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why make this recipe

Chocolate Depression Cake is a special treat that is simple to make and requires no eggs or milk. This cake is perfect for those who want a delicious dessert without needing lots of ingredients. It brings together rich chocolate flavor and a soft, moist texture that makes it a favorite among chocolate lovers. Plus, it’s an excellent option for anyone with dietary restrictions or for those who sometimes just might run out of supplies!

how to make Chocolate Depression Cake

Ingredients:

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon white vinegar
1/3 cup vegetable oil
1 cup water

Directions:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
Stir in the vinegar, vanilla extract, vegetable oil, and water. Mix until the batter is smooth and well combined.
Pour the batter into the prepared baking pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before serving.

how to serve Chocolate Depression Cake

You can serve Chocolate Depression Cake as is, or you can add a sprinkle of powdered sugar on top for a simple decoration. It pairs well with a scoop of vanilla ice cream or whipped cream for extra indulgence. Enjoy a slice with a cup of coffee or tea!

how to store Chocolate Depression Cake

To store any leftover Chocolate Depression Cake, keep it in an airtight container at room temperature for up to 3 days. You can also refrigerate it, which will help it stay fresh for up to a week. If you want to keep it longer, consider freezing it. Just wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag.

tips to make Chocolate Depression Cake

Make sure your baking soda is fresh to ensure that the cake rises properly.
You can add nuts or chocolate chips to the batter for added texture and flavor.
If you prefer a sweeter cake, consider adding a little more sugar to the mix.

variation

You can turn this recipe into a chocolate version of a marble cake by swirling in some vanilla cake batter before baking. Or, try adding peppermint extract for a minty twist!

FAQs

1. Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make this cake gluten-free.

2. Is this cake suitable for vegans?
Yes! Since it does not use any eggs or dairy, Chocolate Depression Cake is naturally vegan-friendly.

3. What can I do if I don’t have vinegar?
If you don’t have vinegar, you can use lemon juice as a substitute. It serves a similar purpose in this recipe.

Chocolate Depression Cake

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Print Recipe

A simple, eggless, and milk-free chocolate cake that is perfect for chocolate lovers and those with dietary restrictions.

Total Time: 50 minutes
Yield: 12 servings 1x

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large mixing bowl, combine the flour, sugar, cocoa powder, baking soda, and salt.
Stir in the vinegar, vanilla extract, vegetable oil, and water. Mix until the batter is smooth and well combined.
Pour the batter into the prepared baking pan.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before serving.

Notes

Serve as is, or top with powdered sugar, vanilla ice cream, or whipped cream. Store in an airtight container for up to 3 days or refrigerate for a week.

Author: nevaeh-hall
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg