The Quarantine Kitchen: Depression Era Chocolate Cake

I actually stumbled onto this recipe while researching dishes/desserts that were egg, dairy, and nut-free. This cake is super moist and super fudgy. The glaze does have dairy, but you can use soy or almond milk and margarine instead. This is the perfect recipe to throw together for upcoming birthdays if you can’t get out to pick up a box cake or a store-bought confection.

Cake Ingredients:

1 1/4 cup all-purpose flour

1 cup Sugar

1/3 cup Cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup hot water

1 teaspoon vanilla

1/3 cup vegetable oil

1 teaspoon white or apple cider vinegar

Glaze Ingredients:

1/2 cup sugar

4 tablespoons butter

2 tablespoons milk

2 tablespoons cocoa

2 teaspoons vanilla

Preheat oven to 350°.

In a glass 8×8 pan, mix flour, sugar, cocoa, baking soda, and salt with a fork until well blended. Add water, vanilla, oil, vinegar and mix well, scraping the sides down. Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool for 2 hours.

For glaze:

In a saucepan, bring sugar, butter, milk, and cocoa to a boil while stirring. Reduce heat and simmer 2 minutes. Remove from heat and stir 5 minutes. Add vanilla and pour onto cooled cake. Cool an additional hour.

Let us know how your cake turns out– share it with us! Got a quarantine-worthy recipe of your own? We want to try it too! Keep it simple and email!