Description
Chocolate Depression Cake is a rich, moist, and dairy-free cake that originated during the Great Depression. It uses simple pantry staples to deliver deep chocolate flavor without eggs, butter, or milk. Perfect for vegan baking, last-minute desserts, or nostalgic sweet cravings, this one-bowl wonder is easy, affordable, and foolproof.
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
Instructions
1. Preheat oven to 350°F (175°C) and grease an 8×8-inch pan or line with parchment paper.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Make three small wells in the dry mix. Add vanilla in one, vinegar in the second, and oil in the third.
4. Pour water over the entire bowl and mix until smooth and lump-free.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool completely in the pan on a wire rack before serving or frosting.
Notes
Don’t overmix the batter—stir just until combined for a tender crumb.
For a richer flavor, add a teaspoon of espresso powder to the dry ingredients.
This cake is excellent with a simple chocolate ganache or dusting of powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 210
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: eggless chocolate cake, vegan chocolate cake, no milk cake