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Chocolate Depression Cake with Mocha Buttercream with step by step photos. Chocolate Depression Cake is also known as War Cake was first made during the Great Depression. This cake is made without eggs, milk, and butter.
What is Chocolate Depression Cake?
Depression Cake is known as Wacky Cake or War Cake dates back to World War I. This type of cake was made during wartime when there was a shortage of eggs, milk, and butter.
Despite the Depression Chocolate Cake not containing eggs, milk, and butter, it is actually very moist. Top it with a Mocha Buttercream on top which makes it taste even better, and yes, Mocha Buttercream does indeed contain butter.
Depression Cake with Mocha Buttercream while in Quarantine
Somedays I just want dessert with a cup of tea/coffee to make myself happier. Baking is therapeutic for me, but I try to bake in moderation since I don’t particularly like eating too much sugar. I delivered this delicious Eggless Chocolate cake to family and a few friends. Who doesn’t love homemade cake while in quarantine? This chocolate cake is super easy to make and I’m sure you’ll have all these ingredients on hand.
How has Chocolate Depression Cake been modified?
- The original recipe calls for 1 cup of sugar, I used 3/4 cup. Personally, I like my desserts sweet, not painfully sweet.
- Originally, all-purpose flour is used in this recipe, I modified this to use gluten-free flour. They are both interchangeable.
- Traditionally, there is no frosting on this cake, I topped mine with a Mocha Buttercream which is made with butter.
Chocolate Depression Cake with Mocha Buttercream is:
Moist
Delicious
Affordable
Simple
Eggless Dessert
Gluten-free (or you can use all-purpose flour for a gluten cake)
How to make Chocolate Depression Cake with Mocha Buttercream
STEP 1 – Make the Cake
1. In a large bowl, combine the dry ingredients… gluten-free flour, cocoa powder, baking soda, salt, and sugar. All-purpose flour works just fine.
2. Stir dry ingredients.
3. Add the wet ingredients to the dry… vanilla extract, vinegar, oil, and water.
4. Mix until well combined, do not overmix.
5. Pour the batter into a greased square pan.
6. Into the oven for 30 minutes at 350 degrees.
STEP 2 – Make the Mocha Buttercream
1. Over a double-boiler on medium heat, add chocolate. The chocolate will take about 5-7 minutes to melt.
2. Using an electric mixer, cream butter until light and fluffy.
3. To the butter, add the vanilla extract, powdered sugar, and instant coffee mixed with 1 tsp of water.
4. This is now Coffee Buttercream.
5. Once the chocolate is melted, let it cool for about 10-15 minutes. DO NOT ADD HOT CHOCOLATE TO THE BUTTERCREAM, ELSE IT WILL MELT.
6. Slowly add the cool and melted chocolate to the buttercream.
7. Mix well… this will turn into Mocha Buttercream
8. Once the cake cools, frost it with the Mocha Buttercream.
9. Slice into 16 pieces. Enjoy the cake with a cup of coffee, or tea!
More Chocolate Desserts!
- Levain Bakery Chocolate Chip Walnut Cookies
- Absolute Best Chocolate Brownies
- Sour Cream Chocolate Cake with Almond Buttercream & Coconut
- Flourless Chocolate Cake
- The New York Times Chocolate Chip Cookies
Tried this recipe? If so, please leave a comment & rate this recipe. That would mean so much to me. If you’re on Instagram, please tag me so I can see your creations. I’m happy to share and mention you. Thank you!
Chocolate Depression Cake with Mocha Buttercream (eggless, gluten-free, vegan – the cake part)
INGREDIENTS
for the Chocolate Depression Cake
- 1 1/2 cups gluten-free flour, or use all-purpose flour
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1 tbsp vinegar
- 1/3 cup sunflower oil, or any flavorless oil
- 1 cup water
for the Mocha Buttercream
- 1/2 cup unsalted butter
- 1/2 tsp vanilla extract
- 3/4 cup powdered sugar
- 1 1/2 tsp instant coffee
- 1 tsp hot water
- 3 ounces semisweet chocolate, melted
INSTRUCTIONS
How to make Chocolate Depression Cake recipe step by step?
- In a large bowl, combine the dry ingredients… flour, cocoa powder, baking soda, salt, and sugar. All-purpose flour works just fine.
- Stir dry ingredients.
- Add the wet ingredients to the dry… vanilla extract, vinegar, oil, and water.
- Mix until well combined, do not overmix.
- Pour the batter into a greased square pan.
- Into the oven for 30 minutes at 350 degrees.
How to make Mocha Buttercream?
- Over a double-boiler on medium heat, add chocolate. The chocolate will take about 5-7 minutes to melt.
- Using an electric mixer, cream butter until light and fluffy.
- To the butter, add the vanilla extract, powdered sugar, and instant coffee mixed with 1 tsp of water.
- This is now Coffee Buttercream.
- Once the chocolate is melted, let it cool for about 10-15 minutes. DO NOT ADD HOT CHOCOLATE TO THE BUTTERCREAM, ELSE IT WILL MELT.
- Slowly add the cool and melted chocolate to the buttercream.
- Mix well… this will turn into Mocha Buttercream
- Once the cake cools, frost it with the Mocha Buttercream.
- Slice into 16 slices. Enjoy a piece with a cup of coffee, or tea.
Amazingly simple recipe. I’ve made this probably 4 times in the last 6 months it’s so yummy. Each time, I’ve omitted the vanilla and used all-purpose flour and it’s still so tasty.
Thanks for another winner!
Thank you Resha. I love this recipe too. It’s perfect and so moist. 🙂
Best moist cake recipe with minimal
Ingredients better than complicated ones out there . Love it!