I had an urge for chocolate cake yesterday, and remembered this cake, which some call Depression Cake because if its apparent roots in the 1930s. It takes no eggs or dairy to make, and the story goes that it was developed as a means of making a special treat when one didn’t have the ration coupons for eggs or butter.
That said, it’s been made in my family for as long as I can remember. Many of us have special dietary needs or food allergies, especially to dairy or eggs, and this is one of the recipes that can be eaten by nearly everyone. In fact, I remember my Grandmother Fern mixing this recipe up right in a well-seasoned baking pan, which would certainly cut back on the number of dishes that needed washing later.
My mother and sister discovered that if you substitute rice flour for the all-purpose wheat flour, it can be made to be gluten-free, too.
The recipe also can be easily doubled to bake in a 9 by 13 pan. Choose your favorite frosting or just sprinkle on powdered sugar when it’s cool for a pretty topping.
Grandma’s Miracle Chocolate Cake
1 1/2 c. AP flour
1 c. White sugar
3 T. Cocoa
1 t. Baking soda
1 t. Baking Powder
1 c. Water
1 T. Vinegar
2/3 c. Oil
1 t. Vanilla
Whisk wet ingredients into dry ingredients until well-blended. Pour into a greased 8-inch square or round baking pan. Bake at 350 degrees for 25 to 30 minutes, until a clean knife or toothpick inserted in the center comes out clean.