Name: Deep Depression Chocolate Cake (No Milk, Eggs or Butter)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1½ cups (190 g) all-purpose flour; 1/3 cup (35 g) unsweetened cocoa powder; 1 cup (200 g) granulated sugar; 1 tsp baking soda; 1/2 tsp kosher salt; 1 tsp white vinegar; 1 tsp vanilla extract; 1/3 cup (80 ml) vegetable oil; 1 cup (240 ml) water; Chocolate frosting of choice (enough to cover a 9×13); Rainbow sprinkles (optional)

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This Deep Depression Chocolate Cake is a humble, one-pan wonder born from resourcefulness. Made without milk, eggs, or butter, it delivers rich chocolate flavor and surprising moisture with just a handful of pantry staples. Mixed and baked right in the pan, it’s the ultimate low-fuss sheet cake — perfect for picnics, potlucks, or a comforting family dessert.

Why You’ll Love This Recipe

This cake is proof that simplicity can be delicious. Originally created during the Great Depression when ingredients were scarce, this recipe skips dairy and eggs without sacrificing flavor or texture. It’s ideal for those with dietary restrictions, last-minute baking needs, or anyone who appreciates a moist, classic chocolate cake that’s easy to make and even easier to love.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1½ cups (190 g) all-purpose flour
⅓ cup (35 g) unsweetened cocoa powder
1 cup (200 g) granulated sugar
1 tsp baking soda
½ tsp kosher salt
1 tsp white vinegar
1 tsp vanilla extract
⅓ cup (80 ml) vegetable oil
1 cup (240 ml) water
Chocolate frosting of choice (enough to cover a 9×13 cake)
Rainbow sprinkles (optional)

directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan or coat it with nonstick spray.
In the prepared pan, add the flour, cocoa powder, sugar, baking soda, and salt. Use a whisk or fork to mix the dry ingredients directly in the pan.
Make three wells in the dry mixture: two small ones and one larger one. Pour the vinegar and vanilla into the small wells, and the vegetable oil into the large one.
Pour the water evenly over all the ingredients. Whisk everything together in the pan until smooth, making sure to incorporate any pockets of dry ingredients from the corners.
Bake for 30–35 minutes, or until a toothpick inserted near the center comes out clean. Avoid overbaking to keep the cake moist.
Let the cake cool completely in the pan on a wire rack before frosting.
Once cool, spread a generous layer of chocolate frosting over the top. Add rainbow sprinkles if using.
Slice and serve directly from the pan, or transfer slices to a plate.

Servings and timing

This recipe makes one 9×13-inch cake, yielding approximately 10 servings.
Prep time: 10 minutes
Bake time: 30–35 minutes
Cooling and frosting time: 1 hour
Total time: About 1 hour 45 minutes

Variations

Mini cakes: Divide the batter into muffin tins or mini loaf pans and reduce bake time to 15–20 minutes.
Spiced version: Add a pinch of cinnamon or espresso powder to deepen the chocolate flavor.
Glaze instead of frosting: Pour a simple chocolate glaze over the cooled cake for a thinner, shiny finish.
Fruit topping: Serve slices with fresh berries or a dollop of dairy-free whipped topping.
Sheet cake bars: Bake in a rimmed sheet pan for thinner cake bars; reduce bake time accordingly.

storage/reheating

Store the cake covered at room temperature if using a shelf-stable frosting.
If your frosting contains dairy, refrigerate the cake and bring it to room temperature before serving for the best texture.
The cake can be stored for up to 3 days at room temperature or 5 days in the refrigerator.
For longer storage, wrap slices individually and freeze for up to 1 month; thaw at room temperature.

FAQs

Is this cake vegan?

Yes — the base recipe contains no dairy or eggs. Just be sure to use a vegan frosting if needed.

Can I use a different oil?

Any neutral oil, such as canola or sunflower oil, works well. Avoid oils with strong flavors like olive oil.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour blend. Note that texture may vary slightly.

What kind of cocoa powder works best?

Natural unsweetened cocoa powder is ideal. Dutch-processed may work, but it can alter the rise due to baking soda.

Why is vinegar used in this recipe?

The vinegar reacts with the baking soda to help the cake rise, replacing the lift typically provided by eggs.

Can I mix the batter in a bowl instead of the pan?

Yes, mix the batter in a bowl and pour it into the greased pan for a cleaner process, if preferred.

Will the cake taste like vinegar?

No — the vinegar reacts and bakes out completely, leaving no taste behind.

Can I make this cake in a round pan?

Yes. Two 8-inch round pans work well. Adjust the bake time to 25–30 minutes.

Can I frost while the cake is warm?

No. Let the cake cool fully before frosting to avoid melting or sliding.

What frosting works best?

A classic chocolate buttercream or dairy-free chocolate frosting pairs perfectly. You can also use ganache or a cocoa glaze.

Conclusion

Deep Depression Chocolate Cake proves that great baking doesn’t require elaborate ingredients. With simple pantry staples, this moist, rich cake comes together quickly and bakes up beautifully — no milk, eggs, or butter needed. Whether you serve it plain, frosted, or sprinkled with rainbow joy, it’s a comforting classic that’s stood the test of time — and for good reason.