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This chocolate depression cake/Wacky cake is naturally vegan, containing no eggs, butter, or milk, yet still rich, moist, and chocolatey. It’s also mixed directly in the cake pan for the EASIEST vegan chocolate cake ever!

completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface
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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. It’s even mixed directly in the baking pan for minimal washing up, and perfect for getting kids in the kitchen!

Our 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 vegan lemon loaf cake and orange olive oil cake, or browse our list of 35 must-try vegan cakes!

The Ingredients

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

ingredients for Chocolate Crazy Cake measured out against a white surface
  • Flour: Use all-purpose flour or a 50/50 blend of AP and whole wheat.
  • Cocoa powder: Use unsweetened cocoa powder.
  • Sugar: We use regular sugar but use unrefined coconut sugar or raw cane sugar if preferred.
  • Leavening agents: You’ll need baking powder and baking soda to provide the texture and lift for this eggless chocolate cake recipe.
  • Vanilla extract: Use natural vanilla. This will add subtle flavor depth.
  • Salt: Just a little enhances the chocolate flavor in this wacky chocolate cake.
  • Vinegar: Use regular white vinegar or apple cider vinegar. When paired with the leavening agents, this provides the eggless chocolate cake with lift and fluffy texture.
  • Oil: Neutral oils like vegetable oil or canola oil work best for this chocolate wacky cake. Coconut oil also works.
  • Water: You’ll need lukewarm water to bring the batter to the correct consistency. Alternatively, use plant-based milk for a softer, richer vegan chocolate cake.

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 buttercream frosting or use other complimentary flavors like dairy-free chocolate, coconut, peanut butter, salted caramel, coffee, strawberry, raspberry, etc.
  • 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).

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.

  • 1) First, preheat the oven to 350F/175C.
  • 2) Then, sift all the dry ingredients into an ungreased 8-inch cake pan and spread them evenly in the pan.
  • 3) Use your fingers to create three ‘wells.’ Pour the vanilla into one, vinegar in one, and oil in the other. Then pour the water over everything and use a whisk or spatula to stir until the batter is smooth.

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

  • 4) Transfer the plant-based chocolate wacky cake to the oven and bake for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean/ the cake shrinks in from the sides of the pan.
  • 5) 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 coconut whipped cream, and some fruit. Slice and enjoy!

FAQs

Can you make this vegan chocolate wacky cake batter into cupcakes?

That should work, yes. Mix the batter in a bowl and pour it into a cupcake tin (until about 3.4 full). Bake for between 15-20 minutes at 350F, until a toothpick inserted into the center comes out almost clean (a few crumbs are fine but not wet batter).

You can also attempt mini cupcakes/muffins and reduce the cooking time to just 10-15 minutes.

Can I make this vegan chocolate wacky cake into a layered cake?

You could either slice the baked cake in half OR divide the batter between two 8-inch cake pans and reduce the baking time to around 20 minutes (using a toothpick to check doneness). Then spread the filling (frosting, nut butter, jams, etc.) between the two cake layers.

Can I make it gluten-free?

Depression cake recipes rely on the gluten in the flour for structure, so we can’t guarantee results. However, if you want to try, we recommend using an all-purpose gluten-free flour blend like Bob’s Red Mill or King Arthur’s. Let us know in the comments if you try it.  

Could I use Dutch Processed Cocoa?

We haven’t tried. Dutch-processed cocoa has a neutral pH, whereas regular cocoa powder is acidic, so it will interact differently within the batter. Let us know if you try it.

Top Recipe 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.

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.

More Vegan Chocolate Desserts

Photos by Alfonso Revilla

EASY Chocolate Depression Cake [Wacky Cake]

4.97 from 52 votes
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 8 servings
This chocolate depression cake/Wacky cake is naturally vegan, containing no eggs, butter, or milk, yet still rich, moist, and chocolatey. It’s also mixed directly in the cake pan for the EASIEST vegan chocolate cake ever!

Ingredients 

  • 1 ½ cups of flour
  • 1 cup of granulated sugar
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3 tablespoons of cocoa powder
  • ¼ teaspoon of salt
  • 1 tablespoon of vanilla extract
  • 1 tablespoon of white or apple cider vinegar
  • 5 tablespoons of vegetable or canola oil
  • 1 cup of lukewarm water

Instructions 

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Sift all the dry ingredients into an ungreased 8″ cake pan and spread.
  • Use your finger to make three holes in the dry ingredients. Put the vanilla in one hole, the vinegar in the second hole and vegetable oil in the third hole. Pour the water over everything and stir until the batter is smooth. Make sure to get the corners of the pan!
  • Bake at 350 for about 30 minutes or until the cake starts to shrink in from the sides.
  • Top it with whatever you’d like, but I like powdered sugar and fruit.

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.  

Nutrition

Calories: 269kcalCarbohydrates: 44gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.04gSodium: 265mgPotassium: 58mgFiber: 1gSugar: 25gCalcium: 37mgIron: 1mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Jake
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Jake

Jake switched to a plant based diet in 1996 and quickly realized he had no idea how to cook. All these years later and he’s still trying to figure it out…

More about Jake

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Comments

  1. I just made this cake! Super easy! And it’s sooo moist! Question .. can I add coconut oil instead of vegetable oil?

  2. 5 stars
    I love this cake! My non-vegan family friends love it too. I usually add homemade vegan vanilla icing.

    Some people have asked if it can be made using GF flour—I tried this tonight using Trader Joe’s 1:1 substitute and it did NOT turn out. Had to toss the cake unfortunately.