Wednesday, April 10, 2013

GF Depression Cake - Egg, Butter and Milk Free Too!

I found this recipe on Facebook last week. It was not GF, but that was a simple conversion. A friend told me this is called Depression Cake as it was first made during the Depression Era when egg, milk and butter were scarce and expensive!

I topped the cake with Hershey's chocolate frosting which does have butter and milk so you will want to top it with your favorite frosting if you have a milk allergy. This cake took about 5 minutes to prep and the frosting was just as easy! If you are hesitate to bake as it seems too daunting, I encourage you to try this recipe!!

GF Depression Cake:

3 Cups GF multi-purpose flour
6 Tbsp. cocoa (unsweetened)
2 Cup white sugar
2 tsp. baking soda
1 tsp. salt

2 tsp. white vinegar
2 tsp. pure vanilla extract
10 Tbsp. vegetable oil
2 Cup water


Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 9 x 13 baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool.


1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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