Crazy Whacky WWII Depression Chocolate Cake - No Eggs or Dairy - Mix in Pan - The Hillbilly Kitchen

Ingredients

• 1.5 cup All-Purpose Flour (plain, sifted)
• 1 cup Granulated Sugar
• 0.25 cup Unsweetened Cocoa Powder
• 1 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 1 cup Cold Brew Coffee or Water (Use coffee for richer chocolate flavor; water works fine if you prefer a vanilla cake)
• 0.75 cup Vegetable Oil (Neutral oil (canola, canola, or sunflower))
• 1 teaspoon Vanilla Extract (Pure vanilla preferred)
• 1 tablespoon White Distilled Vinegar (Activates the baking soda for lift)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat while you prepare the batter.

   Time: PT5M

   Temperature: 350°F

2. Combine Dry Ingredients in Pan

   Add 1.5 cups flour, 1 cup sugar, 0.25 cup cocoa, 1 tsp baking soda, and 0.5 tsp salt directly into the prepared baking pan. Whisk until all lumps are gone and the mixture is uniform.

   Time: PT4M

3. Create Wells in Dry Mix

   Using the back of a spoon, make a few shallow wells in the dry mixture; this helps the wet ingredients distribute evenly.

   Time: PT1M

4. Add Wet Ingredients

   Pour 1 cup cold coffee (or water) over the dry mix, then add 0.75 cup oil, 1 tsp vanilla, and 1 tbsp white vinegar. Gently stir with the whisk until just combined; a few small streaks are fine.

   Time: PT3M

5. Bake the Cake

   Place the pan in the preheated oven and bake for 25‑30 minutes, or until a toothpick inserted into the center comes out clean with only a few moist crumbs.

   Time: PT30M

   Temperature: 350°F

6. Cool and Finish

   Remove the pan from the oven. Let the cake cool in the pan for about 10 minutes, then run a thin knife around the edges and turn onto a cooling rack. Cool completely before frosting or dusting with powdered sugar.

   Time: PT10M

Nutrition Facts

Calories

390

Protein

5 g

Carbohydrates

55 g

Fat

20 g

Fiber

3 g