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–+ servings
Chocolate Depression Cake

Chocolate Depression Cake

A budget-friendly, egg-free, dairy-free sheet cake with rich cocoa flavor made from simple pantry staples in under an hour.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 240 kcal

Ingredients
  

  • 2 cups all-purpose flour spooned and leveled
  • 2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder such as Hershey’s or Ghirardelli
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 teaspoons white vinegar apple cider vinegar works too
  • 1 teaspoon vanilla extract pure

Instructions
 

  • Preheat oven to 350°F (175°C) and grease or line a 9×13-inch pan with parchment paper.
  • In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt until no lumps remain.
  • Add water, oil, vinegar, and vanilla; stir gently until the batter is just smooth and combined.
  • Pour batter into the prepared pan, smoothing the top with a spatula and tapping the pan to release air bubbles.
  • Bake for 25–30 minutes, or until the center springs back and a toothpick comes out with moist crumbs.
  • Allow cake to cool in the pan for 15 minutes before slicing into 12–16 pieces.
  • Dust with powdered sugar or spread vegan frosting on top while still warm for a fudgy glaze.

Notes

For extra richness, substitute up to ¼ cup of water with almond or oat milk. Leftovers freeze beautifully for up to 2 months.

Nutrition

Calories: 240kcal
Keyword Budget-Friendly Dessert, Chocolate Depression Cake, Depression Cake, Egg-Free Cake, Pantry Cake, Vegan Cake
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