This Chocolate Depression Cake is eggless and made without milk and butter. It is super moist, soft, chocolatey, and decadent and topped with an easy yet delicious chocolate icing!
The recipe for Chocolate Depression Cake is easy and quick, using only a few ingredients. You can bake this cake for a quick dessert, and since no milk and butter are used, the sponge is also suitable for a vegan diet.
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Why Is It Called Depression Cake?
This cake recipe dates back to the Great Depression. During this time, the ingredients were in limited supply, so the cake was made without eggs, milk, and butter. Chocolate Depression Cake is also known as Crazy Cake or Wacky Cake.
About
I already posted quite a few recipes for chocolate cake. Some are made with only oil, others with butter, and I also posted the chocolate cake recipe with whole wheat flour.
But this Chocolate Depression Cake is the quickest and requires only a few essential baking ingredients. The batter comes together easily and quickly; you can bake this cake in a jiffy.
Even though the cake is made with oil and water, it is delicious and chocolatey. It is moist, fudgy, perfectly sweetened, and topped with easy and quick chocolate icing.
If you do not want to top the cake with icing, the cake still tastes delicious. You can enjoy this cake as is without any toppings.
You can sprinkle some icing sugar before serving. The cake slice can also be enjoyed with ice cream or lightly sweetened whipped cream.
Why You Will Love This Cake
- Chocolate Depression Cake is made without butter, eggs, and milk.
- It is moist, rich, soft, and deliciously chocolatey.
- The recipe requires only a few baking essential ingredients.
- The cake is dairy- and egg-free; you can top it with vegan icing for a vegan dessert.
- It is one of the easiest and quickest chocolate cakes.
Ingredients and Notes
For The Cake
- All-Purpose Flour: I make this cake using unbleached all-purpose flour. However, you can also bake it with cake flour if you prefer.
- Cocoa Powder: I have tried this cake recipe using natural and Dutch-processed cocoa powder. With any cocoa powder, this cake turns out equally delicious. However, my personal favorite is Dutch-processed cocoa powder. So go with your preference and use either natural or Dutch-processed cocoa powder.
- Baking Soda: Baking soda makes the cake tender and fluffy by reacting with white vinegar. Do not use baking powder instead of baking soda.
- Salt: It provides a pleasant contrast to the sweetness of the cake.
- Oil: Oil makes the Chocolate Depression Cake moist and soft. I use sunflower oil for this cake. But you can use any neutral-flavored oil for this recipe.
- Granulated Sugar: It provides structure and sweetness to the cake.
- Water: Use cold or room temperature water, but do not use hot or warm water to make this cake.
- White Vinegar: Do not worry; you will not taste the vinegar in the cake.
- Vanilla: Use pure vanilla for the best flavor.
For The Icing
- Milk or Cream: You can use either milk or cream to make this icing. However, if you already have cream in your fridge, go with it.
- Butter: Use unsalted butter.
- Cocoa Powder: You can add more or less cocoa powder to suit your preference.
- Icing Sugar: If your icing is thinner, add powdered sugar, one tablespoon at a time, until you get the desired consistency.
- Vanilla: Use pure vanilla for the best flavor.
- Salt: Do not forget to add a small pinch of salt.
How To Make Chocolate Depression Cake
Baking The Cake
- Preheat the oven to 350°F (180°C).
- Grease an 8×8-inch or 9×9-inch baking pan with oil spray or melted butter and set aside.
- Whisk flour, cocoa powder, sugar, baking soda, and salt in a large bowl until well combined.
- Place water, oil, vinegar, and vanilla in a small bowl and stir well with the whisk.
- Add water mixture to the flour mixture and stir until just combined.
- Pour the cake batter into the prepared baking pan.
- Bake the cake for 25-28 minutes or until a skewer inserted in the center comes out almost clean.
- Allow the cake to cool completely before icing.
Icing The Cake
- Place the milk and butter in a medium microwave-safe bowl or cup to prepare the icing.
- Microwave for 30 seconds or until the butter melts.
- Add powdered sugar, cocoa powder, vanilla, and salt to the butter mixture.
- Stir well until smooth.
- Evenly spread the icing over the top of the cake and allow it to set for a few minutes.
- Sift a tablespoon of powdered sugar over the top of the cake and slice as you desire.
Storing and Freezing Suggestions
Allow the cake to cool completely, cover tightly with plastic wrap, and store it at room temperature for two days. Then, when you are ready to serve, ice the cake.
To keep the cake longer, refrigerate it for up to 5 days.
