Depression Chocolate Cake

This recipe dates back to the Depression Era when people made do with what they had. As a result, there is no milk or eggs in the recipe which surprisingly makes it vegan and extra light. If you want to keep it low calorie, just eat the cupcakes plain. Or...make my chocolate buttercream. 

Depression Chocolate Cake

1 & 1/8 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
pinch teaspoon salt

2 teaspoons vanilla extract
1/3 cup canola oil
1 teaspoon white vinegar
1 cup cold water


Preheat the oven to 350°F. Butter and flour (or spray) 9x9 baking dish or place liners in a muffin pan (for 12 cupcakes). Set aside.

In a large bowl, sift the dry ingredients together. Set aside. In a medium bowl, mix the vanilla extract, oil, vinegar and cold water. It's optional, but I add 1 teaspoon instant coffee to enhance the flavor. 

Slowly whisk the wet ingredients into the dry ingredients, being careful not to overmix. The mixture will be more liquidy than cake batter, but that's okay! Pour the batter into the prepared pans and bake until a tester inserted in the center comes out clean, about 25 minutes. For cupcakes, the baking time is 20 to 25 minutes. Let cool and frost.


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