This vegan cake dates back to the Depression Era when eggs and butter were hard to come by. It's easy to make and really delicious!

Ingredients

Notes

Try replacing black onyx cocoa powder with Mexican Cocoa or Mayan Cocoa. Adapted from the recipe for Poverty Cake from Good Vegan Food.

Directions

Mix all of the dry ingredients together. Mix all of the wet ingredients together in a separate bowl. Make three pockets in the dry ingredients and fill them with the wet ingredients. Carefully fold the mixture until all of the ingredients are incorporated without overmixing. Pour into ungreased cake pans or cupcake pan. Bake at 350 degrees for 35 to 40 min. Test for doneness with a toothpick; if it comes out clean, the cake is done.

Serving Suggestions

Finish cake with a dusting of powdered sugar, chocolate ganache, or your favorite frosting.

Yields

One 8- to 9-inch layer cake or 12 cupcakes

Thanks To

Beth and Becca Dierschow via Aunt Joan

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Savory Spice Shop Ingredients
Cocoa Powder, Dutch 2 oz bag $3.30
Cocoa Powder, Black Onyx 1 oz bag $3.15
Salt Kosher $6.65
Vanilla Extract Pure Madagascar -2floz $6.95
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