Chocolate Depression Cake can be frozen, tightly covered, for up to a month. When ready to use, thaw the cake in the fridge overnight. However, please note that the cake will lose some of its moisture and fluffiness after freezing.
Baking Tips For Chocolate Depression Cake
Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
Cocoa Powder: This Chocolate Depression Cake can be made with either natural or Dutch-processed cocoa powder. I have used Dutch-processed cocoa powder.
White Vinegar: The recipe calls for 1 tablespoon of white vinegar, which makes the cake fluffy. But do not worry; you will not taste vinegar in the cake.
Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
Baking: Every oven is different, so keep an eye on the cake after 24 minutes of baking. Overbaking will make the cake dry and dense.
Frosting: I frosted the cake with easy, simple, and delicious chocolate icing. But you can top the cake with your favorite frosting. Some suggestions are chocolate ganache, vanilla buttercream, chocolate buttercream, or sweetened whipped cream. You can skip the icing and simply dust the cake with icing sugar before serving.
For Vegan Icing: The cake is dairy-free, and you can top it with vegan frosting for a complete plant-based dessert. You can replace milk with water or dairy-free milk. Skip the butter or use plant-based butter.
More Chocolate Cakes
Recipe Card
Chocolate Depression Cake
Ingredients
For The Cake
- 1½ cups (180g) all-purpose flour
- 5 tablespoon (35g) unsweetened cocoa powder
- ¾ cup + 2 tablespoon (175g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) water
- ⅓ cup (80ml) oil (any neutral flavored)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
For The Icing
- 2 tablespoon (30ml) milk or cream
- 1½ tablespoon (21g) unsalted butter
- 2 tablespoon (14g) unsweetened cocoa powder
- 1½ cups (165g) powdered sugar (or as required)
- ½ teaspoon vanilla
- A small pinch of salt
Instructions
Baking The Cake
- Preheat the oven to 350°F (180°C). Grease an 8×8-inch or 9×9-inch baking pan with oil spray or melted butter and set aside.
- Whisk flour, cocoa powder, sugar, baking soda, and salt in a large bowl until well combined.
- Place water, oil, vinegar, and vanilla in a small bowl and stir well with the whisk.
- Add water mixture to the flour mixture and stir until just combined. Pour the cake batter into the prepared baking pan.
- Bake the cake for 25-28 minutes or until a skewer inserted in the center comes out almost clean.
- Allow the cake to cool completely in the pan before icing.
Icing The Cake
- To prepare the icing, place the milk and butter in a medium microwave-safe bowl. Microwave for 30 seconds or until the butter melts.
- Add powdered sugar, cocoa powder, vanilla, and salt to the butter mixture. Stir well until smooth.
- Evenly spread the icing over the top of the cake and allow it to set for a few minutes.
- Sift a tablespoon of powdered sugar over the top of the cake and slice as you desire.
Storing and Freezing Suggestions
- Once the icing is set, serve the cake immediately or store it at room temperature for three days. However, the icing may melt if your kitchen is warm. So it is best to refrigerate the cake.
- Allow the cake to cool completely, cover tightly with plastic wrap, and store it at room temperature for two days. Then, when you are ready to serve, ice the cake.
- To keep the cake longer, refrigerate it for up to 5 days.
- Chocolate Depression Cake can be frozen, tightly covered, for up to a month. When ready to use, thaw the cake in the fridge overnight. However, please note that the cake will lose some of its moisture and fluffiness after freezing.
Notes
- Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
- Cocoa Powder: This Chocolate Depression Cake can be made with either natural or Dutch-processed cocoa powder. I have used Dutch-processed cocoa powder.
- White Vinegar: The recipe calls for 1 tablespoon of white vinegar, which makes the cake fluffy. But do not worry; you will not taste vinegar in the cake.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Every oven is different, so keep an eye on the cake after 24 minutes of baking. Overbaking will make the cake dry and dense.
- Frosting: I frosted the cake with easy, simple, and delicious chocolate icing. But you can top the cake with your favorite frosting. Some suggestions are chocolate ganache, vanilla buttercream, chocolate buttercream, or sweetened whipped cream. You can skip the icing and simply dust the cake with icing sugar before serving.
- Vegan Frosting: The cake is dairy-free, and you can top it with vegan frosting for a complete plant-based dessert. You can replace milk with water or dairy-free milk. Skip the butter or use plant-based butter.
Kathy says
Made depression cake, delicious and easy
Jigna says
Hi Kathy! I am glad that you liked the recipe. Thank you so much for the feedback.