Description
The Chocolate Depression Cake Recipe is a timeless, egg-free, dairy-free dessert born during the Great Depression. With just simple pantry staples like flour, cocoa, vinegar, and oil, you’ll have a moist, rich chocolate cake that’s budget-friendly, vegan, and full of nostalgic charm.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp white vinegar
- ⅓ cup vegetable oil
- 1 cup water (or brewed coffee for richer flavor)
Instructions
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking pan (or line with parchment).
- In the pan, mix flour, sugar, cocoa, baking soda, and salt.
- Make 3 wells: pour vinegar in one, vanilla in the second, and oil in the third.
- Pour water (or coffee) over everything and mix until just combined.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing.
Notes
Serving Suggestions:
- Dust with powdered sugar for simplicity.
- Add chocolate ganache or frosting for extra richness.
- Pair with vanilla ice cream or fresh berries.
Storage:
- Room temperature: 3–4 days (airtight container).
- Refrigerator: up to 1 week.
- Freezer: up to 3 months (wrap slices individually).
Nutrition
- Serving Size: 1 slice
- Calories: 260 kcal
- Sugar: 22g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g