Chocolate Depression Cake Recipe

Introduction

The Chocolate Depression Cake is a classic, no-fuss dessert that requires no eggs, milk, or butter. Its rich chocolate flavor and moist texture make it a perfect treat for any occasion, especially when topped with your favorite frosting.

Ingredients

• 1 1/2 cups All-purpose Flour
• 1/3 cup Unsweetened Cocoa Powder
• 1 cup Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Kosher Salt
• 1 teaspoon White Vinegar
• 1 teaspoon Vanilla Extract
• 1/3 cup Vegetable Oil
• 1 cup Water
• Chocolate Frosting of your choice
• Rainbow Sprinkles (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 13×9-inch baking pan with butter.
2. Step 2: In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt. Whisk lightly with a fork or small whisk to mix the dry ingredients evenly.
3. Step 3: Create two small wells on each side and one large well in the center of the dry ingredients.
4. Step 4: Pour the vinegar and vanilla extract into the two small wells, then pour the vegetable oil into the large middle well. It’s okay if they spill over the edges.
5. Step 5: Pour the water over the entire mixture and whisk thoroughly to combine all ingredients into a smooth batter.
6. Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Allow the cake to cool completely in the pan before frosting.
8. Step 8: Spread your favorite chocolate frosting evenly over the cooled cake. For extra fun, sprinkle rainbow sprinkles on top if desired.
9. Step 9: Slice, serve, and enjoy this simple, nostalgic chocolate cake!

Tips & Variations

• Use apple cider vinegar as a substitute for white vinegar for a slightly different tang.
• Try adding a pinch of instant coffee granules to the dry ingredients to deepen the chocolate flavor.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.
• Top with whipped cream or fresh berries for a lighter finish.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy, bring refrigerated cake to room temperature or warm a slice slightly in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without vegetable oil?

You can substitute vegetable oil with melted coconut oil or a mild-flavored oil like canola. Avoid using butter as it changes the texture and the no-dairy nature of this cake.

Why does this cake use vinegar?

The vinegar reacts with baking soda to create a leavening effect, which helps the cake rise and stay light and fluffy without eggs or other traditional leaveners.

Chocolate Depression Cake Recipe

Print Recipe

★★★★★

4.7 from 57 reviews

This classic Chocolate Depression Cake is a moist and fudgy dessert made without eggs, milk, or butter, relying on simple pantry staples and vinegar to create a rich, tender crumb. Perfect for those seeking an easy, dairy-free chocolate cake, it’s topped with luscious chocolate frosting and optionally decorated with rainbow sprinkles for a festive touch.

• Author: Nethan
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups All-purpose Flour
• 1/3 cup Unsweetened Cocoa Powder
• 1 cup Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Kosher Salt

Wet Ingredients

• 1 teaspoon White Vinegar
• 1 teaspoon Vanilla Extract
• 1/3 cup Vegetable Oil
• 1 cup Water

Toppings

• Chocolate Frosting of your choice
• Rainbow Sprinkles (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s properly heated for baking the cake.
2. Prepare Pan: Grease a 13×9-inch baking pan thoroughly with butter to prevent sticking.
3. Combine Dry Ingredients: In the greased pan itself, add the all-purpose flour, unsweetened cocoa powder, sugar, baking soda, and kosher salt. Whisk together lightly with a fork or small whisk to evenly distribute all ingredients.
4. Create Wells: Make two small wells on either side and one large well in the middle of the dry mixture to help separate the wet ingredients initially.
5. Add Wet Ingredients: Pour the white vinegar and vanilla extract into the two small wells. Pour the vegetable oil into the large central well. It’s okay if some of the wet ingredients spill over outside the wells.
6. Mix Batter: Pour the water evenly over the top of the dry and wet ingredients in the pan, then whisk everything together thoroughly until the batter is smooth and well combined.
7. Bake Cake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Remove the cake from the oven and allow it to cool completely in the pan before frosting.
9. Frost: Once cooled, spread your favorite chocolate frosting over the cake. A quick 5-Minute Chocolate Buttercream Frosting works wonderfully.
10. Decorate: Optionally, sprinkle rainbow sprinkles over the top for a colorful and festive finish.
11. Serve & Enjoy: Slice and serve this delicious, egg-free chocolate cake. Leave a rating and comment to share your experience!

Notes

• This cake is dairy-free and egg-free, relying on vinegar and baking soda for leavening.
• Using the pan to mix ingredients simplifies cleanup.
• You can substitute vegetable oil with any neutral oil you prefer.
• Allow the cake to cool completely before frosting to prevent melting.
• Rainbow sprinkles are optional and add a fun decorative touch.
• Use a toothpick to test doneness; it should come out clean.

Keywords: Chocolate Cake, Depression Cake, Egg-Free Cake, Dairy-Free Cake, Easy Chocolate Cake, Vintage Cake, No Milk Cake, Simple Chocolate Cake, Vegan-Friendly Chocolate Cake