A decadent chocolate olive oil cake, that you would never believe was also vegan! It comes together in one bowl and is topped with vegan chocolate buttercream and rainbow sprinkles. A birthday cake – or any day cake – that anyone can enjoy!
Hello, chocolate snack cake. As in, cake just for the sake of cake. Sprinkles, sure, but no special occasion required. What a wonderfully delicious concept! 😍
This extra chocolate-y cake, with a deep dark cocoa base and swirls of luscious chocolate buttercream frosting, is perfect for last minute cravings. It’s quick to whip up – just one bowl in this case, okay, and maybe another one for the frosting – but super easy, and surprisingly – completely vegan.
Though you’d never know it.
Now, I don’t follow a completely plant based diet. But the fact that this chocolate snack cake happens to be vegan thrills me for one major reason.
I’ve struggled with what is “too much” when it comes to sharing personal details in this space. I’d like it to be authentic to my actual life. My favorite part of blogging is the community that comes along with it, and I want to share with you honestly. But I also more-than-occasionally get nasty messages about how I should stick to food, and oh, by the way, it’s annoying to have to arduously scroll down the page to the free recipes I’m providing.
So I’m trying to find a middle ground, and have decided that most of my very personal posts will happen on Instagram, where I share more details of our daily life, especially on Stories. If you already follow along there, you may have recently seen me get unexpectedly emotional talking about our son Henry.
Because of Henry’s past digestive issues, we’re still working on introducing all of the major food allergen groups. He recently started daycare part time, and because he has a known egg allergy and we’re still avoiding wheat, dairy, and nuts, I have to send special meals for him. Several weeks ago, when I dropped him off one morning, and saw him sitting by himself at his own little table to eat breakfast while all the other toddlers were at a different table, it kind of broke my heart.
Intellectually, I know that it’s important to eat separately to avoid an accidental reaction. That the tables are maybe a foot apart. That usually one of the teachers sits with him. And that he’s little, and it’s most likely way harder for me and likely not an issue at all for him. But he’s still my baby, and I don’t want him to ever feel left out.
I also realized with some irony, that my work most days deals largely with eggs and butter, milk and sugar, flour, and lots of other traditional baking ingredients that Henry can’t eat. And while he’s only 17 months old, and has almost zero concept of sweets or desserts right now, as he gets older, I want him to be included.
So that means, that after quite a bit of thought (hence my recent absence), I’ve decided to make a change here. So that this blog space matches up more authentically with our real life, and that means more inclusive dessert recipes. To be honest it’s been a long time coming.
I’m still figuring out exactly what this will look like, ingredient-wise, but I’m excited to work on new recipes that my own kid can eat. You know, once he’s no longer convinced that raspberries are dessert…
The one thing I know for sure is that every allergy-friendly recipe I share will still taste every bit as good as the “real” thing. In fact, my hope is that you won’t even notice the change.
No, this won’t become a health food blog. I still love me lotsa sugar and some indulgent chocolate cake – there will just be more treats for everyone to enjoy.
Thank you so much for following along – I appreciate each and every one of you so, so much!! xo
What is a depression cake?
This deep dark chocolate snack cake is in the vein of a depression cake. A depression cake – sometimes also called crazy cake – is a cake usually made without eggs, or butter, or milk, or sugar – expensive or hard to find ingredients during the Depression.
However, this version certainly does not taste like we are going without.
This cake doesn’t set out to be vegan, but does become so, as it’s humble ingredients magically come together where traditionally eggs and dairy shine.
How to make a chocolate olive oil cake
In this case I’ve eliminated the eggs, butter, and milk, but we still get great flavor from rich Dutch-processed cocoa and good vanilla, and plenty of richness and moisture from olive oil and brown sugar.
Without eggs for leavening, we rely on baking soda and apple cider vinegar, which reacts with the acidic ingredients to provide plenty of lift and produces a moist and decadent, tender-crumbed cake that I’d dare you to guess was vegan.
It’s an excellent option for when you’re serving guests with lots of different dietary requirements. Or for when you are simply out of one or more traditional baking ingredients!