Stop the presses! (I’ve always wanted to say that…hehe)
It’s no secret that I’ve had A LOT of flops when it comes to baking without eggs (due to food allergies). Cakes & especially cupcakes have been particularly difficult & frustrating. So when I saw a friend on Facebook post something about a “depression cake” and it being egg-free…I was intrigued.
And thus began the googling. How have I missed depression cakes in all my searching for a decent egg-free cake option?! Wowsa.
This cake was EASY to make. It requires very few ingredients & can even be mixed up right in the pan you bake it in (I did use one bowl but you can skip it!) Best of all (and this has always been my biggest complaint when it comes to egg-free cakes)…it holds together!! No crumbling!!!!!
And, of course….IT TASTES LIKE CHOCOLATE CAKE!!!! WAHOOOOOOO!
So the story behind this cake is that this is the way cakes were baked during the Great Depression, when eggs, milk, & butter were hard to find. How clever were our ancestors? Seriously.
Let’s take a look at how this works, shall we?
Chocolate Depression Cake
1 1/2 cups flour (there are gluten free versions too!)
3 Tbls cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 tsp vanilla
1 tsp vinegar
5 Tbls canola oil
1 cup water
Preheat oven to 350 degrees. Grease an 8×8 pan. Pour first 5 ingredients in the pan & mix them up (I did this part in a bowl then dumped the dry mixture into the pan.)
Spread dry mixture out evenly then create 3 depressions in the mix. One should be much larger than the others.
Pour vanilla in one of the small depressions, vinegar in the second small depression, & oil in the third, larger depression.
Pour water over top & mix until smooth.
Bake for about 35 minutes & allow to cool.
Top with your favorite icing!
Dig in & enjoy!!