Chocolate Depression Cake – If you’re looking for a simple. Yet delicious dessert. This Chocolate Depression Cake Recipe. Is a must-try! This classic cake. Is made without eggs, milk, or butter—staples that were scarce. During the Great Depression. Despite its humble ingredients. It’s incredibly rich. And satisfying. With just flour, cocoa powder, and sugar. And a few other pantry staples. You can whip up a chocolate treat. That’s sure to impress.
The first time I made this cake. I was intrigued by its history. And simplicity. My husband and child. Had no idea. It lacked traditional ingredients. Like eggs and milk. As soon as I pulled it from the oven. They couldn’t resist. The chocolatey aroma. The best part? It was gone within minutes. After I frosted it. And topped it with sprinkles. It’s now become a family favorite—quick, budget-friendly. And deeply satisfying.
What makes this Chocolate Depression Cake truly special?
What makes this cake special? Is its minimalistic nature. Originating from the Great Depression era. This recipe doesn’t require eggs, milk, or butter. But still delivers a moist. And flavorful chocolate cake. It’s vegan-friendly by nature. Incredibly easy to make. And uses only pantry ingredients. You likely already have at home. Perfect for budget-conscious bakers. Or anyone looking for an egg-free dessert. This cake is both nostalgic and delicious.
What You Need To Make This Chocolate Depression Cake Recipe?
All-purpose Flour: The base of this cake. It provides structure. And works beautifully. Even without eggs.
Unsweetened Cocoa Powder: Be sure to use unsweetened cocoa. For the best deep, rich chocolate flavor.
White Vinegar: This may seem like an odd ingredient. But it reacts with baking soda. To help the cake rise.
Vegetable Oil: Keeps the cake moist and soft. Especially since there’s no butter.
Water: The simplest liquid. Which helps bind everything together. Without adding flavor or heaviness.
Steps To Make Chocolate Depression Cake:
Step 1: Preheat and Prep: Set your oven. To 350°F. And grease a 13×9-inch pan. With butter. To ensure an easy release.
Step 2: Mix Dry Ingredients: In your prepared pan. Add the flour, cocoa powder, sugar, baking soda, and salt. Use a fork. Or a small whisk. To lightly combine the ingredients.
Step 3: Make the Wells: Make two small wells. On either side of the dry ingredients. And one larger well. In the middle. Pour the vinegar. And vanilla. Into the small wells. And the oil. Into the larger one. Don’t worry. If they spill over!
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Step 4: Add Water: Pour the water. Over the top of everything. And whisk well. Until the mixture is smooth. And fully combined.
Step 5: Bake: Place the pan. In the oven. And bake for 30-35 minutes. Or until a toothpick. Comes out clean.
Step 6: Cool and Frost: Let the cake cool completely. Before frosting. Frost with your favorite chocolate frosting—our 5-Minute Chocolate Buttercream. Is highly recommended! Optional: add rainbow sprinkles. For a fun touch.
Step 7: Enjoy: Slice. And serve!
Tip:
For an extra moist Chocolate Depression Cake. Make sure to whisk the wet. And dry ingredients. Right in the pan—this not only saves dishes. But helps distribute. The ingredients more evenly. Don’t skip the vinegar; it reacts with the baking soda. To give the cake a perfect rise. Making it light. And fluffy. Despite the lack of eggs. You can also switch up the frosting. By adding a hint of coffee. For a deeper, more intense chocolate flavor. That pairs beautifully. With the simplicity of the cake.
Frequently Asked Questions:
Can I make this cake gluten-free?
Yes. You can use a 1:1 gluten-free flour blend. As a substitute for the all-purpose flour. To make this cake gluten-free. The results will be just as delicious.
Can I make this cake ahead of time?
Absolutely! You can bake this cake a day ahead. And store it covered. At room temperature. Just frost it. Right before serving.
Can I freeze this cake?
Yes! Wrap it tightly in plastic wrap. And foil before freezing. When you’re ready to enjoy. Simply thaw it at room temperature. And frost it as usual.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Chocolate Depression Cake Recipe
Ingredients
- 1 1/2 c all-purpose flour
- 1/3 c unsweetened cocoa powder
- 1 c granulated sugar
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1/3 c vegetable oil
- 1 c water
- Chocolate frosting your preferred kind
- Rainbow sprinkles optional
Instructions
- Preheat your oven to 350°F.
- Butter a 13x9 baking dish. To ensure the cake won’t stick.
- In the greased dish. Mix together the flour, and cocoa powder. Sugar, baking soda, and salt. Use a fork. Or small whisk. To gently combine the ingredients.
- Create two small wells. And one large well. In the dry mixture.
- Pour the vinegar. And vanilla extract. Into the small wells. And the oil. Into the larger well. It's okay if the liquids. Spill out of the wells.
- Add water. Over the mixture. And whisk everything. Until well combined.
- Bake for 30-35 minutes. Or until a toothpick. Comes out clean. When inserted.
- Allow the cake. To cool completely.
- Frost with your favorite chocolate frosting.
- Optional: Add some rainbow sprinkles. For extra fun.
- Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
