Depression Era Chocolate Cake

I have a big pile of recipes that I have been meaning to make for years. I decided to re-organize them the other day when I saw this recipe for chocolate cake that doesn’t have eggs or milk I had to try it!

I guess this cake was pretty popular back in the day, due shortages and costs of milk and eggs.

I was a little worried the cake might not have the right texture but man was I wrong. This cake is amazing. Light and fluffy, really chocolatey. I slathered on some simple icing but you wouldn’t’ have to, I just like icing, a lot!

What you need,

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1 ½ cup all purpose flour

1 cup granulated sugar

¼ cup cocoa powder

½ tsp. salt

1 tsp. baking soda

1 tsp. vanilla extract

1 tsp. vinegar

1/3 cup vegetable oil

1 cup water

For the icing,

2 tbsp. butter, melted

¼ cup cocoa powder

1 cup icing sugar

1 tbsp. milk

¼ tsp. vanilla extract

Heat the oven to 350 degrees.  Grease an 8x8 baking pan well with non-stick spray.

In a large bowl sift together the flour, sugar, cocoa powder, salt and baking soda.

In a separate bowl whisk together the vanilla, vinegar, vegetable oil and water.

Stir the wet ingredients into the dry, mix just to combine.  Pour the batter into the prepared pan and spread evenly.

Bake for 30-35 minutes or until a toothpick comes out clean.

Let the cake cool completely before putting on the icing.

To make the icing beat together butter and cocoa powder. Add in the icing sugar, milk and vanilla and beat for 3-4 minutes until light and fluffy.

Spread the icing evenly over the cake, once it has cooled.

This is one of the best chocolate cakes I have ever made. It is super simple and uses every day ingredients. It makes a nice small cake which is great when there is only 2 of you.

I hope you enjoy it as much as we did!

Jen