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Chocolate Depression Cake – No Milk, Eggs or Butter Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

This classic Chocolate Depression Cake is a nostalgic, dairy-free, egg-free, and butter-free dessert that delivers rich chocolate flavor with simple pantry ingredients. Its moist texture and easy preparation make it perfect for any occasion, especially for those with dietary restrictions or limited ingredients. Frost it with your favorite chocolate frosting and add sprinkles for a festive touch.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 1 teaspoon White Vinegar
  • 1 teaspoon Vanilla Extract
  • 1/3 cup Vegetable Oil
  • 1 cup Water

For Finishing

  • Chocolate Frosting of your choice
  • Rainbow Sprinkles (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake evenly.
  2. Prepare Pan: Grease a 13×9-inch baking pan with butter or a non-stick spray to prevent the cake from sticking.
  3. Combine Dry Ingredients: In the greased pan, add the all-purpose flour, unsweetened cocoa powder, sugar, baking soda, and kosher salt; spread evenly.
  4. Mix Dry Ingredients: Use a fork or small whisk to lightly blend the dry ingredients together right in the pan.
  5. Create Wells: Make two small indentations on the sides and one large well in the center among the dry ingredients to separate the wet components.
  6. Add Wet Ingredients: Pour the white vinegar and vanilla extract into the two smaller wells and the vegetable oil into the larger center well; don’t worry if they spill over slightly.
  7. Add Water and Mix: Pour the cup of water evenly over everything, then whisk thoroughly within the pan until the batter is smooth and all ingredients are combined.
  8. Bake the Cake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool Completely: Remove the cake from the oven and allow it to cool fully in the pan to ensure the frosting doesn’t melt.
  10. Frost the Cake: Spread your preferred chocolate frosting over the cooled cake; a quick 5-Minute Chocolate Buttercream works beautifully.
  11. Add Sprinkles (Optional): For a festive touch, sprinkle rainbow sprinkles on top of the frosting if desired.

Notes

  • This cake requires no milk, eggs, or butter, making it perfect for dairy-free and egg-free diets.
  • Be careful not to overmix the batter to keep the cake tender.
  • If you don’t have white vinegar, apple cider vinegar is a suitable substitute.
  • Ensure the cake is completely cool before frosting to prevent melting and sliding.
  • Adjust sweetness by modifying sugar quantity based on preference.
  • Use aluminum foil or parchment paper to line the pan for easier removal if desired.

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Find it online: https://easybakekitchen.com/chocolate-depression-cake-no-milk-eggs-or-butter-recipe/