During the Great Depression, the Depression Cake was born due to the lack of eggs and milk in stores. As an allergy mom, the depression cake recipe has been one of our go-to’s given it is free from all of our top allergens. And, while the Great Depression and today’s COVID / quarantine are not equal situations, I am reflecting on a moment in time when a recipe – that’s withstood the test of time – was was created. To that end, I wanted to find a way to revive that cake with some added flavor boost so created what we are affectionally calling the “Quarantine Cake.” It’s free from dairy, egg, all nuts and soy and is so tasty. I’ve had several people test the recipe and say it passed with flying colors. Give it a go, take a photo and tag us at @from.scratch.with.love.cooking.
Vegan Quarantine Cake
Ingredients
- 4 ripe bananas, I like them with brown spots as they make the cake sweeter
- 1 cup organic cane sugar
- 1 cup applesauce
- 1/2 cup canola oil
- 2 tsp pure maple syrup
Dry Ingredients
- 1 and 3/4 cup all purpose flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/8 tsp salt
Chocolate Frosting
- 5 tbsp vegan butter (use use earth balance)
- 3 cups powdered sugar
- 1 cup cocoa powder (we use chatfield's)
Instructions
- Directions Preheat oven to 350 degrees (use convention option if possible) and grease a cake pan (we use 9 in diameter)
- Mash bananas in a large bowl. Add in sugar, apple sauce, oil and maple syrup and use your handheld mixer to nicely blend together all ingredients leaving no visible lumps.
- In a separate bowl, add in all dry ingredients – flour, baking soda, baking powder and salt.
- Mix them all together. Add the dry ingredients into the large bowl with the wet ingredients. Use your handheld mixer (or a whisk) to beautifully blend them together.
- Pour the batter in the cake pan and bake for 40- 45 minutes, until the soft is browned and a toothpick comes out clean.
Chocolate Frosting
- While the cake is baking, make your frosting. In a bowl add in the earth balance butter- cream it for a minute using the handheld mixer. Then add in the cocoa powder and mix.
- Add in cup by cup of the powdered sugar (I like to taste in between adding more to make sure I like the sweetness), sometimes I only end up using 2 cups of powdered sugar. Blend until fully mixed and set aside in the fridge until you are ready to frost the cake.
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