Einkorn Chocolate Cake (Classic Wacky Cake)

Introduction

Some of the best recipes come from moments of simplicity and necessity, and this Einkorn Chocolate Cake is a perfect example. Originating during the Great Depression, “wacky cake” became popular because it required no eggs, no milk, and no expensive ingredients. Despite its humble beginnings, it delivers a rich, chocolatey flavor and a tender crumb that rivals more elaborate cakes.

This version uses einkorn flour, an ancient wheat known for its nutty flavor and gentle gluten structure, giving the cake a slightly softer texture than modern wheat flour. What makes this recipe especially appealing is its flexibility. While einkorn adds depth and character, the recipe works with any wheat flour, making it accessible no matter what you have on hand.

Even more impressive is how effortlessly this cake comes together. There is no creaming butter and sugar, no separating eggs, and no complicated techniques. Everything is mixed in one bowl, baked quickly, and finished with a simple cocoa icing that sets beautifully on the cake. It is the kind of dessert that feels nostalgic, comforting, and timeless.

Perfect for casual gatherings, family desserts, or when you want a dependable chocolate cake without dairy or eggs, this einkorn chocolate wacky cake proves that simple baking can still be deeply satisfying.

Why You’ll Love This Recipe

• Based on a classic Great Depression–era recipe
• Naturally egg-free and dairy-free
• Can be made with einkorn or any wheat flour
• Quick, one-bowl preparation
• Rich chocolate flavor with a soft, tender crumb
• Simple cocoa icing made from pantry staples

Ingredients Breakdown

This recipe consists of two main components: the chocolate cake layers and the cocoa icing. Each ingredient plays an important role in structure, flavor, and texture, so using the exact measurements is essential.

For the Cake

• 3 cups einkorn flour (or any wheat flour)
• 2 cups cane sugar
• 1 teaspoon sea salt
• 6 tablespoons cocoa powder
• 2 teaspoons baking soda
• 3/4 cup salted butter, melted
• 2 teaspoons homemade vanilla extract
• 2 cups room temperature water
• 2 tablespoons apple cider vinegar

For the Icing

• 3 1/2 cups organic powdered sugar (without cornstarch)
• 1 1/4 cups cocoa powder
• 1/4 cup salted butter
• 1 teaspoon homemade vanilla extract
• 1/2 cup water

Yield: Two 9-inch round cake layers
Servings: 2 nine-inch round cakes (stacked)

Tools & Equipment Needed

Before you begin, make sure you have the following tools ready:

• Two 9-inch round cake pans
• Measuring cups and measuring spoons
• Large mixing bowl
• Whisk or spoon for mixing
• Spatula
• Oven
• Cooling rack

Step-by-Step Instructions

Follow these steps carefully to ensure a smooth batter, even baking, and a perfectly textured cake.

For the Cake

Step 1: Prepare the Pans and Oven

Preheat your oven to 375°F (190°C). Grease and flour two 9-inch round cake pans thoroughly to prevent sticking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, add:

• Einkorn flour
• Cane sugar
• Sea salt
• Cocoa powder
• Baking soda

Stir well until all dry ingredients are evenly combined.

Step 3: Add Wet Ingredients

Pour in the melted butter, vanilla extract, and room temperature water. Mix thoroughly until the batter is smooth and well combined.

Step 4: Activate the Leavening

Add the apple cider vinegar to the batter. Stir well, making sure there are no lumps. The vinegar reacts with the baking soda to help the cake rise without eggs.

Step 5: Bake

Divide the batter evenly between the prepared cake pans. Place them in the oven and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow the cakes to cool completely in the pans.

For the Icing

Step 6: Mix the Dry Ingredients

In a large mixing bowl, combine the powdered sugar and cocoa powder. Stir until evenly blended.

Step 7: Add Remaining Ingredients

Add the butter and vanilla extract. Gradually add the water, stirring continuously until the icing reaches a smooth, spreadable consistency.

To Assemble the Cake

Step 8: Cool and Remove Cakes

Once the cake layers are completely cool, gently remove them from the pans.

