Chocolate Depression Era Cake (Wacky Cake)

This chocolate depression era cake, which is also called “wacky cake” is naturally vegan, containing no eggs, butter, or milk, yet still rich, moist, and chocolatey. It’s a century old recipe that has stood the test of time.

What Is Chocolate Depression Cake (Wacky Cake)?

Depression-era chocolate cake (also referred to as “war cake”) is a classic cake recipe made during the great depression, and dating back to World War I. Due to ingredients being either too expensive or hard to find, cakes at this time were made with little to no milk, butter, eggs, and sometimes even sugar.

While having to rely on cheap and minimal ingredients (some families survived on $5 per week!), this “poor man’s chocolate cake” was a far more affordable option. However, through clever ingredient swaps. I.e., milk to water, eggs to baking powder, butter to lard, etc., it still maintains a rich and chocolatey flavor.

In the case of “wacky cakes,” also called “chocolate crazy cake”, “wowie cake,” “joe cake,” and “wacky chocolate cake” (popular during World War II), the butter was substituted for vegetable oil, making the easiest accidental vegan chocolate cake recipe out there. You can even mix it directly in the baking pan for minimal washing up, and perfect for getting kids in the kitchen!

My version is a fairly typical wacky cake recipe. However, depending on your budget and what’s in your kitchen, it’s also easily customizable with various mix-ins, toppings, and flavor variations. You can also use this recipe to make a layered cake or cupcakes. So, let’s jump right in!

Want to try more delicious vegan cake recipes? Check out this chocolate zucchini cake, vegan lemon loaf cake and orange olive oil cake, or browse our list of 35 must-try vegan cake recipes!

The Ingredients

This accidentally vegan chocolate cake is made entirely of simple, inexpensive pantry staples.

What Could I Add To Vegan Chocolate Cake?

This vegan chocolate crazy cake is easy to customize and add to in several ways, including:

• Coffee: Instead of water, use coffee. Weak/regular coffee enhances the chocolate flavor with complex depth. Make it strong for a vegan mocha cake.
• Cinnamon: For subtle, warm flavor and depth in this easy vegan chocolate cake.
• Orange zest: We love chocolate orange, so why not make a chocolate orange wacky cake recipe? All you need is the zest of one orange. For more flavor, add a few drops of orange flavoring.
• Vegan chocolate chips: You can never have too much chocolate.
• Nuts/seeds: Add a handful of crushed/chopped nuts or seeds (walnuts, pecans, pistachios, sunflower seeds, etc.) to the batter for crunch.
• Frosting: Refer to this vanilla lemon buttercream frosting or use other complimentary flavors like dairy-free chocolate, coconut, peanut butter, coffee, strawberry, raspberry, etc. Fun fact, Pillsbury frostings are all vegan!
• Glaze topping: Instead of a thick, fluffy frosting, pour a simple vegan chocolate glaze over the vegan depression chocolate cake by combining 200g melted dark chocolate (above 55% cocoa) with 90g coconut oil OR about ¾ cup vegan cream (like full-fat coconut milk or soy cream). This pumpkin glaze works great on it, too.

You could then sprinkle the covered cake with toasted coconut flakes, flaky sea salt, shaved vegan chocolate, crushed nuts, berries, etc.

How to Make Chocolate Wacky Cake?

Follow five simple, low-fuss steps to prepare this chocolate wacky cake recipe. This vegan chocolate depression cake recipe is perfect for any special occasion: birthdays, baby showers, mother’s day, Easter, and more.

Make sure to mix the corners of the pan, so there aren’t lumps of unmixed ingredients in the wacky cake batter.

Step 4: Transfer to the oven and bake for 30 minutes. Remove the vegan cake from the oven and allow it to cool for at least 15 minutes before removing it from the pan to cool on a wire cooling rack.

You can then top the cake with your favorite toppings (listed above) or simply with powdered sugar, optional vegan whipped cream, and some fruit. Slice and enjoy!

FAQs

Toni’s Tips and Notes

• Measure flour accurately: Fluff up the flour in its bag, use a spoon to transfer it to the measuring cup, then use the back of a knife to level the top. This way, you won’t accidentally add too much and have a dense cake.
• Don’t over-mix the batter: If you overwork the gluten in the flour, the vegan chocolate cake may become dense and/or rubbery.
• For less mess: Add parchment paper to the pan, leaving an overhang for easier removal.
• Ensure the leavening agents are in date: Otherwise, the cake won’t rise properly.  
• Adjust the sugar amount: Feel free to slightly increase or reduce the sugar in the recipe to personal preference.
• If you want vanilla, I also have a great recipe for vanilla depression era cupcakes.

Storage Instructions

Once baked and cooled, store any leftover vegan chocolate crazy cake in an airtight container at room temperature for 4 days or in the fridge for up to a week.

If you’ve used a frosting/ ganache, it’s best to store it in the fridge.

Can You Freeze Chocolate Depression Cake?

You can freeze the plant-based chocolate depression cake/ wacky cake either whole or sliced and wrapped tightly in plastic wrap for up to 3 months. Defrost it at room temperature for about 2-3 hours.