Description
This ultra-moist Chocolate Depression Cake is a rich, egg-free, dairy-free, and budget-friendly dessert that comes together with basic pantry staples. Originally born from the rationing era of the Great Depression, this cake is now a go-to for anyone craving a quick chocolate fix without fuss. It’s the perfect choice for those seeking quick dessert recipes, easy vegan baking, or timeless chocolate cake ideas that never fail. Great for weeknight treats, birthday parties, or satisfying your chocolate cravings—this cake proves that you don’t need fancy ingredients to make something incredible.
Ingredients
1 ½ cups all-purpose flour
1 cup granulated sugar
⅓ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
⅓ cup vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Make three wells in the dry ingredients and add vanilla, vinegar, and oil.
4. Pour water over everything and mix until smooth.
5. Pour batter into the prepared pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick comes out clean.
7. Let the cake cool completely before frosting or serving.
8. Optional: Top with powdered sugar, ganache, or frosting of your choice.
Notes
This cake is best stored in an airtight container to keep it moist.
You can use coffee instead of water for a richer flavor profile.
Let the cake cool fully before slicing for clean edges and a tender texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: chocolate cake, eggless cake, vegan dessert, depression cake, easy chocolate recipe