I love to bake and try out new recipes like this one. I love this recipe, and I think you will, too.
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!
|Prep time||Cook time||Ready in||Yields|
Serves about 6 people
- 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
- 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).
- 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.
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.
Lisa Jane (author) from Washington on July 23, 2019:
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Thanks. I do, too.
Nell Rose from England on July 22, 2019:
It just goes to show how you can make something from nothing as my mum used to say! lol! I love it!
Lisa Jane on July 12, 2019:
Liza, your welcome. You should try it. It is good.
Liza from USA on July 12, 2019:
The chocolate cake looks delicious! I love chocolate cake it is one of my weaknesses, however I never made without egg, or butter. I should try this someday. Thanks for sharing!
Lisa Jane (author) from Washington on July 10, 2019:
I love making cakes from scratch. It is a chocolate cake that has no milk, eggs or butter.
Tori Leumas on July 10, 2019:
This cake looks really good. I am gluten intolerant, so I will try it with my gluten free flour mix to see how it turns out.
Lorelei Cohen from Canada on July 10, 2019:
It is getting increasingly difficult to find recipes that begin from scratch so thank you so much for sharing. Will definitely give this a try as soon as my diet is done.
axelle anwen a lazaro on July 10, 2019:
what kind of cake is that
Louise Powles from Norfolk, England on July 10, 2019:
That looks lovely. Thankyou for the recipe.