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Gluten-Free Wacky Depression Era Chocolate Cake

Rated as 4.8 out of 5 Stars

"Gluten-free and vegan chocolate cake. Ideally, let it sit a few hours before covering; cover well as it dries out more quickly than other traditional cakes. I don't know why, but it seems better a day or two after it's made, perhaps because it takes that long to set up."
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1 h 55 m servings 357
Original recipe yields 12 servings (1 9x12-inch cake)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12-inch baking pan with cooking spray and dust with rice flour.
  2. Combine rice flour, brown sugar, salt, baking soda, and cocoa powder in a food processor; pulse until well mixed. Mix in olive oil. Pour in garbanzo beans with liquid; puree until smooth. Blend in water gradually. Mix in vinegar; batter will be thin. Pour batter into the prepared baking pan.
  3. Bake in the preheated oven until edges pull away from the pan, 45 to 50 minutes. Cool for 1 hour before serving, otherwise it will be crumbly.


  • Cook's Notes:
  • White vinegar can be replaced with apple cider vinegar.
  • Using something like arrowroot might make this cake less crumbly, but I don't find that necessary if it sits overnight.

Nutrition Facts

Per Serving: 357 calories; 13.2 59.7 3.3 0 473 Full nutrition

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Read all reviews 3
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My grandson is dairy free this seemed like a perfect cake for him. He loves chocolate so I added dark chocolate chip to the batter. Yes the batter is thin but baked up beautiful despite the fac...

Moist, not too sweet, very chocolatey, and no discernable garbanzo flavour. My co-worker brought this in this morning, and it disappeared in minutes.

Oh boy! This cake is dangerous! So moist, and not too sweet, just like I like them! I used light brown sugar because that is what I had. I also don't own a big food processor so I pureed the chi...