Wacky Depression Era Cake Food

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GLUTEN-FREE WACKY DEPRESSION ERA CHOCOLATE CAKE



Gluten-Free Wacky Depression Era Chocolate Cake image

Gluten-free and vegan chocolate cake. Ideally, let it sit a few hours before covering; cover well as it dries out more quickly than other traditional cakes. I don't know why, but it seems better a day or two after it's made, perhaps because it takes that long to set up.

Provided by David Stephen Ball-Romney

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h55m

Yield 12

Number Of Ingredients 10

cooking spray
1 ½ cups rice flour
2 cups dark brown sugar
½ teaspoon salt
1 tablespoon baking soda
⅔ cup unsweetened cocoa powder
⅔ cup olive oil
1 (15 ounce) can garbanzo beans, with liquid
1 ¾ cups water
2 tablespoons white vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.
  • Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
  • Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.

Nutrition Facts : Calories 356.7 calories, Carbohydrate 59.7 g, Fat 13.2 g, Fiber 3.1 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 472.9 mg, Sugar 35.7 g

WACKY DEPRESSION ERA CAKE



Wacky Depression Era Cake image

I found this recipe on a cooking site, posted by a member named Helene P. I tried this recipe and loved it! Its made with simple ingredients. The wacky part is that it contains white vinegar and no milk or eggs...but don't let that scare you because this is one of the best chocolate cakes I ever tasted! Its moist and fluffy! I...

Provided by Lillian Russo

Categories     Chocolate

Time 45m

Number Of Ingredients 13

this recipe makes a single cake. to make a layered cake, double the recipe and pour into 2 seperate 9 inch baking pans
1 1/2 c unsifted all purpose flour
1 c sugar
1/4 c unsweetened cocoa powder
1 tsp baking soda...not baking powder
1/2 tsp salt
1 c water
2/3 c corn oil
1 Tbsp white vinegar...or apple cider vinegar
1 tsp pure vanilla extract
CHOCOLATE GANACHE INGREDIENTS:
8 oz chocolate chips
4 Tbsp non dairy creamer (liquid) i used coffeemate french vanilla

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Mix all dry ingredients together.
  • 3. Then add in all wet ingredients and mix til well combined.
  • 4. Pour into a greased and floured 9 inch cake pan.
  • 5. Bake on middle rack for about 30-35 minutes or til toothpick inserted in the center comes out clean.
  • 6. Remove from oven and let cool completely.
  • 7. TO MAKE GANACHE... Heat the chocolate chips and non dairy creamer in a saucepan on med/low heat, stirring constantly til melted and smooth.
  • 8. Then flip the cooled cake, upside down, onto a platter.
  • 9. Pour the warm chocolate ganache over the top of cake.
  • 10. Serve chilled!

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