I am thrilled to share a piece of culinary history with my Butterless Chocolate Cake. Combining 1 1/2 cups sugar, unsweetened cocoa powder, and white vinegar with boiling water, this egg free dessert is refreshingly simple yet remarkably rich. I love its unexpected, delightful flavors. An unforgettable treat awaits you.

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I first came across this chocolate depression cake recipe while hunting for unique, budget-friendly desserts that pack a punch of flavor. I remember its origins during the Great Depression and couldn’t believe a cake could be made without eggs, butter or milk.

Using 1 1/2 cups sugar, 1 1/2 cups all-purpose flour, and 1/2 cup unsweetened cocoa powder, along with a dash of baking soda and salt, the mix already hints at its surprisingly bold taste. Then, when you stir in 1/3 cup vegetable oil, 1 teaspoon white vinegar and 1 teaspoon vanilla extract before adding a cup of boiling water, its transformation is almost magical.

I’ve always loved how this simple recipe, sometimes called crazy cake or wacky cake, stands as a brilliant example of resourcefulness. It reminds me of classic butterless chocolate cake ideas and even some truly innovative egg free dinner recipes that keep things interesting.

Give it a try!

Why I Like this Recipe

1. I love how this recipe is really simple and doesn’t need eggs, butter or milk, which makes it quick and easy even if I’m not super confident in the kitchen.
2. I really enjoy the deep chocolate flavor that comes from using boiling water, it makes the cake feel extra rich even though the batter is super thin.
3. I also appreciate the history behind it, knowing that it was a hit during the Great Depression makes me feel like I’m part of something special even if it was born out of tough times.

Ingredients

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Sugar: It provides quick energy but dont overdo it cause too much sugar is unhealthy.
All-purpose flour: Mainly carbs that gives structure and body to the cake.
Its essential.
Unsweetened cocoa powder: Adds rich chocolate flavor and antioxidants while offering some natural fiber.
Baking soda: Helps the cake rise and improves texture when mixed with other ingredients.
White vinegar: Offers subtle tartness and reacts with soda to create a light, fluffy cake.
Boiling water: Deepens the chocolate taste and makes the batter evenly moist and smooth.

Ingredient Quantities

1 1/2 cups sugar

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup vegetable oil

1 teaspoon white vinegar

1 teaspoon vanilla extract

1 cup boiling water

How to Make this

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1. Preheat your oven to 350°F and grease a 9-inch round pan with a little oil or line it with parchment paper.

2. In a big bowl, mix together 1 1/2 cups sugar, 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. Add 1/3 cup vegetable oil, 1 teaspoon white vinegar, and 1 teaspoon vanilla extract into the dry ingredients; stir them until they’re just combined.

4. Carefully pour in 1 cup of boiling water into the mix. Don’t worry if the batter looks thin, that’s how it should be.

5. Give the batter a good stir until it’s smooth and all the ingredients are well mixed.

6. Pour the mixture into the prepared pan, using a spatula or spoon to smooth out the top.

7. Bake for about 30-35 minutes. Test by sticking a toothpick in the center—if it comes out mostly clean, your cake is done.

8. Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Enjoy!

Equipment Needed

1. Oven (preheated to 350°F)
2. 9-inch round cake pan (or parchment-lined pan)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or mixing spatula
6. Kettle or pot for boiling water
7. Toothpick
8. Wire cooling rack

FAQ

Q: How does the Chocolate Depression Cake get its name?

The name comes from its simple ingredients and the fact that it can be made in a single bowl. It's a no-fuss recipe that was really popular during hard times.

Q: Can I make substitutions if I don't have all the ingredients?

Sure thing! You can swap out the vegetable oil for melted butter, but be careful with the vinegar amount. It might change the texture a bit.

Q: Do I need to preheat my oven?

Yup, preheat the oven to 350°F (175°C). This helps the cake cook evenly and get that nice texture.

Q: Why is boiling water used in the recipe?

The boiling water helps to intensify the cocoa flavor and makes the cake super moist. It might sound weird but trust the process.

Q: How long should I let the cake cool before frosting?

Let it cool in the pan for about 10 minutes and then transfer to a rack. You want it just warm enough so the frosting spreads smoothly.

Chocolate Depression Cake Recipe Substitutions and Variations

You can try substituting sugar with brown sugar or a bit of honey; just note that liquid honey might need you to slightly reduce the boiling water.
If you dont have all-purpose flour, you can use whole wheat flour or a gluten-free blend though it might make the cake a bit denser.
Instead of unsweetened cocoa powder, some people use carob powder for a slightly different flavor profile.
If white vinegar isn’t on hand, lemon juice works well by providing the same acidic reaction.
Instead of vegetable oil, you could use melted butter or even coconut oil; just be aware that these might add a bit of extra flavor.

Pro Tips

1. When mixing the wet and dry ingredients, stir just enough so you dont overwork the batter. Over stirring may make your cake turn out too dense instead of light and airy.

2. Make sure your measuring cups are accurate cuz too much baking soda or cocoa can throw the flavor off balance.

3. Dont stress over the thin batter after you add the boiling water. Its supposed to look runny and that’s what will give your cake its moist texture.

4. Let the cake cool a bit in the pan before you try to remove it. Rushing this step might cause it to fall apart so be patient and let it set properly.

Chocolate Depression Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

223

kcal

Equipment: 1. Oven (preheated to 350°F)
2. 9-inch round cake pan (or parchment-lined pan)
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or mixing spatula
6. Kettle or pot for boiling water
7. Toothpick
8. Wire cooling rack

Ingredients

1 1/2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
1 cup boiling water

Directions

Preheat your oven to 350°F and grease a 9-inch round pan with a little oil or line it with parchment paper.
In a big bowl, mix together 1 1/2 cups sugar, 1 1/2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Add 1/3 cup vegetable oil, 1 teaspoon white vinegar, and 1 teaspoon vanilla extract into the dry ingredients; stir them until they’re just combined.
Carefully pour in 1 cup of boiling water into the mix. Don’t worry if the batter looks thin, that’s how it should be.
Give the batter a good stir until it’s smooth and all the ingredients are well mixed.
Pour the mixture into the prepared pan, using a spatula or spoon to smooth out the top.
Bake for about 30-35 minutes. Test by sticking a toothpick in the center—if it comes out mostly clean, your cake is done.
Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.