Description
Despite its humble origins, Chocolate Depression Cake bakes up into a moist and flavorful oh-so-chocolate cake that is perfect for any occasion. With just a few pantry staples and no eggs, butter, or milk, there’s no excuse not to try this tasty cake today!
Ingredients
Units
Scale
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup unsweetened cocoa powder
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
For the Icing:
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2-3 tablespoons water
Instructions
- Preheat oven to 350°F. Spray and 8×8 inch or 9×9 inch baking dish with nonstick spray.
- In a large mixing bowl, combine flour, sugar, salt, baking soda, and cocoa powder. Stir to mix.
- In a measuring cup combine the vinegar, water, and vanilla. Stir, then add to the dry mixture along with the oil. Stir the batter to mix, scraping the sides of the bowl as needed.
- Pour the batter into the prepared pan and bake for 35 minutes or until the toothpick inserted in the center comes out clean. Allow cake to cool completely before icing.
- To prepare the icing, combine powdered sugar, cocoa, and vanilla in a medium mixing bowl. Add 2 tablespoons of water and stir, the icing should be thick but pourable. If it is too thick to pour add an additional tablespoon of water.Â
- Once done, pour the icing over the cooled cake and spread it over. Serve and enjoy!
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days. Freeze in freezer bag or a freezer-safe container (affiliate link) for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 324
- Sugar: 42 g
- Sodium: 272.4 mg
- Fat: 9 g
- Carbohydrates: 61.4 g
- Fiber: 2.2 g
- Protein: 3.2 g
- Cholesterol: 0 mg