ActiveTime10 Mins
Total Time: 1 Hour 10 Mins
Yield: Serves 10 (serving size: 1 slice)
This humble yet delicious style of dairy-free chocolate cake originated during the Depression era, when ingredients like eggs, milk, and butter had to be rationed carefully. That said, there is nothing depressing about this one-bowl chocolate cake. Beyond being incredibly simple to mix up, our Chocolate Depression Cake boasts a decadent cocoa flavor and outstanding moisture. The cake is delicious as is, but to take it up a notch, try whisking up the equally easy chocolate frosting we’ve included here.
Ingredients
- Baking spray with flour
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/4 cup cocoa
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups warm water
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- Fresh berries (optional)
- Powdered sugar, for dusting (optional)
FROSTING (optional)
- 1 1/2 cups powdered sugar
- 1/4 cup cocoa
- 3 tablespoons water
- 1 teaspoon vanilla extract
- Pinch of salt
How to Make It
Step 1
Preheat oven to 350°F. Spray a 9-inch cake pan with baking spray with flour, and line the bottom with parchment paper.
Step 2
Whisk together flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl until incorporated. Add water, oil, and vanilla, and whisk until well combined. Pour cake batter into prepared cake pan, and bake in preheated oven until a wooden toothpick inserted comes out clean, 30 to 32 minutes.
Step 3
Let cool on a wire rack until completely cooled, about 30 minutes. Invert onto a serving platter. If desired, top with berries and dust with powdered sugar.
Step 4
If using Frosting: Whisk together powdered sugar and cocoa powder until well combined. Whisk in water, vanilla, and salt, and mix until smooth. Spread icing over cooled cake.
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