Alice Taylor's Budget Chocolate Depression Cake

Ingredients

• 1 cup hot coffee (or boiling water)
• 0.25 cup cocoa powder (unsweetened)
• 1 cup sugar (granulated white sugar)
• 0.5 cup vegetable oil (or any neutral oil)
• 1 tbsp vinegar (white or apple cider vinegar)
• 1.5 cup plain flour (all-purpose flour)
• 1 tsp baking soda
• 0.5 cup sugar (for optional syrup)
• 0.5 cup boiling water (for optional syrup)
• 0.25 cup cocoa powder (for optional syrup)

Steps

1. 1

   Preheat your oven to 180°C (350°F). Line a cake tin with parchment paper or grease it thoroughly.

2. 2

   In a large mixing bowl, whisk together the 1 cup of hot coffee (or boiling water), 1/4 cup cocoa, 1 cup sugar, 1/2 cup oil, and 1 tablespoon of vinegar until the sugar is mostly dissolved and the mixture is smooth.

3. 3

   Add the 1 1/2 cups of plain flour and 1 teaspoon of baking soda to the wet ingredients. Mix until just combined, being careful not to overwork the batter.

4. 4

   Pour the batter into the prepared cake tin and spread it evenly.

5. 5

   Bake for approximately 40 minutes. Test for doneness by inserting a skewer into the center of the cake; it should come out clean.

6. 6

   While the cake is baking or cooling, prepare the optional syrup by mixing 1/2 cup sugar, 1/2 cup boiling water, and 1/4 cup cocoa together until completely smooth.

7. 7

   While the cake is still warm from the oven, poke holes across the surface using a skewer or fork.

8. 8

   Drizzle the chocolate syrup over the warm cake, allowing it to soak into the holes.

9. 9

   Allow the cake to cool for at least 30 minutes before slicing and serving.

Notes

This cake is naturally vegan as it contains no eggs or dairy. The vinegar reacts with the baking soda to provide the lift usually provided by eggs. For best results, let the cake cool slightly so the syrup sets. The cost is estimated at less than $2 NZD.

Nutrition per serving

• dessert
• chocolate
• cake
• vegan-friendly
• dairy-free
• egg-free
• budget-friendly
• baking