Name: 1930’s Einkorn Chocolate Cake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups Einkorn flour (or any wheat flour); 2 cups cane sugar; 1 tsp sea salt; 6 tbsp cocoa powder; 2 tsp baking soda; ¾ cup salted butter, melted (see notes for substitutions); 2 tsp vanilla extract; 2 cups room temperature water; 2 tbsp apple cider vinegar; 3½ cups organic powdered sugar (cornstarch-free if preferred); 1¼ cups cocoa powder; ¼ cup salted butter; 1 tsp vanilla extract; ½ cup water

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

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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

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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