Chocolate Depression Cake

Chocolate Depression Cake, a timeless recipe that harkens back to the resourcefulness of the Great Depression era, is a testament to how delicious simplicity can be. Made without eggs, milk, or butter, this cake is a marvel of ingenuity, using basic pantry ingredients to create a rich, moist, and deeply chocolatey dessert. It’s a perfect blend of nostalgia and flavor, proving that sometimes the simplest ingredients can create the most delightful surprises.

Ingredients for the Cake:

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 1/3 cup vegetable oil
• 1 cup water

Ingredients for the Frosting:

• 2 Tablespoons butter
• 1/4 cup unsweetened cocoa powder
• 1 cup powdered sugar
• 1 Tablespoon milk (or cream)
• 1/4 teaspoon vanilla extract

Directions:

Combine flour, sugar, cocoa powder, salt, and baking soda in a large mixing bowl.

In a separate bowl, combine vanilla, vinegar, oil, and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.

Pour batter into a greased 8×8 square pan.

Bake in a preheated 350-degree oven for 30-35 minutes, until a toothpick inserted in the center comes out clean.

Let cake cool completely before frosting.

For frosting, melt butter, stir in cocoa to form a paste, then mix with powdered sugar, milk, and vanilla. Beat until smooth and creamy. Spread on cooled cake.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 325 kcal | Servings: 8 servings