The Depression-Era Chocolate Cake That Uses No Butter, Milk, or Eggs—and Tastes Better Than the Real Thing

Check your cupboards right now—you probably have everything needed to make this cake. Flour, sugar, cocoa powder, baking soda, salt, vanilla, vinegar, and oil are common kitchen basics. No emergency grocery store runs required. No expensive specialty ingredients to hunt down.

This accessibility made the recipe precious during tough economic times. It still makes sense today when you want dessert but haven’t been shopping recently.
The simplicity also means you can make this cake almost anywhere, whether you’re at home, camping, or visiting friends who have a basic kitchen setup.

Prepare the Pan and Dry Ingredients

Begin by preheating the oven to 350°F (175°C) to ensure even baking.

Lightly grease an 8×8-inch baking pan, though the cake generally releases easily.

Combine the flour, sugar, cocoa powder, baking soda, and salt directly in the pan, whisking until evenly mixed.

Level the dry ingredients to create an even surface.

Make three shallow wells in the mixture.

Add the vanilla extract to one well, the vinegar to another, and the oil to the third.

Pour the cold water evenly over the ingredients.

Stir gently with a fork until the batter is smooth and just combined, then bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.

Add the Wet Ingredients

Create three shallow wells in the dry ingredients using the back of a spoon.

Pour the vanilla extract into the first well.

Add the vinegar to the second well.

Pour the vegetable oil or melted coconut oil into the third well.

Distributing the liquids separately helps them mix evenly.

Slowly pour the cold water over the entire pan.

Allow the liquid to soak into the dry ingredients briefly.

This prepares the batter for mixing.

Mix It Right in the Pan

Using a fork or small whisk, gently mix the ingredients together.

Stir just until no dry spots remain in the pan.

Scrape the corners and edges to incorporate all the flour.

Avoid overmixing, as this can make the cake dense.

The batter should be smooth but not overly aerated.

Small lumps are acceptable.

Once mixed, gently level the batter.

The cake is now ready for baking.

Cooling and Serving

Slide the pan onto the center rack of your preheated oven.

Bake for 30 to 35 minutes, resisting the urge to open the door too early.

You’ll know it’s ready when a toothpick inserted in the center comes out clean.

Take the pan out of the oven and set it on a cooling rack. Let the cake cool completely in the pan so it sets up properly.

This helps keep the crumb soft and easy to slice.

Once cooled, dust with powdered sugar or add frosting if you’re in the mood.

Slice, decorate, and serve however you like!