CHOCOLATE DEPRESSION CAKE

Here’s a classic Chocolate Depression Cake recipe—rich, moist, and made without eggs, milk, or butter, which was common during the Great Depression. It’s simple, chocolatey, and absolutely foolproof!

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Chocolate Depression Cake

Servings: 8–10
Prep time: 10 min
Cook time: 30–35 min

Ingredients:

• 1 ½ cups (190 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• ¼ cup (25 g) unsweetened cocoa powder

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp vinegar (white or apple cider)

• 5 tbsp vegetable oil

• 1 tsp vanilla extract

• 1 cup (240 ml) water

Optional chocolate glaze or frosting:

• 2 tbsp cocoa powder

• 2 tbsp milk (or water)

• 1 tbsp butter or margarine

• 1 cup powdered sugar

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Instructions:

1. Preheat oven:

   • Preheat oven to 350°F (175°C).

   • Grease an 8-inch square baking pan or line with parchment paper.

2. Mix dry ingredients:

   • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

3. Add wet ingredients:

   • Make a well in the center and add vinegar, oil, vanilla, and water.

   • Stir until smooth and well combined.

4. Bake:

   • Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool & serve:

   • Let cake cool before slicing.

   • Optional: top with a simple chocolate glaze or powdered sugar.

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✅ Tips / Variations:

• For extra chocolatey flavor, stir in ½ cup chocolate chips before baking.

• Add a teaspoon of instant coffee granules to enhance the cocoa flavor.

• For a richer glaze, melt chocolate with a little cream instead of using the powdered sugar glaze.

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If you want, I can also give a “frosted version” that’s fudgy enough to pass for a modern chocolate cake, while still being egg- and dairy-free.

Do you want me to do that?