Chocolate Depression Cake
A Simple and Delicious with No Egg-Milk or Butter.
Chocolate Depression Cake is a rich, moist, and delicious cake made without eggs, milk, or butter—ingredients that were often scarce during the Great Depression. Despite its humble origins, this cake delivers a deep chocolate flavor and a moist texture, proving that you don’t need fancy ingredients to make a scrumptious dessert. Whether you're vegan, dairy-free, or just looking for a simple yet satisfying chocolate cake, this Depression Cake is perfect for any occasion!
What You Will Love About This Cake:
- Simple and Budget-Friendly: Made without eggs, milk, or butter, this cake is perfect for those on a budget or with dietary restrictions. Despite the simplicity, it’s still rich and indulgent.
- Moist and Delicious: The combination of oil and vinegar ensures the cake stays moist and soft, even without traditional ingredients.
- Versatile: Whether you like your cake plain, dusted with powdered sugar, or frosted, this cake works in so many different ways. Add chocolate chips, frosting, or a glaze for extra flavor.
- Perfect for Any Occasion: Whether you're celebrating a special occasion or just looking for a comforting treat, this cake fits the bill. It’s perfect for dessert after a meal or as an afternoon snack.
Ingredients You Will Need:
- All-Purpose Flour: Forms the base of the cake, providing structure and texture.
- Granulated Sugar: Adds sweetness to balance the rich chocolate flavor.
- Cocoa Powder: Gives the cake its deep, chocolatey taste.
- Baking Soda: Helps the cake rise and become light and fluffy.
- Salt: Enhances the overall flavor of the cake.
- Vegetable Oil: Adds moisture and ensures the cake stays tender.
- Apple Cider Vinegar: Reacts with the baking soda to create a light, airy texture.
- Vanilla Extract: Adds a warm, aromatic flavor that complements the chocolate.
- Water: The base liquid that helps bring everything together.
- Optional: Powdered Sugar (for dusting or frosting): To add a little extra sweetness and decoration.
How to Make the Depression Cake:
- Preheat the oven to 350°F (175°C) and grease a cake pan or line it with parchment paper.
- In a large bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. Stir until fully combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients: oil, vinegar, vanilla extract, and water. Mix until smooth and fully combined.
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the pan before removing and frosting (if desired). You can dust with powdered sugar or add a simple glaze for extra sweetness.
Pro Tips:
- Use Fresh Baking Soda: Ensure your baking soda is fresh for the best rise. If it’s been sitting in your pantry for a while, it may not be as effective in helping the cake rise.
- Don’t overmix the batter: Mix the ingredients until they are combined. Overmixing can result in a dense cake, and we want it to be light and fluffy.
- Check the Cake Early: Check the cake for doneness at around 28 minutes. Oven times can vary, so check with a toothpick. If it comes out clean, the cake is done!
- Let the Cake Cool: Let the cake cool completely before frosting or cutting. This ensures that the cake sets and doesn’t become too crumbly.
Storage:
To keep your Chocolate Depression Cake fresh:
- Room Temperature: Store in an airtight container at room temperature for up to 3-4 days. The cake will remain moist and flavorful.
- Refrigeration: If you want to store the cake for a longer period, refrigerate it for up to 1 week. Be sure to cover the cake tightly to prevent it from drying out.
- Freezing: You can freeze the cake for up to 3 months. Wrap individual slices or the entire cake in plastic wrap, then foil, and store it in a freezer-safe container. Thaw at room temperature when ready to enjoy.
Final Thoughts:
Chocolate Depression Cake proves that you don’t need a lot of fancy ingredients to make something delicious. This simple, egg-free, dairy-free cake is perfect for those with dietary restrictions or for anyone who enjoys a rich chocolate cake without the fuss. It’s budget-friendly, easy to make, and incredibly moist—everything you want in a cake. Whether you’re making it for a special occasion or just as an everyday treat, this cake is sure to become a favorite!
Chocolate Depression Cake is a rich, egg-free, dairy-free dessert made with simple ingredients that were often used during the Great Depression. Despite its humble origins, this cake delivers a deep chocolate flavor and a wonderfully moist texture. Perfect for anyone with dietary restrictions or anyone looking for a simple, comforting treat, this cake is as easy to make as it is delicious. Whether you enjoy it plain, dusted with powdered sugar, or topped with frosting, this Depression cake will quickly become a go-to favorite!
Let me know if you need any adjustments!
- 1 1/2 cups all-purpose flour
- 3 tablespoons Unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 5 tablespoon vegetable oil
- 1 cup water
- Preheat oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
- Place the dry ingredients—flour, cocoa powder, sugar, baking soda, and salt—in the prepared pan.
- Make three depressions in the dry ingredients – two small and one larger.
- Pour vinegar into one of one of the smaller depressions. Pour the vanilla extract into the other smaller depression and the vegetable oil into the third larger depression.
- Pour water over all. Mix well until smooth.
- Bake on the middle rack of the oven for 35 minutes. Check with a toothpick to ensure it comes out clean. Note: Oven baking times may vary, so be sure to check your cake to ensure it does not overbake.
- Cool completely before frosting (if using). You can also just sprinkle with a dusting of powdered sugar.