I love the history and science behind this cake recipe. Many say it originated during the depression, when eggs, butter, and milk were hard to come by for the average family, and is also known as Crazy Cake. I also didn't use vanilla, because of an allergy, and it was still delicious!
The science behind the vinegar and baking soda is also very cool. You may see small air bubbles on the top of your beautifully risen cake, but you can't taste the vinegar at all!!! I have used applesauce to substitute for eggs in cakes, but this was must more light and fluffy than any applesauce cake I've made. It is probably the best cake I've ever eaten, very moist and light; everyone went for a second piece.
Depression Chocolate Cake a.k.a Crazy Cake
Egg Free and Dairy Free
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1/2 cup unsweetened cocoa powder
- 3/4 cup vegetable oil
- 2 tablespoons distilled white vinegar
- 2 cups cold water
- 1/4 cup powdered sugar
- Sift flour, sugar, salt, soda, and cocoa together into a bowl. Combine.
- Make two small compression in dry mixture. Pour oil into one, and vinegar into other. Pour in cold water & stir. You will see some bubbling as the vinegar reacts with the baking soda. Stir until completely combined.
- FOR CAKE- Bake at 350 degrees F for 35 to 45 minutes, or until tooth pick inserted comes out clean. I used two greased & floured 8 inch round cake pans, but you could also use a 9x13 pan.
- FOR CUPCAKES- Bake at 350 degrees F for 20 minutes (about 1/3 cup of batter for each cupcake). Use cupcake liners.
- Top with powdered sugar (or your favorite icing).