Description
Indulge in a rich and moist Chocolate Depression Cake with a decadent chocolate frosting. This easy-to-make, dairy-free and egg-free cake is perfect for any occasion.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup water
- 1/3 cup vegetable oil
- 1 tablespoon white or apple cider vinegar
- 1 teaspoon vanilla extract
For the Frosting:
- 1/4 cup unsalted butter or dairy-free butter
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons milk (dairy or non-dairy)
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: to 350°F and lightly grease an 8×8-inch baking pan.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Create wells: Make three wells in the dry ingredients, pour oil, vinegar, and vanilla into each.
- Combine: Pour water over everything and stir until just combined.
- Bake: Pour batter into pan and bake for 30–35 minutes.
- Prepare frosting: Melt butter, whisk in cocoa and milk, then add vanilla and powdered sugar.
- Frost the cake: Spread frosting over cooled cake and serve.
Notes
- This cake is naturally egg-free and dairy-free, making it ideal for vegan or allergy-friendly diets.
- Add a pinch of instant coffee to the batter to deepen the chocolate flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 30g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
