Description
A rich and moist chocolate depression cake made without eggs or dairy.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- 1/3 cup vegetable oil
- 1 cup water
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, cocoa powder, baking soda, and salt.
- Add vanilla extract, white vinegar, vegetable oil, and water. Stir until smooth.
- Pour the batter into a greased 9×13 inch baking pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
- Can be served plain or with powdered sugar on top.
- Store leftovers in an airtight container.
- This cake is vegan-friendly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: chocolate depression cake, vegan chocolate cake, easy chocolate cake