chocolate depression cake in pan

Vegan Chocolate Depression Cake

Author Fran Costigan


  • 1 1/2 cups all-purpose glour
  • 1 cup cane sugar, vegan preferred
  • 1/4 cup Dutch-process cocoa powder
  • 1 teaspoon baking soda
  • 3/8 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup room temperature water
  • 6 tablespoons neutral-flavored vegetable oil I used grapeseed
  • 1 tablespoon apple cider or white vinegar
  • 1 teaspoons vanilla extract


  1. Position a rack in the middle of the oven. Preheat to 350° F.
  2. Oil a 9-inch cake pan (or 8 inch square) and line the bottom with parchment.
  3. Sift the flour, sugar, cocoa, baking soda, baking powder and salt through a mesh strainer set over a medium bowl.
  4. In a separate bowl, whisk the water, oil, vinegar and vanilla until emulsified.
  5. Pour the wet ingredients into the dry and whisk until the batter is smooth.

  6. Pour the batter into the prepared pan.  Bang the pan on the counter to pop some of the air bubbles.

  7. Bake for 24 to 28minutes or a toothpick inserted into the center is clean or has only a few crumbs clinging.

  8. Cool for 5-10 minutes or so and turn out of the pan onto a baking rack to cool.

Recipe Notes

When the cake is completely cool, ice with frost with any favorite icing. I glazed the cake with chocolate ganache.  You can serve the cake simply dusted with confectioners’ sugar and a scoop of a vegan ice cream on the side isn't a bad idea.