Chocolate Depression Cake – No Milk, Eggs or Butter Recipe
A simple and delicious recipe for Chocolate Depression Cake that requires no milk, eggs, or butter. This cake is moist and rich, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 1 13x9 cake pan 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cup All-purpose Flour
- 1/3 cup Unsweetened Cocoa Powder
- 1 cup Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Kosher Salt
Liquid 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
- Preheat oven to 350°F.
- In the greased pan, combine the flour, cocoa powder, sugar, baking soda, and salt.
- Make two small wells on the sides and 1 large well in the middle of the dry ingredients.
- Pour the water over the top and whisk again to combine thoroughly.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- Cool completely.
- Frost the cake with your choice of chocolate frosting. Our 5-Minute Chocolate Buttercream Frosting is wonderful with this cake!
- Optional; sprinkle rainbow sprinkles on top.
- Enjoy!
Grease a 13×9 pan with butter.
Whisk lightly with a fork or small whisk to combine.
Pour the vinegar and vanilla into the small wells then pour the oil in the big well, if they spill over the wells that’s perfectly okay.
Notes
- This cake can be made in a gluten-free version by using a gluten-free flour blend.
- Feel free to add chopped nuts or chocolate chips to the batter for extra flavor and texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 240
- Sugar: 20g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Chocolate Depression Cake, Eggless Chocolate Cake, Dairy-Free Chocolate Cake
