Chocolate Depression Cake – No Eggs, Milk or Butter

_{This vintage chocolate depression cake recipe (wacky cake recipe) is quick and easy to make with simple ingredients in one bowl! It has no butter, no milk, no eggs.}

Chocolate Depression Cake – No Eggs, Milk or Butter

Prep Time: 10 Minutes Cook Time: 30 Minutes Total Time: 40 Minutes Servings: 1 Cake

Chocolate CAKE that is gluten-free and dairy-free! Yes, Ma’am! But you had me at chocolate!! I am sure you have noticed that it is entirely difficult to find a delicious chocolate cake that meets many restrictive diet checkpoints.

There aren’t many that fill the bill. Until NOW. This recipe contains no eggs, milk, or butter. A completely dairy-free cake and (uh em) gluten-free that is moist. I can guarantee that this recipe will meet all your criteria

• Taste
• Texture
• Appearance
• “MOM” Factor – Not a true rating, but I approve it.

This cake pairs well with our favorite Cookies and Cream Frosting.

Ingredients Needed

• 1 ½ cups gluten-free baking flour or all-purpose flour (I have made with both)
• 1 cup sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• Chocolate frosting for topping (optional)

What is a Depression Cake?

This cake was born out of an era when supplies were limited (the great depression). Many wanted good-tasting desserts, but without eggs, milk, and butter, how was that going to happen?

The women of the 1930s figured it out. And can you believe this they also drank their coffee black? They learned to do without the luxury of cream and sugar. It is also known as “Wacky Cake”. Because this cake gets its name from the alternate, mixing technique and atypical ingredients like vinegar.

About the Ingredients

Oil instead of butter

The substitution of oil for butter provides the balance this cake needs. Butter in any cake or cookie recipe functions to keep the cake soft and tender by coating the flour in fat.

Vinegar and baking soda

Just like the classic “volcano” science experiment, we know that the combination of vinegar and baking soda will cause a BIG rise. In this chocolate depression cake, we are doing away with eggs and causing a slight rise using a small amount of vinegar in combination with baking soda.

The results are light and fluffy cake. 

How to Make This Chocolate Cake

STEP ONE: Preheat the oven to 350 degrees and prepare an 11×7 glass baking dish by greasing it with nonstick cooking spray.

STEP TWO: In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking soda, and salt. Making sure it is combined well.

STEP THREE: Make a well in the center of the dry ingredients. Pour in the water, oil, vinegar, and vanilla extract. Whisk to combine.

STEP FOUR: Pour the mixture into the prepared baking dish and bake for 30 to 35 minutes until a toothpick inserted in the center of the cake comes out clean.

STEP FIVE: Top with chocolate frosting when the cake has cooled completely. And then serve.

Chocolate Depression Cake Printable Recipe

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Other Gluten-Free Recipes

No-Bake Peanut Butter Cheerio Bars Recipe – Gluten Free

Gluten-Free Homemade Belgian Waffles Recipe

Cranberry Almond Oatmeal Breakfast Cookies Recipe – Gluten Free

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