This easy chocolate ‘depression cake’ dates back to the Great Depression, when milk, butter, and eggs were unaffordable and hard to obtain. My mom used to make it for my siblings and I throughout our childhood, and the best part is that it’s naturally vegan! This recipe makes a double layer cake. Watch the recipe video and get the full recipe down below.
Prep time: 10-15 minutes
Cook time: 30 minutes
Servings: 2 cakes
Ingredients
- 3 cups white flour
- 1/4 cup + 2 tbsp cocoa powder
- 2 tsp baking soda
- 2 cups white sugar
- 1 tsp salt
- 1/2 cup + 2 tbsp vegetable oil (or olive oil)
- 2 tbsp white or apple cider vinegar
- 1/2 cup coffee (see notes)
- 1 1/2 cups water
Equipment
- Mixing bowl
- 2 lined round 8″ cake pans
Instructions
- Preheat oven to 350F.
- In a mixing bowl, add flour, cocoa powder, baking soda, sugar and salt. Mix with a whisk or fork before adding in the wet ingredients.
- To the bowl, add oil, vinegar, coffee and water, and mix well. Try to get rid of lumps, using a beater if needed.
- Line two round 8″ cake pans with parchment paper, then divide the batter evenly into the pans.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Let sit to cool before icing and stacking into a double layer cake.
Notes
*You can cut the coffee out and just do 2 cups of water if you’d prefer.
*For a single-layer cake, use the following measurements: 1 1/2 cups flour, 3 tbsp cocoa powder, 1 tsp baking soda, 1 cup sugar, 1/2 tsp salt, 5 tbsp oil, 1 tbsp vinegar, 1/4 cup coffee, 3/4 cup water.
