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Chocolate Depression Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/chocolate-depression-cake-recipe/