Chocolate Depression Cake Recipe
Introduction
Chocolate Depression Cake is a classic, no-fail dessert that’s rich and moist despite missing traditional ingredients like eggs and milk. Perfect for those looking for a simple, budget-friendly treat that satisfies chocolate cravings.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup granulated sugar
- ⅓ cup vegetable oil
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round or square baking pan.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, and sugar until well combined.
- Step 3: Add the vegetable oil and 1 cup of water to the dry ingredients and stir until the batter is smooth and free of lumps.
- Step 4: Pour the batter into the prepared pan and spread it evenly.
- Step 5: Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Allow the cake to cool completely before slicing and serving.
Tips & Variations
- For added moisture, consider stirring in 1 teaspoon of vanilla extract or a splash of brewed coffee to enhance the chocolate flavor.
- Top with a simple dusting of powdered sugar or a quick glaze made from powdered sugar and water for extra sweetness.
- This cake is naturally dairy and egg-free, making it a great base for vegan or allergy-friendly variations.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week or freeze for up to 3 months. Reheat slices gently in the microwave before serving for a fresh-baked taste.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I add eggs or milk to this cake?
This recipe is designed to work without eggs or milk, but you can add an egg if you want a richer texture. If you do, reduce the water slightly. Milk can also be added instead of water for a creamier batter.
Is this cake dense or fluffy?
Chocolate Depression Cake tends to be moist and slightly dense due to the lack of eggs, but it remains soft and tender—a comforting texture that pairs well with frosting or toppings.
PrintChocolate Depression Cake Recipe
This Chocolate Depression Cake is a nostalgic, eggless, and milk-free dessert that uses simple pantry ingredients like flour, cocoa powder, sugar, and oil. Originating during the Great Depression, this cake offers a moist, rich chocolate flavor without dairy or eggs, making it perfect for those with dietary restrictions or limited ingredients. Easy to prepare and delightfully tender, it’s a comforting classic that anyone can bake.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch square baking pan or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, and salt. Stir until well combined to ensure even distribution of all ingredients.
- Add Wet Ingredients: Make a well in the center of the dry ingredients and pour in the vegetable oil, vinegar, vanilla extract, and water. Stir gently but thoroughly until the batter is smooth and no lumps remain. Avoid overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared pan, spreading it evenly. Place it in the preheated oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer the cake to a wire rack to cool completely before slicing and serving. This cake can be enjoyed plain or dusted with powdered sugar, or topped with your favorite frosting.
Notes
- This cake is naturally eggless and dairy-free, making it suitable for vegans.
- The vinegar reacts with baking soda to help the cake rise despite the lack of eggs.
- You can add nuts or chocolate chips to the batter for extra texture and flavor.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a richer flavor, try using coffee instead of water.
Keywords: Chocolate Cake, Eggless Cake, Dairy-Free Cake, Depression Cake, Vegan Dessert, Simple Chocolate Cake
