The Ration Era, a time marked by scarcity and ingenuity, gave birth to creative cooking methods and recipes that continue to intrigue and delight us today. One such culinary gem is the Ration Era Chocolate Cake, a testament to resourcefulness and the ability to find joy even in challenging times. In this blog post, we’ll take a journey back in time and explore the process of baking a Ration Era Chocolate Cake—a treat that carries the flavors and spirit of a bygone era.

Watch how I make this cake in the video, Press play and it will start right at the chapter!

During World War II, rationing of ingredients like sugar, butter, and eggs meant that bakers had to make do with what they had. This led to the development of recipes that used limited supplies while still delivering satisfying flavors. The Ration Era Chocolate Cake, also known as a Depression Cake, is a prime example of this culinary ingenuity.

Is it really possible to make a chocolate cake without milk or eggs?

Yes, it is possible to make a chocolate cake without milk or eggs. As these ingredients for heavily rationed during WWII, alternative ingredients were utilized – or they were left out all together!

What are the main ingredients for a ration-era chocolate cake?

The main ingredients for a ration-era chocolate cake typically include flour, cocoa powder, sugar, baking soda, water, vinegar, and a fat source like vegetable oil or margarine. These ingredients were used to substitute for the scarce or rationed milk and eggs.

What does the vinegar do in this cake recipe?

The vinegar in this cake recipe reacts with the baking soda to create carbon dioxide gas. This gas helps leaven the cake and provides some rise and aeration, similar to what eggs would do in a traditional cake recipe.

Can you customize this chocolate cake with additional ingredients?

While the basic ration-era chocolate cake recipe focuses on simple, readily available ingredients, you can add variations if you have access to them. For instance, you can incorporate chopped nuts, dried fruits, or a dusting of powdered sugar for extra flavor and texture, depending on what was available during the ration era.

Ration-Era Chocolate Cake

adapted from Cooking Light's WWII Ration Cake Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Dessert

Ingredients

  

• 2 1/4 cup all purpose flour
• 1 1/4 cup sugar
• 6 tbspn unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cup cold water
• 1/2 cup vegetable oil
• 1 1/2 tbspn white vinegar
• 1 tspn vanilla
• baking oil spray
• 1 heaping tbspn confectioner's sugar, for dusting on top

Instructions

 

• Preheat oven to 350 F.
• Combine flour, sugar, cocoa, baking soda, and salt in a bowl. Stir with whisk to evenly distribute ingredients.
• In another bowl, stir together cold water, oil, vinegar, and vanilla. Add water mixture to dry ingredients and stir until just combined.
• Spray a 13×9 baking dish.
• Pour the batter into the baking dish and bake for 20-25 minutes or until a wooden stick inserted comes out clean.
• Dust the top with confectioner's sugar and serve with coffee or tea!

Keyword chocolate cake, no eggs chocolate cake, no milk chocolate cake, ration chocolate cake

Ingredients: To create a Ration Era Chocolate Cake, you’ll need the following ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vinegar
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• 1 cup water

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round baking pan.
2. Combine Dry Ingredients: In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. These simple ingredients form the base of the cake.
3. Create Wells for Wet Ingredients: Make three wells or indentations in the dry ingredient mixture. These will be for the vinegar, vanilla extract, and vegetable oil.
4. Add Wet Ingredients: Pour the vinegar into one well, the vanilla extract into another, and the vegetable oil into the third well.
5. Pour Water: Pour the water over the entire mixture. Don’t worry if it looks a bit lumpy; it’s all part of the process.
6. Mix Until Smooth: Using a fork or whisk, mix the ingredients until smooth and well combined. The vinegar and baking soda will create a reaction that helps the cake rise.
7. Baking: Pour the batter into the prepared baking pan and place it in the preheated oven. Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before serving.

Enjoying the Nostalgia: Baking and enjoying a Ration Era Chocolate Cake brings with it a sense of nostalgia and a connection to the past. Despite the limitations of the time, people found ways to create flavorful and satisfying treats that brought comfort and joy. As you savor each bite of this simple yet delicious cake, you’re not only enjoying a delightful dessert but also paying homage to the resilience and creativity of the Ration Era.

Have you ever made a Ration Era Chocolate Cake? Let us know below!

Baking a Ration Era Chocolate Cake is a beautiful way to honor the resourcefulness of the past while savoring a slice of history. As you indulge in this cake, let it serve as a reminder that even in challenging times, there’s room for creativity, joy, and the simple pleasure of a homemade treat.