Chocolate Depression Cake (No Eggs, Butter, or Milk)
User Reviews
4.8
Chocolate Depression Cake (No Eggs, Butter, or Milk)
Description
The Chocolate Depression Cake (No Eggs, Butter, or Milk) relies on a combination of all-purpose flour, granulated sugar, unsweetened cocoa powder, and baking soda to create a tender chocolate cake base without traditional rich ingredients like eggs, milk, or butter. Vinegar is added to the wet ingredients, reacting with baking soda to provide lift and moisture. The oil adds fat to maintain moistness and richness without dairy.
This recipe yields a cake with a moist and slightly dense crumb, characteristic of depression-era cakes made with minimal, accessible ingredients. Baking in an 8 or 9-inch square baking dish creates a classic shape suitable for slicing into squares. The optional chocolate icing uses powdered sugar, cocoa powder, vanilla extract, and water to form a simple, sweet finish when poured over the cooled cake.
The cake suits occasions when simple ingredients are on hand or dietary restrictions remove eggs and dairy from consideration. It pairs well with coffee or tea and can be served plain or with icing.
Various neutral cooking oils can be used interchangeably based on preference and availability, such as canola, vegetable, or grapeseed oil. Likewise, any light vinegar like white or apple cider vinegar may be used to activate leavening.
Ingredients
Chocolate Cake
- 1.5 cups all-purpose flour $0.23
- 1 cup granulated sugar $0.80
- 1/2 tsp salt $0.02
- 1 tsp baking soda $0.02
- 1/3 cup cocoa powder $0.21, unsweetened
- 1/3 cup cooking oil $0.21
- 1 Tbsp vinegar $0.06
- 1 tsp vanilla extract $0.30
- 1 cup water $0.00
Chocolate Icing
- 1.5 cups powdered sugar $0.10
- 1/4 cup cocoa powder $0.16
- 3 Tbsp water $0.00
- 1 tsp vanilla extract $0.30
Instructions
Chocolate Cake
- Preheat the oven to 350ºF. In a large bowl, stir together the flour, sugar, salt, baking soda, and cocoa powder until well combined.
- Add 1 cup water to a liquid measuring cup, then add the vanilla extract and vinegar to the water.
- Add the oil to the bowl of dry ingredients, followed by the water mixture. Stir until the chocolate cake batter is mostly smooth. Make sure no dry flour remains on the bottom of the bowl.
- Pour the cake batter into an 8x8" or 9x9" baking dish. Transfer the baking dish to the oven and bake the cake for 35 minutes.
Chocolate Icing
- If using the chocolate icing, let the cake cool for at least an hour after baking before adding the icing.
- Wait until the cake is cool, then prepare the icing. Add the powdered sugar, cocoa powder, and vanilla extract to a bowl. Begin adding water, 1 tablespoon at a time, until it forms a thick but pourable icing (about 3 Tbsp total). If you let the icing sit, it may begin to dry, but you can add a splash more water to make it moist again.
- Pour the icing over the cooled cake and spread until the cake is evenly covered. Slice the cake into 9 pieces and serve.
Notes
- Use any neutral-flavored cooking oil such as canola, vegetable, grapeseed, safflower, corn, or avocado oil.
- Light vinegars including white vinegar, rice vinegar, or apple cider vinegar all work to activate the baking soda.
Nutrition Information
Show DetailsNutrition Facts
Serving: 91 slice each
Amount Per Serving
Calories 31977 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 319.77kcal | 16% |
| Carbohydrates | 59.44g | 20% |
| Protein | 3.09g | 6% |
| Fat | 9.07g | 14% |
| Sodium | 272.58mg | 11% |
| Fiber | 2.71g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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