Go Back
+ servings
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
Prep Time 10 minutes
Cook Time 29 minutes
Cooling Time (estimate) 20 minutes
Total Time 59 minutes
Servings 16
Calories 255kcal
Author Toni Dash


  • 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


  • 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.


  • 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!


Calories: 255kcal | Carbohydrates: 42g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Sodium: 194mg | Potassium: 61mg | Fiber: 1g | Sugar: 30g | Calcium: 5mg | Iron: 1mg