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–+ servings
Chocolate Depression Cake

Irresistible Chocolate Depression Cake That's Effortlessly Vegan

Enjoy this Chocolate Depression Cake, a nostalgic vegan dessert that's easy to make and delicious.
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Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 9 slices
Course: Dessert
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup All-Purpose Flour Spoon and level for accuracy.
  • 1 cup Granulated Sugar Adds sweetness and helps achieve a tender, moist crumb.
  • 1/3 cup Unsweetened Cocoa Powder Delivers rich chocolate depth.
  • 1 teaspoon Baking Soda Works with vinegar to create rise.
  • 1/2 teaspoon Salt Balances sweetness and intensifies chocolate flavor.
  • 1 tablespoon White Vinegar Provides leavening; taste undetectable.
  • 1 teaspoon Vanilla Extract Infuses warmth and enhances flavor.
  • 1/3 cup Vegetable Oil Keeps cake moist without butter.
  • 1 cup Water Essential liquid for batter.

Equipment

  • Mixing Bowl
  • baking pan
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan.
  2. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. Create three wells in the dry mixture: pour in vanilla, add vinegar in the second, and vegetable oil in the third.
  4. Pour 1 cup of water over the mixture and stir gently until smooth and lump-free.
  5. Pour the batter into the prepared baking pan, smoothing the top with a spatula.
  6. Bake for 30 to 35 minutes; test doneness with a toothpick.
  7. Allow the cake to cool in the pan on a wire rack for 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gCalcium: 2mgIron: 5mg

Notes

For extra flavor, add a teaspoon of espresso powder to the dry ingredients. Store covered at room temperature for up to three days, or refrigerate for a week.

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