Description
This Chocolate Depression Cake is a rich, moist, and completely egg- and dairy-free dessert that comes together using only pantry staples. It’s a one-bowl wonder inspired by vintage resourcefulness, delivering deep chocolate flavor without the need for butter, milk, or eggs.
Ingredients
1½ cups all-purpose flour
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon white vinegar
1 teaspoon vanilla extract
⅓ cup vegetable oil
1 cup water
Instructions
1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish or line with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Make three wells in the dry mix. Add vinegar to one, vanilla to another, and oil to the third. Pour water over the top and stir until just combined.
4. Pour the batter into the prepared dish and smooth the top.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cool for at least 15 minutes before slicing and serving.
Notes
Don’t overmix the batter; stir until just combined for best texture.
Apple cider vinegar can substitute white vinegar in equal measure.
Top with powdered sugar, glaze, or frosting as desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan chocolate cake, eggless cake, dairy-free dessert