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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.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-9.jpg)
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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. 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.
Step 1: First, preheat the oven to 350F/175C. Then, add all the ingredients into a bowl or an ungreased 8-inch cake pan and spread them evenly in the pan.
Step 2: When adding the wet ingredients, I like to use my 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.
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
Definitely. 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 350 degrees F, 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 to 15 minutes.
I like to double the recipe and divide the batter between two 8-inch cake pans (9-inch pans work, too). Then wait until they are completely cooled and spread the filling (frosting, nut butter, jams, etc.) between the two cake layers.
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.
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.
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.
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Chocolate Depression Era Cake (Wacky Cake)
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-300x300.jpg)
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Video
Ingredients
- 1 ½ cups flour
- 1/4 cup cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup of lukewarm water
- 1 1/2 teaspoon vanilla extract
- 1 tablespoon of white or apple cider vinegar
- 1/4 cup of vegetable oil
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly grease an 8- or 9-inch cake pan.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt.
- Add the water, vinegar, vanilla extract, and oil. Stir until just combined and smooth. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for about 30 minutes, or until the cake begins to pull away from the sides and a toothpick inserted in the center comes out clean.
- Let cool before serving. Top with powdered sugar, fruit, or your favorite frosting.
Notes
- Ensure the leavening agents are in date: Otherwise, the cake won’t rise properly.
- If you want to make cupcakes, mix the batter in a bowl and pour it into a cupcake tin (until about 3/4 full). Bake for between 15-20 minutes, until a toothpick inserted into the center comes out almost clean.
- For a layered cake, double the batch and divide evenly into two pans. Allow to cool completely before spreading the filling.
- If you want vanilla, I also have a great recipe for vanilla depression era cupcakes.
Thank you so much for this amazing cake recipe. We were hosting a birthday party that would include vegans. I found your site and scrolled through for ideas. Then I remembered that depression/wacky cake is vegan, so looked for one here. I found the same recipe use and doubled it and baked in a 12” Wilton cake pan. At the same temp and duration, it was absolutely delicious and moist. Only changes were 1/2 coffee and 1/2 water and Himalayan sea salt in stead of regular. The requested birthday cake, a Carvel ice cream, had fewer takers! I will always use this recipe from now on!
Nice! It’s such a great recipe! So glad you enjoyed it!
Yummy yummy chocolate cake
This was such an easy chocolate cake to bake, and the flavor was really delicious. Certainly going to bake this more often!
Gotta love how simple and easy this cake is to whip up! So good!
This cake is ABSOLUTELY delicious! I wouldn’t change anything about it. It tastes high end and there’s nothing depressing about it at all!!!
Ha, love it! It’s a super simple yet delicious treat, that’s for sure!
Really delicious and simple to do. It turned out very fluffy. I used 150 grams of sugar, instead the suggested amount and turned out great!
Definitely will do more often, thank you!!
That’s so awesome! Thanks so much for sharing your adaptations! I’ll have to give that a go next time!
Is there a way to make this without the cocoa, like into a vanilla flavored cake? It’s the perfect recipe for my sister’s dietary restrictions but she can’t eat chocolate!
Hi! We at Plant-Based on a Budget haven’t tried that out yet so can’t guarantee the results. But please let us know how it turns out if you end up giving it a go!
This sounds wonderful, I want to run to the kitchen to try it now! 🙂 Perhaps I should wait until after work…
If the amount of flour is easy to get wrong then using weight rather than volume will make the recipe more consistent for readers.
That’s a great thought! Hope you enjoy it if you give it a go! It’s a yummy one!
This looks great! Do you think the cake is strong enough to be cooked in a bundt pan and then tipped out?
We here at plant-based on a budget haven’t tried that out yet so can’t guarantee the results, however please let u know if you end up giving it a go!
has anyone tried it using a gluten free flour?
Hi! We at Plant-Based on a Budget haven’t tried that out yet for this recipe. If you do, we recommend using an all-purpose gluten-free flour blend like Bob’s Red Mill or King Arthur’s. Please let us know how it turns out if you try it!
I’ve never heard of depression cake, but this cake definitely made me happy!
Love this!! You are not alone in that ha!
What an interesting and fun way to make a luscious chocolate cake! Can’t wait to give it a try!
You’re going to love it! Let us know what you think 🙂
Love how easy this cake is to make!
Right?! So easy and tasty!
The easiest chocolate cake ever!
Right?! So simple and tasty!
What is a cup in grams. Sorry from uk
201.6 grams 🙂 Enjoy!
love this cake recipe! It’s easy to make and so flavor!
Right?! So simple and delicious!
What are the amounts of ingredients for a cake?
You can find the amounts in the recipe card close to the bottom of the page 🙂
Can I use unsweetened applesauce instead of the oil? Thanks!
We at PBOAB haven’t tried that sub out yet so can’t guarantee the results. If you do give it a try, please let us know how it turns out!
Yes, I would like to know too if it can be made without oil. Might have to just try it!
Please let us know how it turns out if you end up trying it without oil 🙂
My husband and I were just talking about finding a cake like this to make for my birthday! My mom is vegan so we wanted to find something she could eat with us. I will be trying this next week!
Perfect! Hope you all enjoy it and happy early bday to your mom 🙂
love a good plant based cake recipe thanks
This plant-based cake is so simple to whip up too!
So easy and tasty! Love this cake!
How is this plant based off you’re using oil???
Since the oil stems from plants and is without animal products, it’s plant-based! 🙂