Have you heard of depression, wacky, or crazy cake? Depending on who is introducing you to it, depends on what they call it, but it’s the same cake recipe. Well, if you haven’t you are in for a nice yummy surprise. Don’t let this recipe fool you, it is quite a delicious, addicting,a def keeper in your baking arsenal. We make this a lot and I am sure you’ll be doing the same.
A few years ago, I came across this cake recipe, and just had to try it out. This recipe is different than most because it doesn’t ask for eggs, milk, or butter……..you don’t even need a bowl or mixers for it. It’s the perfect cake for my daughter who is primarily dairy free. I thought about the frosting and since we are huge peanut butter lovers, I used my delicious peanut butter mousse recipe. The combo is amazing, def a delicious treat you can whip up in the matter of minutes.
Vanilla Depression Cake With Vegan PB Mousse
**adapted from Sweet Blue Bird**
- 1 1/2 c plus 3 tbsp flour (*gluten free all purpose flour in place of regular flour)
- 1 Cup white sugar
- 1 tsp. baking soda
- 1/2 tsp salt
- 1 tsp. white vinegar
- 1 1/2 tsp. pure vanilla extract
- 5 Tbsp. vegetable oil
- 1 Cup water
1. Preheat oven to 350.
2. Grease an 8×8 pan.
3. Mix the 1st 4 ingredients together right in the pan.
4. Using your measuring cups, make 2 small indents & 1 large indent.
5. Measure & place the vanilla & vinegar in the smaller indents. Measure and place the oil in the large indent.
PB Mousse Frosting:
- 1/2 can coconut cream
- 3-4 Tbsp creamy peanut butter
1. The night before, chill your coconut cream. The next day scoop out the cream on top of the can, which is what you need for this recipe.
2. Beat cream till light and fluffy.
3. Start adding the peanut butter a few tablespoons at a time till you get the desired peanutty taste.
4. Add which ever sweetener that you are using.
5. Spread on cake or cupcakes right away, or chill for later use.