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    Home » Recipes » Desserts (Baked) » Espresso Wacky Cake with Coffee Frosting

    LAST UPDATED: December 28, 2020 • FIRST PUBLISHED: April 19, 2020 By Toni Dash 46 Comments

    Espresso Wacky Cake with Coffee Frosting

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Espresso Wacky Cake title image

    Coffee Lovers take note: Espresso Wacky Cake with Coffee Frosting is for YOU! Also called ‘Crazy Cake’ or Depression Cake, this clever cake doesn’t require any eggs, butter or dairy products either. But you’d never guess that from the moist, rich cake!

    Espresso Wacky Cake title image
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    Espresso Wacky Cake title image

    This coffee frosting is completely delicious! You’ll love Chocolate Cream Cheese Frosting on this cake too.

    What is Wacky Cake?

    Known as Wacky cake, ‘Crazy Cake‘ or Depression Cake, this type of cake was developed after World War II when certain supplies were hard to find. 

    The cake does not need eggs, butter or dairy products to make a moist, flavorful cake.

    It rises thanks to a chemical reaction between the baking soda and vinegar.

    You’ll never taste the vinegar.

    It’s a fun cake to make and perfect regular cake ingredients aren’t available. Also great for anyone dairy-free.

    stack of espresso cake square

    Espresso Cake

    Wacky cake is usually made as a chocolate cake.

    The addition of some hot coffee transforms this recipe to rich, mocha flavored cake.

    Complete with an easy frosting hack for Coffee Frosting!

    Ingredients

    • All purpose flour (regular or gluten-free measure-for-measure flour blend)
    • Unsweetened cocoa powder
    • Granulated sugar
    • Baking soda
    • Salt
    • ground Cinnamon
    • White vinegar
    • Vanilla extract
    • Vegetable oil
    • Hot prepared coffee

    Crazy Cake Ingredients

    Ingredient Notes

    Flour

    Either regular All Purpose Flour OR gluten-free measure-for-measure flour blend can be used for this recipe.

    Hot Coffee

    Using hot prepared coffee (or room temperature) really brings out a rich cocoa flavor. 

    It can be previously made coffee warmed in a microwave.

    Espresso Wacky Cake slice on a plate above

    Coffee Frosting

    This frosting hack is fast and easy.

    A prepared tub of either vanilla frosting or chocolate frosting with some espresso powder create a delicious coffee frosting!

    If espresso powder is unavailable to you, instant coffee also may be used.

    The flavor will be slightly different but still good.

    spresso cake bite on fork

    Other Frosting Ideas

    If you’d rather make homemade frosting here are some ideas:

    Prepared Vanilla or Chocolate Frosting

    Strawberry Frosting

    Cream Cheese Butter Cream Frosting – use the frosting from the recipe in the link.

    Whipped Cream

    Espresso Wacky Cake slice on a plate

    How to Make Espresso Wacky Cake – Step-by-Step

    STEP 1: Preheat the oven to 350 degrees F. Spray an 8-inch pan (square or round) with non-stick spray.

    STEP 2: In a mixing bowl combine: flour, unsweetened cocoa powder, sugar, baking soda, salt and cinnamon (photo 1 & 2).

    Espresso Crazy Cake recipe steps 1-4

    STEP 3: Pour in the vinegar, oil, vanilla extract and hot coffee (photos 3-6). Blend just until combined (photo 7).

    Espresso Wacky Cake recipe steps 5-8

    STEP 4: Pour the batter into the prepared pan (photo 8). Hit the bottom of the pan on the counter top a few times to release any air bubbles. Bake for 30-35 minutes until a toothpick inserted comes out clean.

    Preparing the Coffee Frosting

    Ingredients (photo 9)

    STEP 5: Combine espresso powder with 2 teaspoons water in a small bowl. Mix to dissolve the espresso. 

    STEP 6: Add the espresso liquid to the prepared frosting. Stir to completely combine (photo 10).

     

    Coffee Frosting recipes steps photos

    Frost the Espresso Wacky Cake when fully cooled.

    crazy cake frosted with coffee frosting

    How to Store

    In the Refrigerator

    Store tightly sealed for up to 4 days in the refrigerator.

    More Cake Recipes You’ll Love!

    • Italian Cream Cake
    • The Best Hummingbird Cake
    • Chocolate Zucchini Cake
    • Strawberry Cake
    • Lemon Pound Cake with Blueberry Swirl
    • Gingerbread Cake with Butter Rum Toffee Sauce

    Espresso Wacky Cake slice on a plate from side

    Did you make it? Please RATE THE RECIPE below!

