Since many of us are currently facing ingredient shortages, I thought it was the perfect time to share this recipe for Chocolate Depression Cake (also known as Crazy Cake or Wacky Cake). This cake originated during The Great Depression when ingredients were scarce. Surprisingly, it is a deliciously rich and chocolatey cake that does not require eggs, milk, or butter. Yes, you read that right, a cake without butter! It’s quite unconventional, but in a delightful way.
How Do You Make Cake Without Eggs or Butter?
Replacing butter with cooking oil in this recipe achieves the same result of keeping the cake soft and tender. However, the richness may be slightly reduced compared to using butter, as the oil does not coat the flour molecules in fat to prevent the formation of a tough gluten matrix.
Typically, eggs play a vital role in leavening cakes as they produce steam to expand the batter and provide structure once the proteins solidify. However, this cake offers a unique twist by substituting eggs with a mixture of vinegar and baking soda. This combination quickly produces foam, resulting in a light and fluffy cake. If you’ve ever tried my Chocolate Mug Cake, it’s almost like a bigger version of that. A similar no-egg, no-butter batter is also used in Anne Byrn’s 1917 Apple Sauce Cake.
Is This the Best Chocolate Cake?
Laugh out loud, to be honest, this cake lacks butter. Hence, it may not be the most exceptional chocolate cake I’ve ever tasted, but it’s a truly delightful indulgence when your pantry is empty. Additionally, it’s incredibly simple to make. Anyone can whip up this cake with minimal cooking tools and ingredients. For these two reasons alone, it’s a valuable recipe to have on hand, whether you save it in your back pocket or bookmark it in your browser. Oh, and by the way, it’s vegan too!
How to Serve Depression Cake
I prepared a very easy dairy-free chocolate icing for my cake, but please note that this particular type of icing is extremely sweet as it lacks any fat to balance out the sweetness. If you prefer icings that are not overly sweet, I recommend omitting the icing altogether and simply dusting your cake with powdered sugar once it has cooled (avoid doing this while the cake is still hot, as the powdered sugar will dissolve). Alternatively, if you have butter available, you can opt for a more traditional chocolate buttercream frosting. Another delightful option would be to serve a slice of this cake without icing and add a scoop of vanilla ice cream on top.
To view the step-by-step photos, please continue scrolling down.
How to Make Chocolate Cake with No Butter, No Eggs, and No Milk – Step by Step Photos
To begin, set the oven temperature to 350ºF. Next, in a spacious bowl, mix together 1.5 cups of all-purpose flour, 1 cup of granulated sugar, ½ tsp of salt, 1 tsp of baking soda, and ⅓ cup of unsweetened cocoa powder. Thoroughly stir these ingredients until they are fully combined.
To start, use a liquid measuring cup to measure 1 cup of water. Next, include 1 teaspoon of vanilla extract and 1 tablespoon of light vinegar, such as white vinegar, rice vinegar, or apple cider vinegar. Afterward, combine ⅓ cup of cooking oil with the water mixture and add it to the dry ingredients.
Continue stirring the mixture until it reaches a thick consistency resembling cake batter. It is acceptable for a few lumps to be present; however, ensure that there are no patches of dry flour left at the bottom of the bowl.
Place the cake batter into a baking dish measuring 8×8 or 9×9 inches.
The cake should be baked in a preheated oven at 350ºF for 35 minutes. If you intend to prepare chocolate icing, allow the cake to cool for a minimum of one hour before making and applying the icing.
To prepare the icing, combine 1.5 cups of powdered sugar, ¼ cup of unsweetened cocoa, and 1 tsp of vanilla extract in a bowl. Gradually stir in one tablespoon of water at a time until the mixture reaches a thick consistency, using approximately 3 tablespoons in total. The powdered sugar requires only a small quantity of liquid to form a thick icing. If the icing becomes dry over time, simply revive it by stirring in a little more water.
After the cake has been baked and cooled, pour the prepared icing over it. Spread the icing evenly to cover the entire cake. Proceed to cut the cake into nine equal pieces and serve!
It pairs exceptionally well with a glass of milk or a spoonful of ice cream. 😉
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