Einkorn Chocolate Cake

Easy and delicious chocolate wacky cake recipe from The Great Depression. Egg-free, dairy free, and can be made with any wheat flour!
Einkorn Chocolate Cake
Ingredients
For the Cake
  • 3 cups Einkorn flour (or any wheat)
  • 2 cups cane sugar
  • 1 tsp sea salt
  • 6 Tbs cocoa powder
  • 2 tsp baking soda
  • 3/4 cup salted butter melted
  • 2 tsp homemade vanilla extract
  • 2 cups room temperature water
  • 2 Tbs apple cider vinegar

For the Icing
  • 3 1/2 cups organic powdered sugar (I used the wholesome brand that doesn't have cornstarch)
  • 1 1/4 cup cocoa powder
  • 1/4 cup salted butter
  • 1 tsp homemade vanilla extract
  • 1/2 cup water

Instructions
  • For the Cake
  • Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans.
  • In a large mixing bowl, combine flour, sugar, salt, cocoa powder, and baking soda, stirring to mix well.
  • Add melted butter, vanilla, and lukewarm water. Mix until well combined.
  • Add apple cider vinegar, stirring well to make sure there are no lumps in the batter.
  • Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.
  • For the Icing
  • Combine powdered sugar and cocoa powder in a large mixing bowl.
  • Add vanilla extract and butter.
  • Gradually add water, stirring well to combine until icing reaches the right consistency for spreading.

To Combine
  • Allow cake layers to cool completely before removing from the pans.
  • Stack one on top of the other (I didn't add an icing layer between the two cakes, but you definitely could... I just forgot!).
  • Pour the icing on top and spread as normal.
  • If the icing has "set up" a bit before you get it on the cake, just stir well and it will be fine!