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Chocolate Depression Cake (No Eggs or Dairy)

I love to bake and try out new recipes like this one. I love this recipe, and I think you will, too.

This chocolate cake recipe doesn't use eggs, butter, or milk, but you won't taste the difference.

This chocolate cake recipe doesn't use eggs, butter, or milk, but you won't taste the difference.

This is the first time that I have made this cake—but it won't be the last. I made this on the 4th of July because we had friends over and I had nothing to serve them. I was searching online for something simple, easy, and quick. The problem was that I kept finding recipes that called for ingredients I didn't have.

So, I searched for "cake with no milk, butter, or eggs," and this is what came up. The recipe called for white vinegar, but since I didn't have any I decided to use apple cider vinegar instead. You can't even taste the vinegar, anyway.

My husband and friends loved the cake. I decided not to frost it because I didn't have frosting and didn't want to make any. This chocolate cake is great without it.

Why Is It Called Chocolate Depression Cake?

This recipe is also called the Chocolate Depression Cake because people had to ration their food during the Great Depression. According to Wikipedia, Depression cake is a type of cake that was commonly made during this era. The ingredients include little or no milk, sugar, butter, or eggs because the ingredients were either too expensive or too difficult to obtain.

Great for People With Egg or Dairy Sensitivities

This cake is also great for those who are sensitive or allergic to eggs and dairy products. When you take the first bite, you won't taste the difference!

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Cook Time

Prep timeCook timeReady inYields

15 min

35 min

50 min

Serves about 6 people

Ingredients

  • 1 1/2 cups flour
  • 3 tablespoons cocoa
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 5 tablespoons vegetable oil
  • 1 cup water

Instructions

  1. In an 8-inch greased baking dish, combine and mix together the flour, baking cocoa, sugar, baking soda, and salt.
  2. Make three depressions in the dry mixture (two small and one big).
  3. Pour the apple cider vinegar and vanilla extract in one of the small depressions. Place the vegetable oil in the big depression. After doing this, pour in the water and mix it all together.
  4. Preheat oven to 350ºF and bake for 35 minutes. Each oven is different, so the minutes may vary. When you insert a knife in the middle of the cake and it comes out clean, then you know it is done. Let it cool before you frost.

Photo Guide

In an 8-inch greased baking dish, combine and mix together the flour, baking cocoa, sugar, baking soda, and salt.

In an 8-inch greased baking dish, combine and mix together the flour, baking cocoa, sugar, baking soda, and salt.

Make three depressions in the dry mixture (two small and one big).

Make three depressions in the dry mixture (two small and one big).

Pour the apple cider vinegar and vanilla extract in one of the small depressions. Place the vegetable oil in the big depression. After doing this, pour in the water and mix it all together.

Pour the apple cider vinegar and vanilla extract in one of the small depressions. Place the vegetable oil in the big depression. After doing this, pour in the water and mix it all together.

Preheat oven to 350ºF and bake for 35 minutes. Each oven is different, so the minutes may vary. When you insert a knife in the middle of the cake and it comes out clean, then you know it is done. Let it cool before you frost.

Preheat oven to 350ºF and bake for 35 minutes. Each oven is different, so the minutes may vary. When you insert a knife in the middle of the cake and it comes out clean, then you know it is done. Let it cool before you frost.

Tell Me What You Think!

For this cake, I didn't frost it because it tasted delicious without the frosting. I hope you love this recipe as much as I do. Please let me know what you think by sharing your comments below.

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