Depression Cake

2 from 2 votes

This chocolate Depression cake recipe is made without eggs, milk, or butter. It’s rich, moist, and topped with a simple frosting. The perfect budget-friendly dessert made with just a few pantry staples.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 222kcal

Author: Jennifer Fishkind

Ingredients

For the Cake:

1½ cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup water

For the Frosting:

1 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons water
½ teaspoon vanilla extract

Instructions

Set your oven to 350°F (175°C) and prepare an 9x9-inch baking pan by greasing it or lining it with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.
1½ cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup granulated sugar
Create three small wells in the dry ingredients. Pour the vinegar into one, the vanilla extract into another, and the water into the third. Mix everything together until the batter is smooth, being careful not to overmix.
1 teaspoon white vinegar, 1 teaspoon vanilla extract, 1 cup water
Transfer the batter to the prepared pan, spreading it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack before adding the frosting.
For the frosting, sift the powdered sugar and cocoa powder into a small bowl. Stir in the water and vanilla extract until the mixture is smooth and spreadable. If needed, add a few drops of water at a time to adjust the consistency.
1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, 2 tablespoons water, ½ teaspoon vanilla extract
Evenly spread the frosting over the cooled cake.
Cut into slices, serve, and enjoy!

Notes

Storage :

Store: Keep in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week
Reheat: Serve at room temperature or gently warm in the microwave
Freeze: Wrap unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting

Tips:

Mix in ½ cup chopped nuts, chocolate chips, or dried fruit for texture
Works in a 9-inch round pan or doubled for a 9x13-inch pan (adjust bake time)
Add cinnamon or a pinch of salt to the frosting for extra flavor

Nutrition