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–+ servings
Chocolate Depression Cake

Chocolate Depression Cake

This Chocolate Depression Cake is a rich, moist, one-bowl dessert that's vegan, dairy-free, egg-free, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 35 minutes
chill time 20 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 9 servings
Calories 260 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder (such as Hershey’s Special Dark)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water (or brewed coffee)
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1 tablespoon white vinegar (apple cider vinegar works)
  • 1 teaspoon vanilla extract pure
  • 1/4 cup dairy-free chocolate chips optional

Instructions
 

  • Preheat oven to 350°F (175°C) and grease an 8×8-inch pan or line it with parchment paper.
  • In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until evenly combined.
  • Make a well in the dry mix, then stir in water, oil, vinegar, and vanilla until batter is smooth.
  • Gently fold in dairy-free chocolate chips for extra fudgy pockets, if desired.
  • Pour batter into prepared pan and bake 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  • Let cake cool completely in pan; chill for 20 minutes if you prefer firmer slices.
  • Slice into squares and enjoy plain or with a dusting of powdered sugar or dairy-free whipped cream.

Notes

For extra fudginess, fold in more dairy-free chocolate chips. Store at room temperature in an airtight container for up to 3 days or freeze for up to 2 months.

Nutrition

Calories: 260kcal
Keyword Chocolate Depression Cake, Dairy-free Dessert, Easy Chocolate Cake, Egg-free Cake, Moist Dessert, Vegan Chocolate Cake
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