Depression Chocolate Cake

Depression Chocolate Cake is made without any eggs, butter, or milk. It’s a deep rich chocolate cake that’s made in one pan and ready in 35 minutes. See my step-by-step instructions on how to make this unique dessert. 

You can find this recipe, all over the internet. So why should you use my recipe? Because I’m giving you a step-by-step guide on how to make the recipe and I’m giving you my honest review on how this cake turned out. And, as always, I’ve included my Krazy Kitchen Mom Tips to help you make this cake.

And if that’s not enough, I’ve got a bonus Chocolate Ganache recipe – keep scrolling. 

Why is it called Depression cake?

The reason this cake is called Depression Cake is that it’s made without using any butter, eggs or milk. It was a popular dessert during the Great Depression because eggs and dairy were rationed during that time. 

Fast forward to today and it’s the perfect cake for times when ingredients are spars or for anyone on a dairy-restricted diet or vegan diet. 

Ingredients

Remember – there are no eggs, no butter, or milk in this cake.

Dry Ingredients

• • Flour
  • Sugar
  • Unsweetened Cocoa Powder
  • Baking Powder
  • Sals

Wet ingredients

• • Canola Oil
  • White Vinegar
  • Vanilla
  • Water

How to make Depression chocolate cake

1. The original Depression Cake calls for all of the dry ingredients to be added directly to the pan and mixing them in that pan. After testing this cake several times, I recommend that you use a separate bowl to add and then mix the dry ingredients. 
2. Pour all of the dry ingredients into a medium-sized bowl. 
3. Mix them with a whisk or a fork. 
4. Pour the dry mixture into an 8×8 baking pan that has been sprayed with non-stick cooking spray.
5. Use the bottom of a small glass or a large spoon and make three indents into the dry mixture. 
6. Now pour the oil into one of the indents, pour the vanilla into another intent and pour the vinegar into the third indent. 
7. Pour the full cup of water over the entire cake and mix it with a fork or a small spatula. 
8. Bake the cake at 350° for 35 minutes. 

Krazy Kitchen Mom Tips

1. First I found it very difficult to mix the dry ingredients directly in the pan which is why I am recommending that you use a separate bowl.
2. After doing a little research, I learned that this cake is also called the “three-hole cake,” hence the three holes for the liquid ingredients. I have no idea why you would need to separate the wet ingredients, but I can tell you it worked. I found that using a small spatula or a spoon is the easiest way to mix it all together. 
3. After mixing this cake, I recommend banging in on the countertop 3-5 times to make sure all of the ingredients are settled in the pan. 

my review of this chocolate cake

1. The cake is very dense – almost like a rich chewy brownie. 
2. My first bite, I had to stop and think about it. Not sure I was a fan. Not very sweet but it did have a very rich chocolate taste. 
3. I went back for a second bite, and I really liked it. 
4. I gave a bite to my taste-tester (husband) and he loved the first bite. 
5. Since the cake is not very sweet, I decided to try a couple of different ways to sever it. Keep in mind that my topping ideas are not very traditional for the Great Depression, but they are both really delicious. 

topping #1

I topped the cake with a large scoop of vanilla ice cream and then a liberal drizzle of butterscotch ice cream topping. My taste-tester loved this version of the cake. And believe it or not, even though I really liked it with the ice cream topping, I actually like it best plain – the way it is supposed to be served. 

topping #2 – with bonus mint chocolate chip ganache recipe

Let’s face it, cake and party go hand-in-hand and any cake covered in sprinkles screams party to me. So I changed this traditional depression chocolate cake into a party cake by topping it with a mint chocolate ganache and a LOT of sprinkles.

mint chocolate ganache recipe 

ingredients

• 4-ounces of semi-sweet chocolate chips
• 1 cup of heavy cream
• 2 large sprigs of fresh mint

instructions

1. Place chocolate chips into a medium-sized bowl.
2. Heat the cream and the mint on the stovetop until it is very hot, but NOT boiling. 
3. Carefully remove the mint.
4. Pour the hot cream over the chocolate chips and let them sit for 4-5 minutes. 
5. Whisk the cream and chips until it becomes smooth and very shinny. 
6. Immediately pour it over the room temperature cake. 
7. Let it set in the refrigerator for 8-10 hours or overnight. 

Depression Chocolate Cake

Depression Chocolate Cake is made without any eggs, butter, or milk. It's a deep rich chocolate cake that's made in one pan and ready in 35 minutes. See my step-by-step instructions on how to make this unique dessert. 

5 from 3 votes

Print Pin Rate

Course: Desserts

Cuisine: American

Keyword: easy chocolate cake recipe, no egg chocolate cake

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Servings: 9 slices

Author: Laura Franco

Ingredients 

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Dry Ingredients

• 1-1/2 cup flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients

• 5 TBS canola oil
• 1 TBS white vinegar
• 1 tesapoon vanilla extract
• 1 cup water

Ganache Ingredients

• 4- ounces of semi-sweet chocolate chips
• 1 cup of heavy cream
• 2 large sprigs of fresh mint

Instructions

For the cake

• Preheat oven to 350°
• Pour all of the dry ingredients into a medium-sized bowl.
• Mix them with a whisk or a fork.
• Pour the dry mixture into an 8x8 baking pan that has been sprayed with non-stick cooking spray.
• Use the bottom of a small glass or a large spoon and make three indents into the dry mixture.
• Now pour the oil into one of the indents, pour the vanilla into another intent and pour the vinegar into the third indent.
• Pour the full cup of water over the entire cake and mix it with a fork or a small spatula.
• Bake the cake at 350° for 35 minutes.

For the Ganache

• Place chocolate chips into a medium-sized bowl.
• Heat the cream and the mint on the stovetop until it is very hot, but NOT boiling.
• Carefully remove the mint.
• Pour the hot cream over the chocolate chips and let them sit for 4-5 minutes.
• Whisk the cream and chips until it becomes smooth and very shinny.
• Immediately pour it over the room temperature cake.
• Let it set in the refrigerator for 8-10 hours or overnight.