Step 9: Stack and Ice

Place one cake layer on a serving plate. Stack the second layer on top. Pour the icing over the cake and spread evenly across the top and sides as desired.

If the icing thickens before spreading, simply stir it again until smooth.

Tips & Variations

Flour Options

• Einkorn flour produces a softer crumb with a mild nutty flavor.
• Any wheat flour can be used with the same measurements.

Fat Substitutions

• Coconut oil may be substituted for butter in equal amounts, as noted.

Icing Texture

• Add water gradually to control thickness.
• A thicker icing creates a fudgy topping that sets quickly.

Layering Option

• You may add icing between the two cake layers for a richer presentation.

Flavor Profile & Texture

This cake has a deep chocolate flavor balanced by the natural sweetness of cane sugar. The crumb is moist and tender, with a slightly rustic texture that reflects its traditional roots. The cocoa icing adds a smooth, rich finish that complements the cake without overpowering it.

Nutritional Overview

While this is a classic dessert, it is free from eggs and dairy and relies on simple ingredients. Einkorn flour offers a more digestible wheat option for some people, and the recipe avoids overly processed additives.

Make-Ahead & Meal Prep Tips

• Cake layers can be baked a day ahead and stored at room temperature.
• Icing can be mixed shortly before assembling.
• Assemble the cake once completely cooled for best results.

FAQs

What is wacky cake?

Wacky cake is a Depression-era chocolate cake made without eggs or milk, relying on vinegar and baking soda for rise.

Can I use regular flour instead of einkorn?

Yes. Any wheat flour can be used in the same measurements.

Why is vinegar used in this recipe?

Vinegar reacts with baking soda to create lift and structure in the absence of eggs.

Does the cake taste like vinegar?

No. The vinegar is not detectable once baked.

Can I frost between the layers?

Yes. The recipe notes that frosting between layers works well.

Cooking Timeline (At a Glance)

Stage	Time
Prep Time	5 minutes
Bake Time	25 minutes
Cooling & Assembly	15–20 minutes
Total Time	Approximately 30 minutes active

Serving Suggestions

Serve this cake as-is for a rustic look, or decorate with a smoother icing finish for special occasions. Slice with a sharp knife for clean edges.

Recipe Variations

1. Single-Layer Cake
   Bake the batter in one pan for a thicker single cake.
2. Extra Fudgy Icing
   Reduce water slightly for a denser icing texture.
3. Layered Icing Version
   Add icing between the cake layers for added richness.
4. Rustic Sheet Cake
   Bake in a rectangular pan for casual serving.

Ingredient Spotlight

Einkorn Flour

Einkorn is one of the oldest cultivated wheat varieties. It has a naturally lower gluten content and a rich, slightly nutty flavor that works beautifully in baked goods.

Apple Cider Vinegar

Apple cider vinegar is essential in egg-free cakes. It activates baking soda and helps create a tender crumb without affecting flavor.

Pro Cooking Tips

• Stir thoroughly after adding vinegar to prevent uneven rise.
• Use room temperature water for better ingredient integration.
• Allow cakes to cool fully before icing to avoid melting.

Storage & Freezing Guide

• Store the assembled cake at room temperature for up to 2 days.
• Refrigerate for longer storage if needed.
• Freezing is not recommended once iced, as texture may change.

Nutrition Estimate Table (Per Serving)

Nutrient	Approximate Amount
Calories	Varies by slice
Carbohydrates	Moderate
Fat	Moderate
Protein	Low
Sugar	Present

Dietary notes: egg-free, dairy-free, adaptable flour choice.

Expanded Conclusion

This Einkorn Chocolate Cake is a beautiful reminder that great baking does not require complicated techniques or expensive ingredients. Rooted in history and designed for practicality, it delivers rich chocolate flavor, a tender crumb, and a simple cocoa icing that feels comforting and familiar. Whether you bake it with einkorn flour or another wheat flour, this wacky cake recipe is dependable, versatile, and endlessly satisfying. It is the kind of dessert that brings warmth to the table and proves that simplicity can be just as delicious as extravagance.

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