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A slice of moist chocolate depression cake topped with a thick layer of chocolate frosting, served on a white plate with a fork. The background shows the rest of the frosted cake in a white baking dish.
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Chocolate Depression Cake

9 servings
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
A moist, rich chocolate cake made without eggs, butter, or milk. This simple pantry cake dates back to the Great Depression and is naturally vegan, making it both budget-friendly and surprisingly indulgent.

Equipment

9x13-inch baking dish (22x33 cm)
mixing bowl
Whisk or spatula
Measuring cups and spoons

Ingredients
 

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon vinegar white or apple cider
  • ⅓ cup vegetable oil
  • 1 cup water

Instructions

  • Preheat oven to 350°F (180°C). Grease an 9x13-inch (22x33 cm) baking dish.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  • Make three wells in the dry ingredients. Pour vanilla into one, vinegar into another, and oil into the third.
  • Pour water over the entire mixture and stir until the batter is smooth.
  • Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let cool completely before frosting or serving.

Nutrition

Serving: 1slice (without frosting) | Calories: 168kcal | Carbohydrates: 39g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 253mg | Potassium: 60mg | Fiber: 1g | Sugar: 22g | Calcium: 7mg | Iron: 1mg