Vanilla Depression Cake
A simple, eggless, and dairy-free cake that brings a piece of history to your table, created during the Great Depression using pantry staples.
Ingredients
Main Ingredients
- 2 cups All-purpose flour Can substitute with gluten-free flour
- 1 cup Granulated sugar Brown sugar can be used for richer sweetness
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 tablespoon White vinegar or apple cider vinegar Helps to leaven the cake
- ½ cup Canola oil
- 2 teaspoons Vanilla extract Can substitute with almond extract for flavor variation
- 1 cup Water
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- Grease an 8-inch square baking pan.
- In the baking pan, mix together the dry ingredients: flour, sugar, baking soda, and salt.
- Make three depressions in the dry mixture for the wet ingredients.
- Pour the vinegar, oil, and vanilla extract into the depressions.
- Pour water over everything and stir gently until the mixture is smooth.
- Bake in the preheated oven for 30 to 35 minutes, checking doneness with a toothpick.
Notes
Store the cake in an airtight container at room temperature for up to three days, or refrigerate for up to six days if frosted. For freezing, wrap tightly and store in a freezer-safe container for up to six months.