Discover the magic of baking with the classic Chocolate Depression Cake. This recipe, hailing from the Great Depression era, is a testament to creativity and resilience. Made without eggs, milk, or butter, this cake is a perfect treat for those seeking a budget-friendly, dairy-free dessert that doesn’t compromise on taste.
Ingredients:
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 teaspoon white vinegare.
1 teaspoon vanilla extract.
5 tablespoons vegetable oil.
1 cup water.
Directions:
Preheat your oven: Set it to 350°F (175°C).
Mix dry ingredients: In an ungreased 8×8-inch baking pan, whisk together the flour, sugar, salt, baking soda, and cocoa powder.
Create wells: Make three wells in the dry ingredients. Pour the vinegar into one, vanilla into the second, and vegetable oil into the third.
Add water: Pour water over all the ingredients. Mix until smooth and well combined.
Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the cake to cool completely before slicing and serving.
Serving Tips:
Add a Topping: Enhance your Chocolate Depression Cake with a dusting of powdered sugar, a dollop of whipped cream, or a drizzle of chocolate ganache.
Pair with Ice Cream: Serve warm slices with a scoop of vanilla ice cream for a classic combination.
Fruit Garnish: Fresh berries, such as strawberries or raspberries, add a refreshing contrast to the rich chocolate flavor.
Layer it Up: For a special occasion, cut the cake into layers and add a filling like chocolate mousse or cream cheese frosting between them.
Storage Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: If you need to store it longer, place the cake in an airtight container and refrigerate for up to a week.
Freezing: To freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Moisture Maintenance: To keep the cake moist, place a slice of bread in the container. The bread will absorb any excess air, keeping the cake from drying out.
Related Recipes:
- Gourmet Thick Peanut Butter Cookies
- Moist Chocolate Cake
- Banana Bread Cake with Cream Cheese Frosting
FAQs:
Can I use a different type of flour for this recipe?
Yes, you can use whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour. Keep in mind that the texture and taste might slightly differ. Whole wheat flour will add a denser, nuttier flavor, while gluten-free flour might make the cake a bit crumblier. Ensure your gluten-free blend contains a binding agent like xanthan gum.
What can I use instead of vegetable oil?
You can substitute vegetable oil with other oils such as canola oil, sunflower oil, or melted coconut oil. Each type of oil may slightly alter the flavor profile of the cake. For a lower-fat option, you can also use applesauce in place of oil in an equal ratio.
Can I add mix-ins to the batter?
Absolutely! Adding mix-ins like chocolate chips, nuts, or dried fruit can enhance the flavor and texture of your cake. Fold in about 1/2 to 1 cup of your preferred mix-ins after mixing the wet and dry ingredients together.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. It should also start to pull away slightly from the edges of the pan. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.
Conclusion:
The Chocolate Depression Cake is more than just a dessert; it’s a piece of history. This simple, yet delicious cake is perfect for any occasion, whether you’re looking for a quick treat or a nostalgic baking project. Try this recipe today and enjoy a delightful slice of the past!
📖 Recipe:
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Chocolate Depression Cake
- Total Time: 45 minutes
- Yield: 9 servings
- Diet: Vegan
Description
Experience the rich, moist goodness of Chocolate Depression Cake, a delightful dessert from the Great Depression era. Made without eggs, milk, or butter, this easy-to-make cake is perfect for those seeking a budget-friendly, dairy-free treat. Enjoy a slice of history with this simple yet flavorful chocolate cake recipe.
Ingredients
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 teaspoon white vinegar
1 teaspoon vanilla extract
5 tablespoons vegetable oil
1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- In an ungreased 8×8-inch baking pan, whisk together the flour, sugar, salt, baking soda, and cocoa powder.
- Make three wells in the dry ingredients. Pour the vinegar into one well, vanilla into the second, and vegetable oil into the third.
- Pour water over all. Mix until smooth and well combined.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before slicing and serving.
Notes
Ensure to use fresh baking soda and cocoa powder for the best results.
To keep the cake moist, store it in an airtight container with a slice of bread.
This cake can be topped with powdered sugar, whipped cream, or chocolate ganache for added flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 servings
- Calories: 170 kcal
