Description
This rich and decadent Chocolate Depression Cake is a deliciously moist cake that’s both easy to make and full of flavor. With no eggs, dairy, or butter, this cake was originally created during the Great Depression when ingredients were scarce, but it’s still a favorite today for its simple, yet scrumptious taste. Topped with a creamy chocolate frosting, it’s the perfect dessert for any occasion.
Ingredients
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 cup water
For the Chocolate Frosting:
- 1/2 cup unsweetened cocoa powder
- 1/4 cup unsalted butter (or vegan butter)
- 1 1/2 cups powdered sugar
- 1/4 cup milk (or dairy-free milk)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Add the wet ingredients: Add the vinegar, vanilla extract, vegetable oil, and water. Stir until smooth and well combined.
- Bake the cake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the frosting: In a medium saucepan, melt the butter over medium heat. Stir in the cocoa powder until smooth. Gradually add the powdered sugar, milk, vanilla extract, and a pinch of salt, stirring constantly until the frosting is thick and creamy.
- Frost the cake: Once the cake is completely cooled, spread the chocolate frosting evenly over the top of the cake.
- Serve: Slice and serve the cake once the frosting has set. Enjoy!
Notes
- For a richer chocolate flavor, you can add a splash of strong brewed coffee to the cake batter or frosting.
- If you prefer a thicker frosting, simply add more powdered sugar.
- You can substitute the vinegar in the cake for lemon juice if preferred.
- The cake itself is dairy-free and egg-free, making it suitable for vegan diets when paired with a dairy-free frosting.
- This cake also works well in a 9×13-inch pan if you want to make a larger batch.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of the cake)
- Calories: 220
- Sugar: 28g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0 g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg