Have you ever had cake without eggs or butter or milk? Here is a really delicious chocolate depression cake recipe for you to try. Well, during the Great Depression it was pretty common to make cakes this way. People didn't have a lot of money, so they needed cheap cake recipes. Do you like chocolate as much as I do? I am crazy about chocolate. I could eat chocolate chips for breakfast if my mum would let me! Well, if you are not allergic to chocolate and you don't want to try the spice cake, take a look at this easy egg free chocolate cake recipe. These kind of cakes are often called depression cake recipes. If you are not sure what that means, just visit the link to learn more about them. I really love this egg free cake because it doesn't cost a lot of money to make and it's pretty easy to do. Our version is also gluten-free, but if you don't have a gluten allergy, any flour will do.
Are you part of our kids' cooking club, or just visiting us today? If you haven't seen our experiment on viscosity, then you need to check it out! You will understand exactly how to make a cake rise and stick together even though it's gluten-free and egg-free!
Psst! This recipe will make 48 mini cupcakes or a small sheet cake. 2 cups of sweet rice flour
1/2 cup of potato flour
1/4 cup of tapioca flour (be sure your brand is made in a dedicated nut free facility if you have a nut allergy.)
1/4 teaspoon of guar gum (this is a binder used in gluten free flour to mimic the way gluten holds the ingredients together.)
2 cups of evaporated cane juice (this is just unrefined sugar. We like it because it is healthier than white sugar.)
1/2 teaspoon of salt
2 teaspoons of baking soda
1/2 cup of cocoa powder
3/4 cups of vegetable oil (canola, extra light virgin olive oil, or any other corn-free oil)
2 Tablespoons of Vinegar
1 3/4 cups of cold water plus 2 Tablespoons
1 tablespoon of corn-free powdered sugar to sprinkle on top (To find out how to make it visit the link!)
The IngredientsMix the rice flour, potato flour, tapioca flour, guar gum, evaporated cane juice, salt, baking soda, and cocoa powder with a wisk until it is well blended and looks like the picture on the right. Then add the oil, vinegar, and water. Stir until the batter is well blended. Now you are ready to bake the cake!
My cakes were made with the Babycakes cupcake maker for our club meeting, but you can also make this at home in your oven.
To make mini cupcakes, spoon about 2 tablespoons into each cupcake paper. Bake in the oven at 350º for 20 minutes.
To make regular sized cupcakes, spoon about 1/4 cup of batter into the cupcake paper. Bake in the oven at 350º for 25 minutes. If you want to make a cake, bake it for about 45 minutes.
To make sure your cupcakes or cake is done, just put a toothpick into the middle of it. If it comes out clean they are done. If you catch a little batter, then let them bake a little longer.
Since my cupcake maker bakes them on both the top and bottom like a waffle maker, it only takes about 8 minutes for each batch to bake.
The cupcake maker has is an easy no-stick pan. There's a green light on the lid that turns on when it is ready. It only takes about 5 minutes to heat up. You don't even need cupcake papers.
To make them this way, just scoop two tablespoons of batter into each cupcake spot on the cupcake maker and close the lid. It is really easy to do. Don't worry about making drips. Just be careful that you don't touch the pan with your hands because it is really hot and will burn you!