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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.

Course Dessert
Cuisine American
Keyword crazy cake, depression cake, espresso cake, wacky cake recipe
Prep Time 10 minutes
Cook Time 29 minutes
Cooling Time (estimate) 20 minutes
Total Time 59 minutes
Servings 16
Calories 255 kcal
Author Toni Dash

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

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

  2. Whisk together the flour, cocoa, sugar, baking soda and salt.
  3. Pour in the vinegar, vanilla, oil and hot coffee and mix until well combined. Pour the batter into the prepared baking pan.
  4. Bake for 30-35 minutes, until a toothpick comes out clean. Cool completely before frosting.

Frosting

  1. In a small bowl mix together the espresso powder and 2 teaspoons water.

  2. 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 Facts
Espresso Depression Cake
Amount Per Serving
Calories 255 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Sodium 194mg8%
Potassium 61mg2%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 30g33%
Protein 2g4%
Calcium 5mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.