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Easy Keto Wacky Cake AKA Depression Cake (Egg Free)

  • Writer: Keto Upgrade
    Keto Upgrade
  • Feb 27
  • 4 min read

Updated: May 9

This crowd-pleasing keto cake comes together in about 10 minutes—one bowl, one pan, and into the oven. Top it simply (powdered sweetener and fresh berries) or dress it up with keto ganache or buttercream. I also share a full keto cake-and-frosting playlist on YouTube, with matching blog posts linked in each video.



A very simple recipe, there are just a few changes I made to make it a keto recipe. Because this cake is mixed by hand and has less moisture without eggs, I use a blend of sweeteners for the best texture and sweetness: powdered erythritol plus a smaller amount of allulose, and (optionally) a few drops of liquid stevia. Powdered erythritol helps prevent graininess since the crystals may not fully dissolve. I use allulose in modest amounts to add moisture, but too much can make the cake overly wet and extend bake time (which can lead to over-browning). Use any sweetener level you prefer—just keep allulose at or under about 1/4 cup; the powdered erythritol can be swapped for any brand you like.



For the cocoa, I went a bit darker than the classic version for a deeper chocolate flavor. Instead of using only unsweetened cocoa, I used half unsweetened cocoa and half black cocoa. If you have Dutch-processed cocoa, that’s a great option to use for all of the cocoa in the recipe.


For the “flour,” I used my usual blend: unflavored whey protein isolate, coconut flour, and xanthan gum. That means this version isn’t vegan, so I tested whey replacements (see the video for what I tried: https://youtu.be/2r_gvLCtGFA). The best substitute I found was egg white protein powder—though that also isn’t vegan. I’ve found plenty of swaps for coconut flour, but I haven’t found a perfect replacement for unflavored whey protein yet. For coconut flour, use about 3x as much almond flour, or swap coconut flour gram-for-gram with bamboo fiber or oat fiber.


Beyond those tweaks, the rest stays true to a classic wacky cake: baking soda, salt, vanilla, oil, vinegar, and water (or coffee).


I used avocado oil which is a little better than canola or vegetable oil, but any neutral oil (or fat you prefer) should work. For the liquid, I used water with a little instant espresso powder; you can use all water or do half water and half coffee.



Keto Wacky Cake (Ingredients)


60 g (about 1/2 cup) powdered erythritol sweetener

40 g (about 1/4 cup) allulose

12 g (2 Tbsp) unsweetened cocoa powder

12 g (2 Tbsp) black cocoa powder (or additional unsweetened cocoa; Dutch-processed also works)

80 g (1 cup) unflavored whey protein isolate

30 g (about 1/3 cup) coconut flour

1/4 tsp xanthan gum

1 tsp baking soda

1/2 tsp salt

1/2 cup neutral oil (I used avocado)

1 tsp vanilla extract

1 Tbsp vinegar (white or apple cider)

1 cup water, or 1/2 water + 1/2 coffee

5–10 drops liquid stevia (optional, to taste)


Instructions:

  1. Heat oven to 350°F. Spray an 8×8 pan. (Silicone bakes faster than glass; if using silicone, set it on a sheet pan.)

  2. Weigh/measure and whisk together all the dry ingredients in a medium size bowl. Make one large well in the dry ingredients then also two small wells.

  3. Measure the water/coffee. Pour oil into the large well; add vanilla to one small well and vinegar to the other.

  4. Whisk while adding the water/coffee and whisk until smooth, then pour into the prepared 8x8 pan

  5. Bake 22-30 minutes, rotating half way through. Bake time will vary by pan and oven.

  6. Cool then serve as desired. I removed mine from the pan and frosted it (I like extra frosting), but it’s typically frosted and served right in the pan.


Check out the video to see the frosting I chose for the cake: https://youtu.be/2r_gvLCtGFA


Traditional wacky cakes are often topped with a quick frosting made from cocoa, powdered sugar, and a few spoonfuls of water. With keto powdered erythritol, though, the cooling effect can be a bit strong in a simple frosting.


Macros (cake only), per 1/9:


170 Calories

13g Fat

10g Total Carbs

2g Fiber

7g Sugar Alcohol

1g Net Carbs

9g Protein


Macros with a chocolate coffee cream cheese whipped cream frosting: 1/9


330 Calories

29g Fat

15g Total Carbs

3g Fiber

10g Sugar Alcohol

2g Net Carbs

11g Protein


If you are in the lower 48 states, feel free to check out my website to place an order for some High Protein/Low Carb White Bread, Pizza Crusts or some delicious keto brownies or keto breakfast Baked Goods- Sugarswapbakeshop.com or click the link: https://www.ketoupgrade.info/shop-1


              

Code for 20% off- KETOUPGRADECHEF


Ketoupgrade participates in the Perfect Keto Associates Program, an affiliate advertising program that allows sites to earn fees by advertising and linking to Perfect Keto. As a Perfect Keto Associate, I earn from qualifying purchases.


I’ve started a Patreon to support the channel and future projects (including the possibility of a keto dessert line someday). I’ll share extra content there—updates, personal posts, and behind-the-scenes looks at recipe-testing wins and fails (and maybe merch down the road). If you’d like to support this work, please consider becoming a patron.


Address:

Alycia J Distefano

P. O. Box 56

Derby, NY 14047






Business Inquires:

Keto Upgrade e-mail - ketoupgrade.info@gmail.com

 
 
 

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