Go Back
+ servings
1 slice of cake with a scoop of ice cream and caramel sauce on top

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
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


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


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.