This recipe was reportedly created in the Great Depression and has NO eggs and butter! This was because eggs and butter were expensive and rationed thus this cake was born. Despite the lack of these ingredients, this cake is super moist, light but rich in flavour, and very fluffy!
The original recipe I found was for cupcakes, but the blogger did convert to cake as well: simplyrecipes.com/recipes/super_easy_super_moist_chocolate_cupcakes/
- * 3 cups all purpose flour
- * 1/2 cup unsweetened cocoa powder
- * 2 cups granulated sugar
- * 2 teaspoon baking soda
- * 1 teaspoon salt
- * 2 cup brewed coffee (or 2 cups of warm water mixed with 2.5 teaspoons of espresso powder or instant coffee granules)
- * 2 Tbsp white vinegar (this activates the baking soda for the cake to rise)
- * 4 teaspoons vanilla extract
- * 12 Tbsp (1/2 cup plus 4 Tbsp) olive oil
1 Preheat oven to 350°F / 179°C with a rack in the middle position. Prepare two cake tins with wax liner on the base & non-stick spray.
2 In a large bowl, vigorously whisk together the sifted flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up). (sift all powders)
3 In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.
4 Pour the wet ingredients into the dry ingredients and stir only until they just come together. The mixture should be thin and rather lumpy.
5 Pour the batter into the cake tins, filling them about two-thirds of the way full. Place in oven and bake for 35-40 minutes, until a bamboo skewer inserted in the center comes out clean.
6 Remove from oven and let cool in the pan for 5 minutes, then remove from pans and let cool on a rack. Once cool, you can eat plain, or decorate and serve.