Depression-Era Chocolate Cake

ourheritageofhealth.com

Candi Dagley Welch

3 cups flour (Either spelt or unbleached all-purpose or a combination of both)

2 cups organic cane sugar

1 tsp sea salt (you can find my favorite salt here)

6 Tbs cocoa powder

2 tsp aluminum-free baking soda

½ tsp ground ginger

¾ cup coconut oil, melted and cooled

2 tsp pure vanilla extract

1 Tbs strong coffee (or you can use instant coffee dissolved in the water)

2 cups warm temperature water

2 Tbs apple cider vinegar

If it’s summer and your coconut oil is already melty, you can skip the step of melting it. It’s also a good idea to use room temperature or warm water because if you use cold water it might make the coconut oil clump.

The powdered ginger and coffee are optional. I like to add them just because they give the chocolate a little more “depth of flavor” as professional bakers like to say. You can’t taste either the ginger or coffee, but they enhance the chocolate flavor. And if you’ve ever tried making your own homemade vinegar, you could use that in place of the store bought apple cider vinegar too. The powdered ginger and coffee are optional. I like to add them just because they give the chocolate a little more “depth of flavor” as professional bakers like to say. You can’t taste either the ginger or coffee, but they enhance the chocolate flavor. And if you’ve ever tried making your own homemade vinegar, you could use that in place of the store bought apple cider vinegar too.

Directions at ourheritageofhealth.com

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