Bake It: Great Depression Cake, now fat-free!

Depression like the economy....not your feelings. Although, if you've had a bad day, there are certainly worse things you could drown your sorrows in than a moist and delicious fat-free chocolate cake.

Story goes: this cake was developed originally during the Great Depression when things like butter, eggs, and milk were scarce and ultra-pricey. I was intrigued by its allergen-friendliness (no dairy, no soy, no eggs), but wanted to health up the original recipe a bit.

If you need a little fat or a little more sugar (my ass needs neither.   Truth is, it doesn't need cake either, but it was one of those days....), the original recipe can be found here.

I think it turned out pretty great, especially for the caloric pay off. And it was so easy to make, even a couple of 3-year olds could do it. Give it a try! I baked this in my casserole dish. Double the recipe to bake in a 13x9 pan.

Chocolate Depression Cake
Makes 12 servings
145 cals / 0g fat / 35g carbs / 2g protein

1 1/2 cup flour
3/4 cup sugar
6 TB cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsweetened applesauce
2 tsp vanilla
1 TB white vinegar
1 cup cold water

3/4 cup powdered sugar
1/4 cup cocoa powder
3 TB water
1 tsp vanilla

1. Heat oven to 350. Spray baking dish with cooking spray.

2. In a large bowl, combine flour, sugar, cocoa, salt, baking powder, mix well. Add applesauce, vinegar, vanilla, and water and stir until just combined. Pour batter into prepared pan and bake until set, about 30-35 minutes. Remove from oven to cool.

3. While cake is cooling, prepare glaze. Mix powdered sugar, cocoa, vanilla, and water together until sugar is dissolved and glaze is smooth. Pour evenly over cooled cake.