What have you been spending your time doing during quarantine? We know many have turned to stress baking to pass the time. But what do you do if you run out of dairy? Have no fears! You can always make a “depression cake” that omits any dairy from the recipe. That’s right, no milk, butter, or eggs needed.

While some people call this a “wacky cake,” you will need sugar, flour, some cocoa powder, and a few other common baking ingredients. You will need some baking utensils as well which we will get to later. For toppings, you can use powdered sugar or whipped cream, but the end result doesn’t need an added topping. When finished you will have an amazingly delicious cake that didn’t need any dairy at all.

This cake was popularized during the Great Depression when food options were almost completely limited. It is making a return to many homes because of the coronavirus pandemic.

Chef Michael Zebrowski, a lecturing instructor in baking & pastry arts at the Culinary Institute of America, reported to “TODAY Food” that the trick of the “depression cake” is that it changes out less expensive ingredients that still get the same jobs done for more pricey ones.

“Butter usually serves to keep cake soft and tender by coating the flour in fat and preventing it from developing a tough gluten matrix,” he explained. “In this recipe, butter is replaced with vegetable oil, which can achieve a similar effect, but with significantly less cost.”

Zebrowski mentioned that eggs usually leaven cakes and give them form and structure but they can easily be replaced, too. “Here, the eggs are replaced with a combination of vinegar and baking soda, which foams up quickly, making the cake light and fluffy.”

Tracy Wilk, the lead chef at the Institute of Culinary Education, commented to TODAY that “depression cake” is very similar to a vegan cake, and that many of the older cake recipes (like red velvet) use oil for its moisture effects and the minimal price.

“Look around to see what’s in your kitchen,” Wilk offered. “You don’t have butter? Try oil. I recommend you use a neutral oil, like canola or vegetable so you don’t pass a flavor onto your cake. When I bake at home and my recipe calls for milk, I usually end up using a non-dairy milk because that’s what I keep in my fridge for coffee. Once you understand the science of baking, recipes are merely just suggestions.”

Emily Luchetti, Executive Pastry Chef for Marlowe, Park Tavern, and The Cavalier Restaurants in San Francisco talked to TODAY and mentioned that the “depression cake” is a classic that many pastry chefs across the country know how to make quite easily.

“This cake is quick and easy to make — one bowl, no mixer,” she said. “You can add chocolate chips and cover it with whipped cream, ganache, peanut butter cream cheese frosting. Pretty much anything works,” she said. Luchetti went on to say that she’s tried using water or coffee in the recipe, which gives it an extra intensity.

Her best piece of advice to home bakers is to relax: “If it comes out of the oven a bit goopy, put it in a bowl and call it a pudding,” she said. “Too dry, break into pieces and serve with fresh cream or ice cream.”

We recommend that you try this version, featured on Salon.com:

Ingredients:

• 1½ cups all-purpose flour
• 1 cup of sugar
• 1/4 cup unsweetened cocoa powder (or black cocoa)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon white or apple cider vinegar
• 1 teaspoon vanilla extract
• 6 tablespoons vegetable oil
• 1 cup cooled brewed coffee (or water)

Instructions:

• Preheat to 375°F. Grease an 8-inch round or square pan.
• Mix the flour, cocoa, baking soda, salt, and sugar. Poke three holes into the mix. Pour the vanilla, vinegar, and oil into each hole.
• Add the coffee and stir the ingredients until well blended. Add to the pan.
• Bake for 35 minutes, or until the top is set but springy. Cool the cake in the pan, then top with the frosting of your choice or enjoy plain.

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Source: Salon, TODAY Food, Pexels