This Chocolate Depression Cake is a moist cake made without any milk, eggs, or butter. It is topped with a creamy chocolate frosting for the ‘icing’ on the cake! For another delectable treat, try my Dark Chocolate Cake with Buttermilk Pecan Frosting.
Chocolate Depression Cake
Depression Cake, also known as Wacky Cake or War Cake (among other names), originated in the Great Depression. It is a cake made without milk, eggs, or butter. These were all ingredients that were hard to come by during the Great Depression and at wartime. But, just because times are hard doesn’t mean we don’t deserve a sweet treat or dessert once in a while.
This Chocolate Depression Cake is still full of chocolate flavor and delicious! Plus, I did add a chocolate frosting that takes only about a minute to get together. The frosting does include butter and milk, but it’s just an added bonus to the cake.
Chocolate Depression Cake with Chocolate Frosting Recipe
Again, this recipe does include a chocolate frosting recipe. But, feel free to just make the cake if you are keeping dairy out of your diet. Either way, the results are both yummy options!
Chocolate Cake Ingredients (full recipe below)
- Cocoa powder
- Baking soda
- Vanilla extract
- White vinegar
- Vegetable oil
- Unsalted butter
- Unsweetened cocoa powder
- Vanilla extract
- Confectioners’ sugar
- Whole milk
How to Make Chocolate Depression Cake
With just a few simple ingredients and one bowl, you can be ready to bake a chocolate cake and have it ready in about 30 minutes! In addition, while the cake is baking you could be making a sweet chocolate frosting to go on the cake. Both are a pretty ‘sweet’ deal if you ask me. So, preheat the oven to 350°F and get out a large bowl.
To make the chocolate cake, combine the flour, sugar, cocoa powder, salt, and baking soda, whisking them all together. Next, add the wet ingredients–the vanilla, vinegar, oil, and water–to the dry ingredients in the bowl. Stir it all together with the whisk or a spatula. Pour the cake batter into the greased 8×8-inch baking pan. Bake the cake for 30-35 minutes. You will know the cake is done when an inserted toothpick comes out with a few crumbs on it, but not wet batter. While the cake is baking, make the chocolate frosting.
How to Make the Chocolate Frosting
This Chocolate Frosting would not be considered a ‘depression frosting’ since I do use butter and milk in the recipe. But, if you have those around, I encourage you to try it. It comes together in about a minute and is the perfect complement to the chocolate cake. It’s actually a frosting I have used on my brownies recipe and knew it would have the same added bonus to the flavor of the cake. It’s soft, but ‘crusts’ ever so slightly after sitting out. The texture and consistency are natural and pure.
Can You Freeze This Chocolate Depression Cake?
You can certainly freeze the cake, but I do recommend waiting until it thaws to add the chocolate frosting.
This chocolate cake will freeze well if it placed in the freezer the same day you make it. Make sure that it is completely cool before preparing it for the freezer.
Heres what I do:
Allow the cake to cool in the pan fully. Place a layer of plastic on top of the cake and then place a cutting board or cooling rack on top. Flip the cake over. Wrap the plastic up over the edges of the cake and then add another large piece and wrap it again as tightly as possible without crushing the cake. Make sure that none of the cake is exposed in the freezer as this can cause freezer burn. Now wrap it in a layer of foil. Label and date the cake. The cake will freeze well for 1 month and should be fine for up to 3 months.
To thaw the cake, remove from the freezer and set it on the counter. After about 30 minutes, remove the foil and remove the bottom piece of plastic wrap. Place on a serving platter and flip the cake over so that it is now right-side up. It should thaw completely after 2-3 hours at room temperature. Prepare your chocolate frosting and serve!
Looking for More Chocolate Desserts?
- 1 1/2 cups (187g) all-purpose flour
- 1 cup (200g) sugar
- 1/4 cup (29.5g) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/3 cup vegetable oil
- 1 cup (237g) water
- 3 tablespoons unsalted butter, softened
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup (125g) confectioners' sugar
- 3 tablespoons whole milk, or heavy cream
Preheat oven to 350°F.
In a large bowl, combine flour, sugar, cocoa powder, salt, and baking soda. Whisk to combine.
Add vanilla, vinegar, oil, and water to the dry ingredients and stir using a spatula or whisk until ingredients are fully combined.
Pour into a prepared (greased or parchment-lined) 8×8-inch pan and bake for 30-35 minutes. When an inserted toothpick is removed with a few crumbs (not clean!) the cake is done. Let it cool while you prepare the frosting.
With a hand-held mixer, combine room temperature butter, cocoa, honey, vanilla, and confectioners sugar.
Turn mixer on low and let it combine ingredients for about 30 seconds.
Slowly add milk, one tablespoon at a time, until you reach desired consistency. You may not need all 3 tablespoons, you may need 1 more, it can vary from season to season and kitchen to kitchen.
Spread over cooled cake.