Chocolate Depression Cake, also known as Crazy Cake or Wacky Cake, originated during the Great Depression. This simple and hearty cake is egg-free and dairy-free, making it an ideal choice for those with allergies or dietary restrictions.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/3 cup vegetable oil
- 1 cup water
Frosting
- 2 tablespoons butter
- 1/4 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 tablespoon milk (or cream)
- 1/4 teaspoon vanilla extract
INSTRUCTIONS
- Preheat the oven to 350°F (175°C). Grease an 8×8 square pan.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, salt, and baking soda.
- In a separate bowl, mix the vanilla extract, vinegar, oil, and water. Pour the wet ingredients into the dry ingredients and stir until fully combined, making sure there are no lumps.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely before frosting.
For the frosting
- In a small saucepan, melt the butter over low heat (or in the microwave in a microwave-safe dish). Stir in the cocoa powder to form a thick paste.
- Transfer the chocolate mixture to a medium mixing bowl. Using a mixer on low speed, add in the powdered sugar, milk, and vanilla extract.
- Once the ingredients are combined, increase the mixer speed to medium-high and beat for about 5 minutes, until the frosting is smooth and creamy.
- Spread the frosting evenly over the cooled cake. Enjoy!
