Description
Chocolate Depression Cake, also known as Crazy Cake or Wacky Cake, is a delightful, rich dessert made without eggs, milk, or butter. This cake became popular during the Great Depression when ingredients were scarce, making it a perfect option for those with dietary restrictions or during times of ingredient shortages. Despite its simple ingredients, this cake is moist, fluffy, and packed with chocolate flavor. It’s topped with a smooth, creamy frosting that complements the cake’s rich taste.
Who is this Recipe For?
This recipe is ideal for anyone looking for a delicious chocolate cake without using eggs, milk, or butter. It’s perfect for vegans, those with dairy or egg allergies, or anyone seeking an easy-to-make dessert with pantry staples. It’s also great for those interested in historical recipes or looking for a cost-effective treat.
Why It’s Great
- Simple Ingredients: Uses common pantry items, making it accessible and budget-friendly.
- Egg-Free and Dairy-Free: Suitable for those with dietary restrictions.
- Rich Flavor: Despite the lack of traditional cake ingredients, it’s full of chocolatey goodness.
- Versatile: Can be made into cupcakes or a single-layer cake.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 1 1/4 cups water
- 1/2 cup vegetable oil
- 1/3 cup unsweetened cocoa powder
- 1 tablespoon apple cider vinegar
- 1 tablespoon coffee (optional)
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
For the Frosting:
- 2 1/2 – 3 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1/3 cup water
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt (optional)
Kitchen Equipment Needed
- Oven
- Two 9-inch cake pans
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
How to Make Chocolate Depression Cake
- Preheat the Oven: Set the oven to 375ºF (190ºC). Lightly grease two 9-inch cake pans with butter or non-stick spray.
- Prepare the Cake Batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the water, vegetable oil, apple cider vinegar, coffee (if using), and vanilla extract. Mix until well combined and no lumps remain.
- Bake the Cake:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 24-26 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Prepare the Frosting:
- While the cakes are baking, whisk together the powdered sugar, cocoa powder, and salt (if using) in a large bowl.
- Add the water, softened butter, and vanilla extract. Beat until smooth and creamy. Adjust the consistency by adding more sugar for thicker frosting or more water for a thinner consistency.
- Frost the Cake:
- Once the cakes are baked, remove them from the oven and allow them to cool completely.
- Once cooled, frost the cakes as desired, spreading the frosting evenly over the top and sides.
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
FAQ
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
What can I use instead of apple cider vinegar? White vinegar or lemon juice can be used as a substitute.
Can I use margarine instead of butter for the frosting? Yes, margarine can be used in place of butter to keep the frosting dairy-free.
Conclusion
Chocolate Depression Cake is a testament to creativity and resourcefulness, delivering rich chocolate flavor without the need for eggs, milk, or butter. This cake is not only delicious and moist but also incredibly easy to make with basic ingredients. Perfect for those with dietary restrictions or anyone looking to enjoy a piece of history, this cake is a delightful treat that satisfies chocolate cravings with a simple, wholesome approach.
