Step back in time with this 1930’s Einkorn Chocolate Cake—a vintage delight with a modern twist. Made with wholesome einkorn flour, this cake is rich, moist, and bursting with deep chocolate flavor. Trust me, every bite is a taste of nostalgia wrapped in chocolatey goodness!
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Why You’ll Love 1930’s Einkorn Chocolate Cake
Old-Fashioned Goodness: A true classic with timeless flavors that never go out of style.
Nutritious Twist: Einkorn flour brings extra nutrients while keeping the cake deliciously soft.
Simple Ingredients: No fancy ingredients needed—just pantry staples and a touch of love.
Perfectly Moist: Thanks to the unique properties of einkorn, this cake stays soft and tender.
Versatile: Enjoy it plain, dusted with powdered sugar, or frosted with your favorite topping.
Ingredients
This cake is made with wholesome, simple ingredients. Here’s what you’ll need:
Einkorn Flour: The star ingredient, giving this cake a soft, tender crumb.
Cocoa Powder: Rich, unsweetened cocoa powder for deep chocolate flavor.
Sugar: Adds sweetness and enhances the chocolatey goodness.
Baking Soda & Baking Powder: A combination for just the right amount of rise.
Salt: A little salt balances and enhances the flavors.
Eggs: Bind everything together while adding richness.
Butter or Oil: Keeps the cake moist and flavorful.
Milk or Buttermilk: Ensures a tender texture and slight tangy depth.
Vanilla Extract: A hint of vanilla rounds out the flavors beautifully.
Instructions
Let’s get baking! Follow these easy steps:
Preheat the Oven: Set your oven to [temperature] and grease a cake pan for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the einkorn flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Combine Wet Ingredients: In a separate bowl, beat the eggs, then mix in the butter (or oil), milk (or buttermilk), and vanilla extract.
Blend Everything Together: Slowly add the wet ingredients to the dry, stirring until just combined. Avoid overmixing to keep the cake light and fluffy.
Bake to Perfection: Pour the batter into the prepared pan and bake for [time]. A toothpick inserted should come out clean when it’s done.
Cool and Serve: Let the cake cool before serving. Enjoy as is, or top with your favorite frosting!
How to Serve 1930’s Einkorn Chocolate Cake
With a Dusting of Powdered Sugar: A simple yet elegant finish.
Topped with Frosting: Cream cheese or chocolate frosting pairs beautifully.
With a Scoop of Ice Cream: A warm slice with vanilla ice cream is pure bliss.
Paired with Fresh Berries: The tartness of berries balances the chocolatey richness.
Additional Tips
Use Room Temperature Ingredients: Helps the batter mix smoothly and evenly.
Don’t Overmix: Einkorn flour is delicate, so mix gently for a light texture.
Store Properly: Keep leftovers in an airtight container to maintain moisture.
FAQ
Q1: Can I use regular flour instead of einkorn?
A1: Yes, but you may need to adjust the liquid slightly as einkorn absorbs less moisture.
Q2: Can I make this cake dairy-free?
A2: Absolutely! Swap milk for almond or oat milk and use coconut oil instead of butter.
Q3: Can I freeze this cake?
A3: Yes! Wrap it tightly and freeze for up to 3 months. Thaw at room temperature before serving.
Q4: What frosting goes best with this cake?
A4: Chocolate ganache, cream cheese frosting, or a simple buttercream all work great.
Q5: Can I make cupcakes instead of a cake?
A5: Yes! Adjust the baking time to around [time] for perfect cupcakes.
Q6: How do I make the cake extra moist?
A6: Using buttermilk and a little extra butter helps keep it soft and rich.
Q7: Can I reduce the sugar?
A7: Yes, but it may affect the texture slightly. You can use a natural sweetener instead.
Q8: What’s the best way to store leftovers?
A8: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Q9: Can I make this cake egg-free?
A9: Yes! Use a flax egg or applesauce as an egg substitute.
Q10: Can I add mix-ins like nuts or chocolate chips?
A10: Definitely! Chopped nuts or chocolate chips make a delicious addition.
Final Thoughts
This 1930’s Einkorn Chocolate Cake is a nostalgic yet nutritious take on a beloved classic. Whether you’re a history-loving baker or just craving a rich, moist chocolate cake, this recipe is sure to be a hit. Try it out and enjoy a slice of history!
Print
1930’s Einkorn Chocolate Cake
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 (9-inch) cakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This rich and moist Einkorn chocolate cake is a classic wacky cake recipe from The Great Depression—egg-free, dairy-free, and incredibly easy to make! Perfectly fluffy with a deep chocolate flavor, it’s made with simple pantry staples and can be baked with any wheat flour.
Ingredients
For the Cake:
- 3 cups Einkorn flour (or any wheat flour)
- 2 cups cane sugar
- 1 tsp sea salt
- 6 tbsp cocoa powder
- 2 tsp baking soda
- 3/4 cup salted butter, melted (see notes for substitutions)
- 2 tsp vanilla extract
- 2 cups room temperature water
- 2 tbsp apple cider vinegar
For the Icing:
- 3 1/2 cups organic powdered sugar (cornstarch-free if preferred)
- 1 1/4 cups cocoa powder
- 1/4 cup salted butter
- 1 tsp vanilla extract
- 1/2 cup water
Instructions
1. Make the Cake:
- Preheat oven to 375°F (190°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, salt, cocoa powder, and baking soda.
- Add melted butter, vanilla, and water, stirring until combined.
- Mix in apple cider vinegar, ensuring there are no lumps in the batter.
- Pour batter into prepared cake pans and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before removing from pans.
2. Prepare the Icing:
- In a bowl, combine powdered sugar and cocoa powder.
- Add vanilla extract and butter, then gradually add water, stirring until smooth.
- If icing thickens before use, stir well to loosen.
3. Assemble the Cake:
- Place one cake layer on a serving plate. (Optional: Spread a thin layer of icing between layers.)
- Stack the second cake layer on top.
- Pour icing over the cake and spread evenly.
- Let the icing set before slicing. Enjoy!
Notes
- Flour Swap: Einkorn flour has a lower gluten content; for standard all-purpose flour, reduce water slightly.
- Butter Substitute: Use coconut oil or vegan butter for a fully dairy-free version.
- Storage: Keep cake covered at room temperature for up to 3 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 45g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 25mg