If you're craving chocolate but need a simple, no-fuss recipe, the Chocolate Depression Cake is perfect for you! This delightful cake is made without milk, eggs, or butter, making it easier than ever to whip up a sweet treat. Grab your ingredients, and let’s dive into making this delicious dessert!
Why Make This Recipe
This cake is not only quick and easy, but it also has a rich and moist texture that everyone will love. It’s great for busy days since you just mix everything in one pan and bake! Plus, it’s perfect for all types of diets, as it doesn’t contain any dairy or animal products. Whether it’s for a family gathering or just a cozy night in, this cake is sure to impress.
How to Make Chocolate Depression Cake
Ingredients:
- 1 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/3 cup vegetable oil
- 1 cup water
- Chocolate frosting of your choice
- Rainbow sprinkles (optional)
Directions:
- Preheat your oven to 350°F.
- Grease a 13×9 inch pan with butter or any oil you prefer.
- In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt.
- Whisk lightly with a fork or small whisk to mix.
- Make two small wells on the sides and one large well in the middle of the dry mix.
- Pour the vinegar and vanilla into the small wells, and the vegetable oil into the big well. Don’t worry if some spills over!
- Pour the water over everything and whisk again until smooth.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- Frost with your favorite chocolate frosting. Our 5-Minute Chocolate Buttercream Frosting pairs wonderfully with this cake!
- If you like, sprinkle on some rainbow sprinkles for fun!
- Enjoy every bite!
How to Serve Chocolate Depression Cake
Serve slices of the Chocolate Depression Cake on a nice plate. It goes great with a scoop of vanilla ice cream or a glass of cold milk, even if it’s dairy-free! You can also serve it at parties or gatherings. Everyone will enjoy this cake!
How to Store Chocolate Depression Cake
Once cooled, store any leftover cake in an airtight container at room temperature. It stays fresh for about 3 days. If you want it to last longer, you can refrigerate it for up to a week. Just be sure to bring it back to room temperature before serving for the best taste.
Tips to Make Chocolate Depression Cake
- Mix the ingredients well to ensure a fluffy texture.
- Use a good quality cocoa powder for rich chocolate flavor.
- If you want a bit of crunch, add some chopped nuts to the batter.
- For a sweeter touch, sprinkle powdered sugar on top before serving.
Variation
Feel free to get creative! You can substitute half of the all-purpose flour with whole wheat flour for a healthier version. You can also mix in chocolate chips for extra chocolate goodness!
FAQs
Can I make this cake gluten-free?
Yes! Use a gluten-free all-purpose flour blend, and it will work just fine.
Can I freeze the cake?
Absolutely! Wrap it tightly in plastic wrap and then in foil. You can freeze it for up to 3 months.
What’s the best way to frost the cake?
A nice spread with a butter knife works great, or use a piping bag for a decorative look. Don’t forget the sprinkles!
Now you’re all set to make a delightful Chocolate Depression Cake! Enjoy your baking!
