Chocolate Depression Cake with Mocha Buttercream (eggless, gluten-free, vegan - the cake part)
Eggless, Gluten-Free, Vegan (just the cake portion)
Chocolate Depression Cake is also known as War Cake was first made during the Great Depression. This cake is made without eggs, milk, and butter. It has been slightly modified since I used less sugar, gluten-free flour instead of all-purpose flour, and I topped it with mocha buttercream.
for the Chocolate Depression Cake
for the Mocha Buttercream
How to make Chocolate Depression Cake recipe step by step?
In a large bowl, combine the dry ingredients... flour, cocoa powder, baking soda, salt, and sugar. All-purpose flour works just fine.
Stir dry ingredients.
Add the wet ingredients to the dry... vanilla extract, vinegar, oil, and water.
Mix until well combined, do not overmix.
Pour the batter into a greased square pan.
Into the oven for 30 minutes at 350 degrees.
How to make Mocha Buttercream?
Over a double-boiler on medium heat, add chocolate. The chocolate will take about 5-7 minutes to melt.
Using an electric mixer, cream butter until light and fluffy.
To the butter, add the vanilla extract, powdered sugar, and instant coffee mixed with 1 tsp of water.
This is now Coffee Buttercream.
Once the chocolate is melted, let it cool for about 10-15 minutes. DO NOT ADD HOT CHOCOLATE TO THE BUTTERCREAM, ELSE IT WILL MELT.
Slowly add the cool and melted chocolate to the buttercream.
Mix well... this will turn into Mocha Buttercream
Once the cake cools, frost it with the Mocha Buttercream.
Slice into 16 slices. Enjoy a piece with a cup of coffee, or tea.
Calories: 222kcalCarbohydrates: 27gProtein: 2gFat: 13gSaturated Fat: 5gCholesterol: 16mgSodium: 144mgPotassium: 54mgFiber: 2gSugar: 17gVitamin A: 177IUCalcium: 14mgIron: 1mg