09/02/2026
Before Depression Cake became a charming vintage recipe, it was poverty hidden beneath chocolate frosting.
No butter. No milk. No eggs.
Not because it was trendyâbut because families couldnât afford to spare them.
This recipe came from my stepdadâs mother. I transformed her Depression-era chocolate cake into a sourdough version, then adapted and tested it at 6,300 feet in my Colorado kitchen.
Some family recipes preserve celebrations.
Others preserve the things nobody wanted to tell the children.
Welcome to Dark History Kitchenâa Mama on the Prairie Original. đ¤
MOM CLARKâS SOURDOUGH DEPRESSION CHOCOLATE CAKE
V2 | 9Ă13-inch cake | Tested at 6,300 feet
DRY INGREDIENTS
⢠360g all-purpose flour
⢠350g granulated sugar
⢠43g unsweetened cocoa powder
⢠1 tsp fine salt
⢠1½ tsp baking soda
⢠1 tsp instant espresso powder, optional
WET INGREDIENTS
⢠200g sourdough discard or active starter
⢠â
cup avocado oil
⢠2 tsp vanilla extract
⢠1 Tbsp apple cider vinegar or white vinegar
⢠1ž cups lukewarm water
INSTRUCTIONS
1. Heat oven to 350°F. Grease a 9Ă13-inch metal or disposable aluminum pan. Place a thin disposable pan on a rimmed baking sheet for support.
2. Whisk together the dry ingredients.
3. In a separate bowl, whisk the starter, avocado oil, vanilla, vinegar and water until reasonably smooth.
4. Pour the wet mixture into the dry. Whisk only until no dry flour remainsâdo not overmix.
5. Pour into the prepared pan. At 6,000â7,000 feet, begin checking around 25â27 minutes. Most cakes will finish in approximately 27â34 minutes in thin aluminum or 28â35 minutes in a sturdier metal pan.
6. Remove when the center springs back lightly and a toothpick has a few moist crumbsâbut no wet batter. Donât wait for a bone-dry toothpick.
7. Cool completely before frosting.
Save this piece of edible history, and follow for the recipesâand secretsâhistory left behind.
