Depression cakes were invented by resourceful moms during the Great Depression when milk, sugar, butter and eggs were in short supply. Moms still managed to find ways to bake for their families without those ingredients, because moms are awesome!
We’re living in some strange times now as well and the things we’re used to being able to buy are not on our store shelves. Plus, many people are avoiding shopping altogether. So, baking things with items we already have in our pantries has once again become important.
As an added benefit, depression cakes are perfect for people with food sensitivities. My daughter is gluten and dairy-free and usually has to sit out at family dinners when we have dessert. I have found that depression cakes are the answer.
Because I can’t leave well enough alone, I added a dairy-free peanut butter frosting that is divine. Now, my daughter can have cake for dessert, IF we can keep the rest of the family from eating it all!
Cake
- 1 cup sugar
- 1 ½ cups gluten-free flour (or regular flour)
- 3 Tablespoons baking cocoa
- ½ teaspoon baking soda
- 1 teaspoon vinegar
- 1 teaspoon vanilla
- 5 Tablespoons vegetable oil
- 1 cup room temperature coffee
- Optional 1/3 cup dairy-free chocolate chips
Preheat oven to 350 degrees. First, make sure you have a cup of leftover room temperature coffee (instant and decaf is fine). Grease an 8 x8” square pan (you can double this recipe and use a 9 X 13” pan). Stir together the dry ingredients and then add the wet. You can stir this all together right in the pan but I prefer stirring it in a bowl and transferring it. If you are using GF flour, remember not to over-stir or the cake becomes gummy. After you spread the batter in the pan, sprinkle chocolate chips on top (or nuts, etc.). Bake for approximately 35 minutes or until a toothpick comes out clean (longer if you’ve doubled the recipe). Don’t overbake, it will continue to bake a bit while it cools. Let cool completely.
Frosting
- ¾ cup peanut butter
- ½ cup coconut oil – slightly softened, but not melted (you can use butter)
- 1 teaspoon vanilla
- 2 cups powdered sugar
- ½ teaspoon salt
- 2-4 Tablespoons almond milk
Beat the peanut butter and coconut oil together until well-mixed. Add the vanilla and stir. Add in the powdered sugar and salt (mixture will be stiff). Add almond milk until desired consistency is reached. You will have enough frosting for a thick layer on a square cake or a thin layer on a 9-13” cake.
And, there you have it. I call it my quarantine/depression cake. Try it and know that you’re eating a little bit of history!
Read more of Ann’s contributions to AllMomDoes here.
