Dessert

Chocolate Depression Cake Recipe

ByMariam Harutyunyan October 23, 2025October 23, 2025

Introduction

This Chocolate Depression Cake is a rich, moist dessert that uses simple pantry ingredients and no eggs or dairy. It’s an easy, budget-friendly treat that delivers deep chocolate flavor and a tender crumb, perfect for any occasion.

A chocolate brownie with a smooth, shiny, dark chocolate top layer is cut into squares; one square is placed on a white plate with a fork beside it, showing the thick, moist dark brown cake layer beneath the glossy chocolate layer. The brownies are shown in a silver baking pan with one piece removed, revealing the rich texture inside. Nearby, a white cup with blue stripes holds a frothy light brown coffee on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup (25g) cocoa powder
1 cup (240ml) hot coffee or boiling water (or a mix of the two)

2/3 cup (133g) granulated sugar
1/3 cup (71g) light brown sugar

1/3 cup (80ml) neutral oil
1 tablespoon apple cider vinegar

1 teaspoon vanilla extract
1 1/2 cups (180g) all-purpose flour
1 teaspoon baking soda

1/2 teaspoon kosher salt
For the chocolate glaze:
1 cup (113g) powdered sugar

2 tablespoons (13g) cocoa powder
Pinch of salt
1 teaspoon vanilla extract

1 to 2 tablespoons cooled coffee or tepid water

Instructions

Step 1: Preheat the oven to 350°F and grease an 8-inch square pan.
Step 2: In a medium bowl, whisk the cocoa powder into the hot coffee or boiling water until fully dissolved.

Step 3: Add the granulated sugar, brown sugar, oil, apple cider vinegar, and vanilla extract to the cocoa mixture and whisk to combine, noting the oil may float on top.
Step 4: In a separate large bowl, whisk together the flour, baking soda, and salt.
Step 5: Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until fully combined with no dry flour pockets.

Step 6: Pour the batter into the prepared pan and bake for 25 to 30 minutes until the cake rises and a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool in the pan on a wire rack for 45 minutes to an hour until it reaches room temperature.
Step 8: To make the glaze, whisk powdered sugar, cocoa powder, and salt in a bowl. Add vanilla extract and 1 tablespoon of cooled coffee or water, whisking until smooth. Add more liquid by the teaspoon to reach a thick but pourable consistency.

Step 9: Pour the glaze evenly over the cooled cake and spread with an offset spatula or butter knife. Serve immediately or allow the glaze to set before slicing.

Tips & Variations

Use brewed coffee to enhance the chocolate flavor, or substitute with boiling water for a milder taste.
Try adding a teaspoon of instant espresso powder to intensify the mocha notes.

For a dairy twist, serve with whipped cream or ice cream on the side.
Use white vinegar if apple cider vinegar is unavailable; it works well in this recipe.

Storage

Store the cake covered tightly at room temperature for up to 4 days. To keep it longer, freeze the unglazed cake wrapped in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator overnight before glazing. Reheat slices gently if desired, but this cake is delicious served at room temperature.