Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Depression Cake Recipe

★★★★★

4.8 from 104 reviews
  • Author: Mariam
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan

Description

This Chocolate Depression Cake is a rich, moist, and easy-to-make chocolate cake from the Great Depression era, crafted without eggs or dairy. With a deeply chocolatey flavor thanks to cocoa and coffee, and topped with a luscious chocolate glaze, it’s a perfect make-anytime dessert that comes together with simple pantry ingredients.

Ingredients

Scale

For the chocolate cake

  • 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

  1. Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease an 8-inch square pan to prevent sticking and set aside.
  2. Bloom the cocoa: In a medium bowl, whisk the cocoa powder with hot coffee or boiling water until completely dissolved, creating a smooth chocolate base.
  3. Mix wet ingredients: To the cocoa mixture, add granulated sugar, light brown sugar, oil, apple cider vinegar, and vanilla extract. Whisk until combined, noting the oil may separate and float on top, which is normal.
  4. Combine dry ingredients: In a separate large bowl, whisk together all-purpose flour, baking soda, and kosher salt ensuring the ingredients are evenly distributed.
  5. Make the batter: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold everything together until just combined with no dry flour pockets.
  6. Bake the cake: Pour the batter into the prepared pan and bake for 25 to 30 minutes. The cake is done when it has domed and a toothpick inserted into the center comes out clean.
  7. Cool the cake: Set the pan on a wire rack and let the cake cool at room temperature for 45 minutes to an hour before glazing.
  8. Prepare the chocolate glaze: In a medium bowl, whisk together powdered sugar, cocoa powder, and a pinch of salt. Add vanilla extract and 1 tablespoon of cooled coffee or water. Whisk to combine, adding more liquid 1 teaspoon at a time until the glaze reaches a thick but pourable consistency similar to ganache.
  9. Glaze the cake: Pour the glaze evenly over the cooled cake. Spread it gently with an offset spatula or butter knife to cover the surface smoothly.
  10. Serve and store: Serve the cake immediately or allow the glaze to set before slicing. Store covered at room temperature for up to 4 days, or freeze wrapped in plastic and foil for up to 3 months. Thaw in the fridge overnight before serving.

Notes

  • This cake is eggless and dairy-free, making it suitable for certain dietary restrictions.
  • Using coffee enhances the chocolate flavor but can be substituted with hot water if preferred.
  • The cake is best served at room temperature once the glaze is set.
  • For easiest slicing, let the glaze set for at least an hour before cutting.
  • Ensure not to overmix the batter for a tender crumb.
  • Prep Time: 15 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Chocolate Depression Cake, eggless chocolate cake, dairy-free cake, easy chocolate cake recipe, vintage cake, cocoa cake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://aromaofgrandma.com/chocolate-depression-cake-recipe/