During the time when money was almost impossible to get, Mothers were the ones that needed to make meals out of almost nothing. This included desserts. Sugar was not one of the necessities to place on the grocery list for the few times that they would go to the mercantile or local store.
These stores carried the basics for the local families, as they could not afford to have extra inventory either.
This Depression Era Chocolate cake is economical and easy to make. This makes it the perfect treat to make more often. This cake truly fits into the Depression era as that many people did not have access to eggs and dairy, or it was limited with what they had.
I am sure that you are wondering how you make a cake with no eggs and no dairy, I did too, however, all I can honestly say is that the recipe works the way it is.
How can a cake be made with no eggs?
Eggs are usually added to give height and texture to the cake. However, this cake does still rise, yet not quite as high as a cake with eggs. This cake will still rise and taste phenomenally moist and chocolatey.
Can I double the recipe?
Certainly you can double the recipe. Just be sure that you double the amount for each ingredient, it may help to write it in with pencil so that you remember for future times that you need to double it.
Could I leave the cocoa out and make it a vanilla cake?
If you leave the cocoa out, be sure to replace the cocoa with the same amount of flour for the recipe. If you forget to do this part the cake batter will be too runny.
Should I refrigerate this cake?
In our lives today it is best to refrigerate to prevent any issues. This cake does not contain dairy or eggs, so leaving it sitting on the counter would work just fine, as long as it is covered tightly. The frosting does contain dairy, for this reason you may choose to refrigerate the cake when it is frosted.
Ingredients:
⅓ cup Oil
¼ cup Cocoa Powder
1 tsp Baking Soda
1 cup Sugar
1 tsp Vanilla Extract
1 cup water
1 tsp White Vinegar
1 ½ cups Flour, all purpose is fine
Frosting:
3 tbsp Milk
3 tbsp Cocoa Powder
1 cup Powdered Sugar
1 tbsp Honey
1 tsp Vanilla Extract
3 tbsp Butter
HOW TO MAKE CHOCOLATE DEPRESSION CAKE :
Step 1. Preheat the oven to 350*
Step 2. Mix together the flour, cocoa powder, white vinegar, water, Oil, baking Soda and vanilla extract
Step 3. Beat the ingredients well until smooth and creamy
Step 4. Pour the batter into a 9×9 cake pan
Step 5. While the cake is baking mix together the Milk, Cocoa Powder, Honey, Vanilla Extract, butter and Powdered Sugar
Step 6. Beat the ingredients for the frosting until creamy and fluffy
Step 7. After 30 minutes, test the cake with a toothpick to check for doneness
Step 8. Set the cake on a wire rack to cool completely
Step 9. When the cake is cooled, spread the frosting on the cake evenly.
Chocolate Depression Cake
This Depression Era Chocolate cake is economical and easy to make. This makes it the perfect treat to make more often.
Ingredients
- ⅓ cup Oil
- ¼ cup Cocoa Powder
- 1 tsp Baking Soda
- 1 cup Sugar
- 1 tsp Vanilla Extract
- 1 cup water
- 1 tsp White Vinegar
- 1 ½ cups Flour, all purpose is fine
Frosting:
- 3 tbsp Milk
- 3 tbsp Cocoa Powder
- 1 cup Powdered Sugar
- 1 tbsp Honey
- 1 tsp Vanilla Extract
- 3 tbsp Butter
Instructions
1. Preheat the oven to 350*
2. Mix together the flour, cocoa powder, white vinegar, water, Oil, baking Soda and vanilla extract
3. Beat the ingredients well until smooth and creamy
4. Pour the batter into a 9x9 cake pan
5. While the cake is baking mix together the Milk, Cocoa Powder, Honey, Vanilla Extract, butter and Powdered Sugar
6. Beat the ingredients for the frosting until creamy and fluffy
7. After 30 minutes, test the cake with a toothpick to check for doneness
8. Set the cake on a wire rack to cool completely
9. When the cake is cooled, spread the frosting on the cake evenly.
Notes
How can a cake be made with no eggs?
Eggs are usually added to give height and texture to the cake. However, this cake does still rise, yet not quite as high as a cake with eggs. This cake will still rise and taste phenomenally moist and chocolatey.
Nutrition Information
Yield 9 Serving Size 1 slice eachAmount Per Serving Calories 344Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 11mgSodium 175mgCarbohydrates 55gFiber 1gSugar 36gProtein 3g
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