Depression Vanilla Cake Recipe
Depression Vanilla Cake is a simple, comforting dessert from the Great Depression era, made without eggs, milk, or butter. Combine flour, sugar, baking soda, and salt in a bowl. In another bowl, mix water, vegetable oil, vinegar, and vanilla extract. Stir the wet ingredients into the dry mixture until smooth. Pour into a greased pan and bake until golden. This cake is light, moist, and surprisingly delicious.
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- 8-inch round or square baking pan
- Parchment paper (optional)
- Cooling rack
Ingredients
- 1 ½ cups 190 g all-purpose flour
- 1 cup 200 g granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup 240 ml water
- 1/3 cup 80 ml vegetable oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
Instructions
Step 1: Preheat the Oven
- Begin by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round or square baking pan. Alternatively, line the pan with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, and salt. This helps to evenly distribute the baking soda and ensures a smooth batter.
Step 3: Mix Wet Ingredients
- In another bowl, whisk together the water, vegetable oil, white vinegar, and vanilla extract. The vinegar is essential as it reacts with the baking soda to give the cake its rise.
Step 4: Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing to ensure your cake remains light and fluffy.
Step 5: Bake the Cake
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick into the center of the cake; it should come out clean.
Step 6: Cool and Serve
- Let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. Allow it to cool completely before slicing and serving.
Notes
1. Variations: Feel free to add a pinch of cinnamon or nutmeg for a hint of spice, or fold in some chocolate chips for extra flavor.
2. Frosting: This cake pairs well with a simple glaze or frosting. A dusting of powdered sugar also works perfectly.
3. Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.