Can You Make Chocolate Cake Without Vanilla Extract

Chocolate Depression Cake-this recipe originates from the Great Depression. Also known as a Crazy Cake or Wacky Cake, it’s also egg-free and dairy free for those with allergy issues

My grandparents were all born in 1917/1918. When the Great Depression hit, they were old enough to understand why they had to rationand do without many things we take for granted today. They drank their coffee black because they learned to do without the luxury of cream and sugar.

It’s funny, but I don’t remember them talking much about that time period as a hardship. They were young, in their teens. I remember the stories of them walking to school in the snow, having to help out around the house with chores. No TV, just a radio to listen to in the evenings.

Vanilla Cake Recipe

This Chocolate Depression Cake comes from that time. Just one bite and you’d never realize that there are no eggs, or milk. It’s moist, with a rich chocolate flavor.

The original recipe didn’t have frosting, and it doesn’t need it. You can just dust a little powdered sugar on top. Me, I like frosting, and we’re not in a depression, so why do without it?

When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...This is the BEST dairy free chocolate cake ever! It's moist, fluffy, with rich chocolate flavor and a fudgy chocolate buttercream. It's the perfect dairy free cake recipe that will keep you coming back for more!

Dairy Free Chocolate Cake

Do you remember the cake from the movie Matilda? Arguably one of the best looking chocolate cakes ever. Well, this dairy free chocolate cake tastes how I imagine the cake from that movie tasted.

Decadent and rich and incredibly hard to stop eating! I'm not ashamed to admit I sometimes just sit in front of the entire cake and go at it with a fork (and no, I am not kidding!).

Seriously, this is the only chocolate cake recipe you'll need. It's a perfect go-to dairy free cake recipe for weddings, birthdays, holidays, or any other occasion!

Easiest Chocolate Birthday Cake Recipe

You can decorate it however you like, and I promise no one will ever know it's dairy free! If you're a chocolate lover, you'll also love this dairy free chocolate orange cake or this vegan Oreo cake!

Step One:Preheat the oven to 350°F. Prepare two8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan. Set aside.

Step Three: Mix in the eggs, vanilla, and oil, then add the milk. Pour in the hot water and whisk until smooth.

Easy Chocolate Cake {+video}

Step Four: Divide the batter between the cake pans and bake for 20-26 minutes, or until a toothpick inserted in the middle of the cakes comes out clean.

Step Five: Make the buttercream by mixing the butter and shortening together until smooth. Add in the cocoa powder, vanilla extract, powdered sugar, and salt.

Add milk to thin out the buttercream if needed. Place the buttercream in the fridge then assemble the cake once the cakes have cooled completely.

How To Make Air Fryer Chocolate Cake (6 Inch Cake)

Yes. To make this into a sheet cake, you can pour the batter into the prepared9x13 pan and bake for around 20 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Yep! The cake layers will be slightly thinner if baked in 9 inch pans and the cakes will bake quicker so I would start checking on them around 16 minutes.

Absolutely! I find it's easiest to just divide the batter between three cake pans (you'll have thinner cake layers). You can also just multiply the ingredients in the recipe by 1.5.

Dark Chocolate Cake Recipe

If you have a sensitivity to eggs or follow a vegan diet, check out this vegan chocolate cake instead! You can double the recipe and divide the batter between two 8 inch cake pans.

I haven't tested this cake with gluten free flour, so I can't say for sure how it will turn out. If you want to try it, I would suggest using all purpose gluten free 1-1 baking flour, which I think would work well.

To freeze the cake layers, let them cool completely, then tightly wrap them in plastic wrap, then aluminium foil. Freeze in ziploc bags for up to 3 months, then let them thaw at room temperature.

Clever Substitutes For When You're Out Of Vanilla Extract

Leftover buttercream can be stored in an airtight container in the freezer for up to 2 months. Thaw it in the fridge then mix it up using a handheld orstanding mixerbefore using it.

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me onInstagramor Facebook so I can check it out!

This is the best dairy free chocolate cake ever! Moist, fluffy, with rich chocolate flavor and a fudgy chocolate buttercream. It's the perfect dairy free cake recipe that will keep you coming back for more!

Small Chocolate Cake

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the Metric tab.

PARCHMENT PAPER LINING: I highly recommend not skipping this step. It is highly likely that the cake may break when you try to remove it from the pan if you do. Lining the round pan with parchment paper will make your life so much easier when removing the cakes from the pan, trust me. To do this, trace then cut a circle in the shape of your cake pan out of the parchment paper and place it inside the pans.

MEASURING FLOUR and COCOA POWDER:Either measure your flour using akitchen scale or use the proper scoop and level method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out. Do the same for the cocoa powder.

Eggless Chocolate Cake (with Condensed Milk)

VEGETABLE SHORTENING:If you are using a soft vegan butter that has a margarine-like consistency, I recommend using 1 cup of vegan butter and ½ cup of shortening. This will help the buttercream to hold its shape at room temperature. Margarine can soften too much at room temperature so using shortening will help with that.

BUTTERCREAM: This recipe provides enough buttercream to allow for piping and decorating. If you don'd need that much buttercream, you can make ⅔ of the buttercream recipe, or freeze the leftovers.

To make as cupcakes: This cake recipe will make 20 cupcakes. Bake at the same temperature for around 12-15 minutes or until toothpick inserted in the middle comes out clean.

Healthy Chocolate Cake

To make in two 9 inch round cake pans: The cake layers will be thinner and will bake quicker. Start checking on them at around 14 minutes.

To make in a 9x13 sheet pan: Bake for 18-20 minutes. You will only need half the buttercream for a layer cake, so halve the buttercream recipe.

To make as a 3 layer cake: The easiest way is to divide the batter between 3 8 inch cake pans (you'll have thinner cake layers). If you want big layers, you can also multiply the ingredients in the recipe by 0.5.

Black Magic Cake Recipe

Calories: 447 kcal Carbohydrates: 55 g Protein: 4 g Fat: 26 g Saturated Fat: 6 g Polyunsaturated Fat: 7 g Monounsaturated Fat: 12 g Trans Fat: 1 g Cholesterol: 22 mg Sodium: 322 mg Potassium: 202 mg Fiber: 4 g Sugar: 38 g Vitamin A: 607 IU Calcium: 39 mg Iron: 2 mg