Depression Chocolate Cake (Egg-Free, Dairy-Free, Classic Vintage Recipe)

Introduction

Ingredients

For the Chocolate Cake

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ¼ cup unsweetened cocoa powder
• ½ teaspoon kosher salt
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• ⅓ cup vegetable oil
• 1 cup water

For the Frosting

• 3 tablespoons unsalted butter, softened
• 3 tablespoons unsweetened cocoa powder
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar
• 3 tablespoons whole milk or heavy cream (as needed)

Instructions

Chocolate Cake

1. Preheat oven to 350°F. Line an 8x8-inch baking dish with parchment paper or spray with nonstick cooking spray.
2. In a large bowl, combine flour, sugar, cocoa powder, salt, and baking soda. Whisk to combine.
3. Add vanilla, vinegar, oil, and water to the dry ingredients. Stir with a spatula or whisk until fully combined.
4. Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not clean).
5. Let the cake cool completely before frosting.

Frosting

1. With a hand-held mixer, combine softened butter, cocoa powder, honey, vanilla, and confectioners' sugar.
2. Turn mixer on low and blend for about 30 seconds.
3. Slowly add milk, one tablespoon at a time, until you reach your desired frosting consistency. (You may need slightly less or more depending on your kitchen environment.)
4. Spread frosting over the cooled cake.

Tips & Variations

• Add a pinch of espresso powder to the batter for deeper chocolate flavor.
• Use non-dairy butter and milk for a completely vegan version.
• Top with sprinkles, chopped nuts, or fresh berries for extra flair.

Frequently Asked Questions (FAQ)

• Explore more classic dessert recipes
• Try Cooking with Greens blends to add a twist to your favorite cakes and cookies!