle for something substandard with all of the foods I should avoid. It is so good!
I’m so glad to hear this Delane! I will definitely try those swaps soon, great ideas!