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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 Chocolate Depression Cake is a nostalgic, dairy-free, and egg-free dessert that combines simple pantry staples into a moist, rich chocolate cake. Perfectly suited for those avoiding milk, eggs, or butter, this easy-to-make cake uses vinegar and baking soda as leavening agents and vegetable oil for moisture, creating a tender crumb with deep chocolate flavor. Topped with your favorite chocolate frosting and optional rainbow sprinkles, it’s a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups 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

Additional

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

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and grease a 13×9 inch baking pan with butter or a non-dairy alternative.
  2. Combine dry ingredients: In the greased pan, sift together the all-purpose flour, unsweetened cocoa powder, sugar, baking soda, and kosher salt. Lightly whisk the mixture to blend these ingredients evenly.
  3. Create wells for wet ingredients: Using a spoon, make two small wells on the sides of the flour mixture and one larger well in the center.
  4. Add wet ingredients separately: Pour the white vinegar and vanilla extract into the two small wells. Pour the vegetable oil into the large center well. It’s okay if some of the liquids spill over the sides of the wells.
  5. Add water and mix: Pour the full cup of water over the top of the dry ingredients and then whisk everything together thoroughly until a smooth batter forms.
  6. Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  7. Cool the cake: Remove the cake from the oven and allow it to cool completely in the pan, ensuring the frosting won’t melt when applied.
  8. Frost the cake: Once cooled, spread your preferred chocolate frosting evenly over the top of the cake. A 5-Minute Chocolate Buttercream Frosting pairs wonderfully with this recipe.
  9. Add sprinkles (optional): For a fun touch, sprinkle rainbow sprinkles across the frosted cake.
  10. Serve and enjoy: Slice the cake into 10 portions and enjoy this nostalgic, moist, and delicious treat with friends and family.

Notes

  • This cake contains no milk, eggs, or butter, making it suitable for those with dairy or egg allergies.
  • Using white vinegar is key to activating the baking soda and achieving a fluffy texture.
  • Be sure to cool the cake completely before frosting to avoid melting the frosting.
  • You can substitute the vegetable oil with other neutral oils such as canola or grapeseed oil.
  • The recipe works well with different types of chocolate frosting, including vegan or dairy-free versions.
  • Storing the cake in an airtight container at room temperature will keep it fresh for 3-4 days.
  • For longer storage, refrigerate the cake; bring it back to room temperature before serving for best texture.

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