Chocolate Depression Cake
This old-fashioned chocolate depression cake has no eggs, milk or butter and still bakes up fudgy and fluffy in an 8-inch pan in about 35 minutes.
Servings: 4 people
Calories: 340kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vinegar
- 2 teaspoons vanilla extract
- 1/3 cup vegetable oil
- 1 cup water
Instructions
- Preheat oven to 350 degrees. Spray an 8-inch baking dish with a non-stick cooking spray.
- In a medium-sized mixing bowl, stir together the flour, cocoa, sugar, baking soda, cinnamon, and salt.1 1/2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 cup granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon
- Add in the vinegar, vanilla, oil, and water, and stir until well combined. Pour the cake batter into the baking dish.1 teaspoon vinegar, 2 teaspoons vanilla extract, 1/3 cup vegetable oil, 1 cup water
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Eat the chocolate cake warm or cool completely and frost, if desired.
Notes
To make it gluten-free, swap in a cup-for-cup gluten-free all-purpose flour.
Store leftovers in an airtight container in the fridge for up to 1 week, or freeze frosted or unfrosted slices for up to 3 months.
Most frostings contain butter or milk, so dust the top with powdered sugar if you need the cake to stay dairy-free.
Nutrition
Calories: 340kcal