Chocolate Depression Cake – No Milk, Eggs or Butter 🍫

Chocolate Depression Cake – No Milk, Eggs, or Butter Needed! 🍫

In times when pantry staples are scarce or when dietary preferences exclude common ingredients like milk, eggs, and butter, creativity in baking takes the front seat. This Chocolate Depression Cake, a throwback to the resourcefulness of the Great Depression era, emerges as a delightful treat that’s not only easy to make but also surprisingly decadent. Its simple ingredient list and fuss-free process make it a perfect baking project for any day of the week. Here’s how you can whip up this delightful dessert that promises to be a crowd-pleaser at any gathering!

Ingredients:

• 1 ½ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• ⅓ cup vegetable oil
• 1 cup water
• Chocolate frosting of your choice (try our 5-Minute Chocolate Buttercream Frosting!)
• Rainbow sprinkles (optional, for that extra touch of joy!)

Instructions:

1. Preheat and Prepare:
   • Preheat your oven to 350°F (175°C).
   • Grease a 13×9 inch baking pan generously with butter or a non-dairy alternative.
2. Mix Dry Ingredients:
   • Directly in the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt.
   • Gently whisk these ingredients together using a fork or small whisk to ensure they are well mixed.
3. Create Wells:
   • Make two small wells on the sides and one large well in the center of the dry mixture.
   • These ‘wells’ are crucial for the next step—so make sure they are well spaced!
4. Add Wet Ingredients:
   • Pour the vinegar and vanilla extract into each of the smaller wells respectively.
   • Pour the vegetable oil into the larger central well.
   • Don’t worry if they mix or spill over—this is part of the magic!
5. Combine Everything:
   • Carefully pour the water over all the ingredients.
   • Whisk everything together until you have a smooth batter with no dry spots.
6. Bake:
   • Place the pan in the oven and bake for 30-35 minutes. The cake is ready when a toothpick inserted into the center comes out clean.
7. Cool and Frost:
   • Allow the cake to cool completely in the pan.
   • Once cooled, frost with your chosen chocolate frosting. If you’re in the mood for a quick and easy option, our 5-Minute Chocolate Buttercream Frosting pairs wonderfully.
8. Decorate:
   • If using, sprinkle rainbow sprinkles over the frosted cake for a festive finish.

Serving and Storage Tips:

• Serving: This cake is best enjoyed fresh but will keep you smiling with a cup of coffee or a glass of cold milk (dairy or non-dairy).
• Storage: Keep any leftovers covered at room temperature for up to 3 days or refrigerated for up to a week.

This Chocolate Depression Cake is a testament to the fact that you don’t need fancy ingredients to create something truly delicious and memorable. Whether it’s for a casual family dessert, a comforting treat, or a festive occasion, this cake is sure to impress with its moist texture and rich flavor. Enjoy the process of making it and the joy of sharing it!

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