Chocolate
Chocolate Great Depression Cake
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1 Review
judy
February 14, 2023
I recently discovered, after many years of finding I could not eat a variety of baked goods, that what I don't tolerate is the combination of baking powder and flour! I had just about figured this out when I came across this recipe. I read through the ingredients, and found no baking powder. I made it, and amazingly, I had not allergic reactions of any kind. I was delighted. It is a delicious cake. As is. But I never leave anything as is. So after making a couple of times, I started making variations on it. first of all, I cut the recipe in half, as there are only two of us. No. problem. It is rather sweet, so I reduced the sugar by 25%. Still plenty sweet. Then I made 1/4 of the flour whole wheat pastry flour. Still excellent. Next add ins: chocolate chips, dried cherries and coconut. Wow!. Toasted walnuts and chocolate chips. Yes! The next thing I did was change up the water for some buttermilk I had leftover. Great! a little more tangy. I have since used greek yogurt, regular milk, coconut milk and sour cream for as much as half the water. The cake is a little richer. Finally, I have replaced 1/2 of the oil with applesauce. All these variations work. And work well. the cake is moist, delicious, tender, and flavorful. speaking of flavor, I have enhanced the vanilla with orange extract, or added coffee crystals as well. So good. I am not into frosting, so never frost. And this cake is so moist and chocolatey that I don't think it needs it. I want my cake and diet, too. And wanting a vanilla version, I found that I could replace the cocoa powder with flour, and then proceed with adjustments as suggested here, as well as a few others: Variations on spices, orange or lemon zest and 1/4-1/2 the water replaced with orange or lemon juice. I still have yet to try and make a key lime version. One day I was wanting a coffee cake: I chopped some apples finely, added some spice (anise, cinnamon, ginger) and brown sugar. Made the vanilla version. Put half in my pan, covered with a layer of spiced apples and brown sugar, rest of the batter, then a sprinkle of strusel: ground oats, spice, brown sugar and a bit of flour. Wonderfully rich coffee cake. Made with sour cream, and it is Devine. So this is one versatile recipe. I will keep trying all kinds of variations to suit my cravings. But the basic takeaway is that baking soda and vinegar are a simple replacement for baking powder. My next effort: toe see if this can be done to make baking powder biscuits! I wonder what I would call them if it works? Baking vinegar biscuits? Have fun.What variations would you come up with?
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