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Depression cake with a twist

depression cake
depression cake
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RECIPE BY:    Giselle Trujillo

NOTES:    This recipe is for my regular chocolate depression cake, and  I modified the original recipe. I found the original chocolate depression cake recipe about 9 years ago when I became a pescatarian and I wanted a healthy chocolate cake recipe with minimal ingredients.   I found this depression cake recipe and made several variations of it.

I kept the sugar content low in all variations.  In fact I put in less sugar than original recipe calls for.  

HISTORY OF THIS CAKE:   According to my research, “The Depression Cake” or “War Cake”, was created during the American Depression Era from 1914-1918, when dairy products were not always available but people wanted something fun to eat, it was delicious and affordable because it did not include milk, butter or eggs.

DIET:    Vegetarian, Pescatarian, no eggs, no milk, no, butter

OPTIONAL VARIATIONS:  

Banana – 1 ripe mashed banana to recipe

Coconut – 1 cup of dry coconut shreds

Chocolate chip – 1 cup of semi sweet or dark chocolate chips

If you mix all ingredient you will have. Avery dense cake.  Just cut all the variations in half. 

OPTIONAL TOPPINGS:  

Apple –  2 apples, sliced and sautéed  in small pot, covered in low to medium heat to soften the apples, I added some organic cinnamon powder.  Once soft let cool.

Cut your cake piece, add a nice layer of “Sander’s” caramel spread then spread your apples.   

Very delicious!!!

PREPERATION TIME:    10 minutes

COOK TIME:    35 – 45 minutes

SERVINGS:    8 generous pieces

INGREDIENTS:    (9) total

  1. 1 1/2 cup of all purpose flour
  2. 1/4 cup of organic brown sugar
  3. 1 cup of cold tap water
  4. 1/4 cup of pure cocoa powder
  5. 6 tablespoons of veggie oil or olive oil
  6. 1 teaspoon of organic dark vanilla
  7. 1 teaspoon of baking soda
  8. 1 teaspoon of organic sea salt
  9. 1 teaspoon of white vinegar

HEAT OVEN:   350 degrees

DIRECTIONS:  

  1. Preheat your over while preparing your cake. 
  2. Mix well all your dry ingredients (flour, sugar, cocoa powder, baking soda, salt.  Make a hole in the middle of your dry mixture.
  3. Add your wet ingredient in the center of your dry mix (water, oil, vanilla and vinegar).
  4. Mix all ingredient well with a mixer or fork.   Mix well.
  5. If adding any additional like fruits, nuts or chocolate, this is the time to add them.  Mix everything well.  
  6. Pour your cake in either a pound cake pan or a circular 2 to 4 inches deep pan.
  7. Once your over has reached the 350 degrees temperature, put in the oven for 35 to 45 minutes.  
  8. At 35 minutes poke your cake with a toothpick or fork to see if batter has cooked.  If cake is ready your pick or fork with come out clean, if not the batter will to your pick or fork.   Cake should be fully cooked by 45 minutes depending on your over.
  9. Once your cake baking time is done, take the cake out, let it cool completely on the counter.  Once cake is fully cooled, cut and enjoy.

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