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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.
Nisha this recipe is all we needed to sweeten our tastesbuds during this quarantine. I made it today and topped it with walnuts and choco chips. It was mind blowing and my family enjoyed it immensely. Thanks so much!?
I made the cake today! My children loved it. It was easy and the best part with such simple ingredients at home. I love your recipes and look forward to making more of them! Thank you for being a life saver, as my baking skills are not that great, but after making this I feel like I know a thing or two now. Thank you ?
Super easy to make and one of the few recipes that actually come out so amazing when following to the T- it’s so moist, thank you for this!!
Such a simple recipe and was so much fun to do with my little girl while we’re in quarantine. Love that it uses pantry items and it’s eggless so I can make it for relatives! I did not use coffee in my frosting since my 4 year old was also going to eat it but she had a blast being a little baker. Tastes great! I know you mentioned this in your recipe, but if anyone wants a sweeter cake, use 1 cup of sugar in the dry ingredients.
Thanks to you, I’ll never buy frosting again! Never realized how easy it was to make…dangerous haha
This cake was wonderful and so easy to make!!
Made this cake yesterday ! It was so easy and quick and very very delicious !
For the frosting ….
I didn’t have chocolate Or instant coffee so I used a shoT of espresso and some cocoa powder instead And it was just as delicious !
Thank you for all these yummy recipes
I absolutely loved this recipe! It was so easy and all the ingredients were home I didnt have to make any extra trips to the story. ! I LOVE LOVE this recipe
I am not a baker, however this recipe is easy to follow. The cake turned great. The kids loved it and my husband was very impressed.. Love Love this recipe. Keep posting and thanks for sharing. ????
Never made a cake from scratch until now and I’m glad I chose this recipe! Thank you for sharing this easy to follow, delicious recipe!!
This was delish! Rarely do things I make actually turn out right, so clearly your recipe is dummy proof! Thank so much ??
Great recipe! I substituted it with whole wheat flour and coconut sugar and didn’t put vinegar (as I didn’t have it on hand) and used refined coconut oil for the cake. Came out so moist and tasty! For the buttercream frosting, I just did a simply white, vanilla one. Thanks again Nisha for the recipe! Looking forward to making more food from your website.
This cake is UNBELIEVABLE. So good, so easy to make, just perfect!!!
This was my last minute Easter dessert- so easy and delicious! Thank you!
I absolutely loved this recipe! It was so easy and all the ingredients were home I didnt have to make any extra shopping trip, I did though reduce the sugar to 1/2 cup since I was making the buttercream as well. I made it in a banana bread pan and it rose like any normal cake does with eggs !! I LOVE LOVE this recipe
Thank you for sharing !
Honestly THE best gluten-free cake I’ve ever had! Super easy to follow the recipe and the mocha buttercream was divine. Nisha couldn’t have given us a better gift of baking. It’s balanced – sweet, moist, light! I made a pan and shared it with my family – everyone texted to say how much they loved it! LOVEEEEEE IT.
Omg this cake was so easy to make with the instructions! So soft and yummy! My parents are not chocolate fans and they had 2 pieces each! Thank you Nisha! ☺️
This cake was absolutely delicious and minimal effort. I made this at 10pm at night and probably the best thing I had before I went to bed. Will make this again for sure! Thanks Nisha!!
I made this cake using all purpose flour yesterday but I made frosting with whipped cream.The recipe of the case is easy and all the ingredients are easily available in kitchen.
Absolutely delicious! I made it yesterday because I was craving Chocolate cake and I was surprised how simple it is to make!
Nisha, I just made this cake and I must tell you it was such a hit! My daughter and husband enjoyed it so much! Thank you for always sharing such fussfree and yummy recipes!
Thanks for coming up with super easy and perfectly sweet recipes. Feels like your recipes are meant for refined palate! Keep such amazing recipes coming @honeywhatscooking. We love all your recipes!
This cake is delicious! I
Made it today just in time for Easter. I love the butter cream frosting!
Thanks for sharing the recipe honey what’s cooking!
This cake recipe is a hit in my house . Super easy recipe and turns out perfect as mentioned. The only thing I wish I had was coffee in my frosting that I didn’t have on hand . But it still turned out so delicious and fluffy and light. I would be making this recipe more also because hubby is vegan and this was perfect for him without the frosting ! Thank you nisha for this amazing easy recipe !! Love it
This was a hit!!!! Just made this to tonight and my five year old daughter literally cleaned the plate!! Keep these amazing recipes coming!!!!!