Family, Fun, & Food!
The other night, we hosted our first dinner party since moving here to Florida!
I absolutely LOVE to throw parties! This one — baby back ribs, organic risotto, rustic green beans and this absolutely, most amazing chocolate cake!
Now I wasn’t planning on whipping up a dessert, but when I stumbled upon this recipe, I knew that I had to try a variation of this cake.
The History Behind This Cake – AKA – The Great Depression Cake
So this recipe has some serious history behind it! This cake is also called The Great Depression cake. It kind of has a totally cool story!
Back in the Great Depression, ingredients such as eggs and butter were scarce and hard to come by.
So this cake was created (or one very similar to this recipe), with the absolute bare essentials. I was shocked that this cake tasted this outstanding!
I have no doubt that this will be the recipe I turn to from now on when I need to make a cake!
My 10 Year Old Made This Homemade Cake Recipe…
ALL.BY.HERSELF!!! I know hard to believe, and yes…I have been working with all 3 of my kids in the kitchen for years!
But she has never made something like this before and you guys, oh my gosh you guys, it turned out fantastic and took her 5 minutes to whip up!!!
I have to admit, I was a bit skeptical about a cake with no eggs because you know…eggs aid in helping cakes rise!
But then again, no one thought my gluten free and grain free 5 minute muffins made with no flour would work and let me tell you, it is hands down my most successful and most popular recipe to date!
Allergy Friendly Options
For the allergy sensitive individuals out there — there is no eggs, no nuts, no dairy (my frosting has dairy in it, but I give options for dairy free frostings), no soy, no GMO’s, possibly no gluten and this cake can be made 100% organically if you prefer!
This cake is super flexible with its ingredients. You can use my gluten free flour, use butter, coconut oil, ghee, and you can even switch it up and make a spice cake, vanilla cake, caramel cake, OMG you guys the possibilities for this cake are absolutely endless!
Chocolate Mocha Cake Topped With Fresh Whipped Cream
Want to know the totally cool part about this cake? You can make the cake to your liking.
- If you don’t want chocolate, omit the cocoa powder.
- If you don’t want coffee in your cake, replace the coffee with water.
- Maybe you want an orange flavored cake…use orange juice.
- Use your imagination and create the cake of your dreams!
So who is ready to dive into this absolutely incredibly easy homemade cake recipe?
This variation is a Chocolate Mocha Topped With Fresh Whipped Cream!!
The Easiest Homemade Cake Recipe Ever!
Prep Time: 5 minutes- Cook Time: 30 minutes
- Total Time: 35 minutes
Yield: 9 servings 1x
Category: dessert
Method: baking
Cuisine: american
Prep Time:
Yield:
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The most easiest homemade cake recipe ever!
Ingredients
- 1 1/2 cup organic (non-gmo) all purpose flour, or gluten free flour
- 3 tbsp unsweetened cocoa powder
- 3/4 cup organic cane sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp vinegar
- 1 tsp vanilla extract
- 5 tbsp melted butter, ghee or coconut oil
- 1 cup coffee
- 2 cups heavy cream (if staying away from dairy you can sweeten coconut cream for topping)
- organic granulated sweetener of choice to sweeten whipping cream if desired.
- melted chocolate chips (I used Enjoy Life Chocolate Chips with a little coconut oil and melted it and drizzled over the whipped topping)
Instructions
- Preheat oven to 350ºF.
- In a medium bowl, combine the flour, unsweetened cocoa powder, sugar, baking soda and salt and mix well.
- Add in vanilla, melted butter or oil of choice, vinegar and coffee and mix about 25 times with a wooden spoon. Do not over mix.
- Pour into a greased 8″x8″ pan and bake for 30 minutes or until a toothpick comes clean when pulled out of the center.
- Allow the cake to cool completely before adding the topping.
- For topping, place 2 cups of whipping cream in medium bowl and whip on high speed until a stiff peak forms (about 1 minute). Stir in sweetener of choice to desired sweetness.
- Spread on cake and drizzle with melted chocolate and mini chocolate chips.
Notes
Recipe adapted from Sweet Little Bluebird
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byWilson says
April 2, 2015 at 2:52 pmFelicitations to your daughter on her birthday!
By age 10, however, I was cooking whole meals for six-including butchering chickens-to fry while standing on a chair!
But I suppose that a 10 year baking a cake these days IS something to brag about.
Kelli says
April 2, 2015 at 5:03 pmThat is great Halle! I love your website. Kudos to your daughter. It is good to know that she is learning from a young age and that helps when you have a great Mom for guidance!! I am sure you are a wonderful inspiration for her and she will learn a great deal more from you in the years to come. The cake looks fantastic and I can’t wait to make it myself.
★★★★★
Halle Cottis says
April 3, 2015 at 8:16 amThank you, Kelli! 🙂
Amy Bowen says
April 4, 2015 at 12:11 amHi Halle,
This cake looks amazing!! Do you think I could use coconut milk in place of the coffee or do you think I should just stick with water?
Halle Cottis says
April 6, 2015 at 10:57 amWe used water the last time when we made this cake and it was fantastic! I think you could use either!
soundcloud downloader says
January 15, 2019 at 8:13 pmLooks delicious, so happy to read your post 🙂
jenny says
February 19, 2019 at 12:45 amThis is good
★★★★★
Wilson Wright says
April 13, 2019 at 12:27 amHope it will work for me too, I am allergic to almost every new thing I try.