This Einkorn chocolate cake has quickly become a favorite in our kitchen—not just because it’s rich, moist, and deeply chocolatey, but because it’s rooted in old-fashioned simplicity. Inspired by the resourceful baking of the Great Depression era, this cake is a variation of the legendary “Wacky Cake,” a one-bowl wonder that originally called for no eggs, milk, or butter. Home bakers back then made do with what they had—and the result was a cake that’s as easy as it is satisfying.
What makes this version special is the use of einkorn flour, an ancient grain with a naturally sweet, nutty flavor that pairs beautifully with cocoa. Einkorn is gentler on the digestive system than modern wheat and gives the cake a wholesome depth you don’t get with all-purpose flour. Whether you’re baking for someone with dairy or egg allergies, or you just want a cake that feels a little more honest and homey, this einkorn chocolate cake checks every box.
Einkorn Chocolate Cake Recipe
Ingredients
For the Cake:
- 3 cups einkorn flour or substitute your favorite wheat flour
- 2 cups organic cane sugar
- 1 tsp fine sea salt
- 6 tbsp unsweetened cocoa powder
- 2 tsp baking soda
- ¾ cup melted salted butter or substitute with coconut oil for a lighter option
- 2 tsp homemade or good-quality store-bought vanilla extract
- 2 cups water at room temperature
- 2 tbsp raw apple cider vinegar
For the Frosting:
- 3½ cups organic powdered sugar I like the Wholesome brand—it’s free of cornstarch and has a softer texture
- 1¼ cups unsweetened cocoa powder
- ¼ cup softened salted butter, or use coconut oil as an alternative
- 1 tsp vanilla extract
- ½ cup warm water
Instructions
For the Cake:
- Preheat your oven to 375°F (190°C). Grease and lightly flour two 9-inch round cake pans, then tap out any excess flour to avoid a dusty crust.
- In a large mixing bowl, combine 3 cups of einkorn flour, 2 cups of sugar, 1 teaspoon of salt, 6 tablespoons of cocoa powder, and 2 teaspoons of baking soda, whisking them together thoroughly.
- Pour in the melted butter (or coconut oil), vanilla extract, and 2 cups room-temperature water. Mix until the batter is completely smooth and well combined.
- Stir in the apple cider vinegar well—this triggers the baking soda, ensuring the cake rises uniformly. Mix well to avoid lumps.
- Divide the batter evenly between the two prepared pans. Bake for approximately 30 minutes, or until a toothpick inserted in the middle comes out without any batter.
- Allow the cake layers to cool fully in the pans before taking them out. Einkorn flour creates a delicate texture when warm, so giving the cake time to firm up helps maintain its structure.
For the Frosting:
- Combine the powdered sugar and cocoa powder in a large bowl, sifting them together.
- Add the softened butter (or coconut oil) along with the vanilla extract. Begin mixing gently, then increase the speed and beat until the frosting begins to form.
- Gradually add warm water, a tablespoon at a time, stirring until the frosting is smooth and spreadable. Aim for a consistency that is neither too runny nor too firm.
To Assemble:
- Place one cake layer on your serving plate. Apply a thick layer of frosting evenly across the top.
- Place the second cake layer on top, then spread the frosting evenly over the top and around the sides.
- If the frosting becomes thick after sitting, just stir it gently to bring back its creamy consistency.
Notes
- If you prefer a dairy-free or lighter option, coconut oil can replace butter in both the cake and frosting. It brings a gentle depth of flavor that pairs perfectly with the chocolate.
- Einkorn flour has a unique flavor and texture. If substituting with modern wheat flour, expect a slightly different crumb and taste.
- This cake is perfect for those avoiding eggs and dairy, making it allergy-friendly without sacrificing flavor or texture.
