Lenten chocolate cake

Name: Lenten chocolate cake
Cook time: 10 min
Total time: 50 min
Yield: 10
Ingredients: 3 glass Wheat flour; 2 glass sugar; 1 tsp salt; 2 tsp Baking soda; 0.5 glass cocoa (for a strong chocolate taste you can add more); 1 g vanillin; 3/4 glass Vegetable oil (you can add a little more if you add more cocoa); 2 tbsp vinegar (table vinegar); 2 glass water (boiled and cooled)

BAKING ≈ 50 minutes 10 servings 25 October 2026 · 0 comments

A sweet treat is welcome during Lent, especially for family celebrations. This cake is also useful on ordinary days: it is simple to make with a short list of everyday ingredients. It is said to have originated in American kitchens during the Great Depression. We enjoy it plain or split into layers and filled with cream or jam.

CookingCooking

10 minutes

Resting

40 minutes

Total

50 minutes

INGREDIENTS

Adjust servings in the full version

original yield — 10 servings

Wheat flour 3 glass

sugar 2 glass

salt 1 tsp

Baking soda 2 tsp

cocoa (for a strong chocolate taste you can add more) 0.5 glass

vanillin 1 g

Vegetable oil (you can add a little more if you add more cocoa) 3/4 glass

vinegar (table vinegar) 2 tbsp

water (boiled and cooled) 2 glass

TIP

Mold size: 20*30 cm

NUTRITION PER 100 G

362

kcal

5 g

protein

14 g

fat

54 g

carbs

INSTRUCTIONS

Mix all dry ingredients with sifted flour.

In a separate bowl, mix all liquid ingredients.

Pour the liquid into the dry and mix.

Line the pan with baking paper, add the batter and place in the preheated oven. I scattered frozen lingonberries on top for a little tartness, though their flavor was barely noticeable in the finished cake.

Bake at 180 degrees for 30-40 minutes, depending on your oven. Cool, remove from the pan and serve with tea, or add cream or a tart jam.

TAGS: #Easy recipes #Everyday recipes #Lenten recipes #Quick recipes

Rate this recipe in the full version

Lenten chocolate cake

Be the first to comment Cancel

Be the first to comment