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    Recipe

    Espresso Wacky Cake title image

    Espresso Depression Cake

    Mocha flavored Espresso Wacky Cake is easy to make and requires no eggs, butter and is dairy-free! You'll never guess that from the rich flavors. A pre-made frosting hack whips up Coffee Frosting to top it off.
    5 from 27 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 29 minutes minutes
    Cooling Time (estimate): 20 minutes minutes
    Total Time: 59 minutes minutes
    Servings: 16
    Calories: 255kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 1/2 cups All Purpose Flour regular or gluten-free measure-for-measure flour blend
    • 1/3 cup Unsweetened Cocoa Powder
    • 1 cup Granulated Sugar
    • 1 teaspoon Baking Soda
    • 1/2 teaspoon Salt
    • 1/2 teaspoon ground Cinnamon
    • 1 teaspoon White Vinegar
    • 2 teaspoon Vanilla Extract
    • 1/3 cup Vegetable Oil
    • 1 cup hot Coffee

    Coffee Frosting

    • 1 16-ounce container prepared Vanilla or Chocolate Frosting
    • 2 teaspoon Instant Espresso Powder

    Instructions

    • Preheat oven to 350 degrees. Spray an 8-inch pan (square or round) with non stick cooking spray.
    • Whisk together the flour, cocoa, sugar, baking soda, salt and cinnamon.
    • Pour in the vinegar, vanilla, oil and hot coffee and mix until well combined. Pour the batter into the prepared baking pan.
    • Bake for 30-35 minutes, until a toothpick comes out clean. Cool completely before frosting.

    Frosting

    • In a small bowl mix together the espresso powder and 2 teaspoons water.
    • Scoop the canned frosting into a mixing bowl, pour the espresso mixture into the frosting and mix with beaters until the espresso is well combined.
      Frost the cooled cake, cut and enjoy!

    Nutrition

    Calories: 255kcal | Carbohydrates: 42g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Sodium: 194mg | Potassium: 61mg | Fiber: 1g | Sugar: 30g | Calcium: 5mg | Iron: 1mg
    Espresso Wacky Cake title image
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    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    Reader Interactions

    Comments

    1. Eden says

      April 20, 2020 at 11:06 am

      5 stars
      This was SO incredibly tasty!! That espresso frosting was heavenly!! Can’t wait to make these again!

      Reply
    2. Alisha says

      April 20, 2020 at 10:00 am

      5 stars
      Oh man, that frosting…so incredible

      Reply
    3. Matt Taylor says

      April 20, 2020 at 9:30 am

      5 stars
      Yummy this cake looks amazing and easy to make! 🙂

      Reply
    4. Jen says

      April 20, 2020 at 9:27 am

      5 stars
      I am that person who is always out of eggs. I love this recipe!

      Reply
      • Toni Dash says

        April 20, 2020 at 10:18 am

        Especially now. It took me 6 grocery orders before I could get eggs. Seems a good time for an egg-less recipe lol.

        Reply
    5. Lauren k says

      April 20, 2020 at 9:09 am

      5 stars
      All I can say is thank you so much!! I’m SO excited to make this!

      Reply
    6. Tammy says

      April 20, 2020 at 8:34 am

      5 stars
      Ooh my goodness I’ve never heard of this before but what a fabulous recipe to try during these times when ingredient availability is limited. This cakes looks so moist and the frosting is so dreamy! I wish I had a slice right now.

      Reply
    7. Annie @ Annie's Noms says

      April 20, 2020 at 8:33 am

      5 stars
      I’m obsessed with anything that has chocolate and coffee in, so this is pure perfection! It looks so tasty, I want to reach right through the screen and grab a slice!

      Reply
    8. Erika says

      April 20, 2020 at 8:28 am

      5 stars
      I NEED this cake ASAP! Definitely going to make this, it looks incredible.

      Reply
    9. thisiswholesome says

      April 20, 2020 at 8:23 am

      5 stars
      I wonder if I can swap the flour with gluten free flour and have the same amazing result?

      Reply
      • Toni Dash says

        April 20, 2020 at 8:44 am

        Yes Melissa as noted in the blog post and recipe card either regular All Purpose Flour OR gluten-free measure-for-measure flour may be used successfully. The recipe has been tested with both.

        Reply
    10. Robin rue says

      April 20, 2020 at 6:19 am

      Oh man – This sounds so good. What a perfect quarantine snack for me to make.

      Reply
    Newer Comments »
    5 from 27 votes (3 ratings without comment)

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    Welcome! I’m Toni Dash. I’m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. I’m so glad you are here!

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