Gluten-Free Chocolate Depression Era Cake

Hi Bakers, This old recipe was someone's smart idea to make a cake when dairy was scarce. I decided to try making it as cupcakes for National Chocolate Cupcake Day and I was really happy with the result. Made with simple ingredients, this bake tastes very rich even with no butter, eggs, or milk. Make this anytime you want rich but light chocolate cupcakes. It’s moist and delicious even with or without frosting. I added sweet rice flour for a bit of wheat-like texture and a little applesauce to make sure this gluten-free bake stayed moist. I have no idea how well these cupcakes keep because they were eaten the first day! I hope you have fun making this old recipe! -Carolyn

Gluten-Free Depression Cake

Adapted for gluten-free from Our Heritage of Health’s recipe for Depression Era Chocolate Cake

Makes 12 cupcakes

Dry

1 1/4 cups Gluten-Free Flour

1/4 cup blanched almond flour

1 teaspoon sweet rice flour

1 cup granulated sugar

3 tablespoons cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

Wet

1/2 cup vegan butter, melted

1 teaspoon vanilla

1 teaspoon instant coffee

3/4 cup warm water

1/4 cup applesauce

2 tablespoons white vinegar

Preheat oven to 375F. 

Whisk together dry ingredients in a large bowl. In a medium-sized bowl, add coffee extract to warm water. Then, add vegan butter, vanilla, and vinegar and mix them together. Add wet to dry and stir until just mixed. Scoop into paper-lined muffin tins. Bake for 11-17 minutes or until the center springs back when touched. Cool completely. Frost with your favorite frosting. I used a vegan ganache but any frosting will be great. Garnish with cocoa nibs. Enjoy!  

Vegan Ganache

Heat up 1 cup of the solid part of coconut cream and 1 tablespoon of vegan butter. Add vegan chocolate chips and let them melt. Stir to combine and let cool enough for it to thicken. Dip cupcakes in ganache.