EASY Chocolate Depression Cake [Wacky Cake]

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!

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.

• 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

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

• Chocolate avocado pudding
• Super simple chocolate mousse
• High-protein chocolate waffles
• Chocolate peanut butter bark
• Silken vegan chocolate peppermint pie
• 4-ingredient vegan chocolate pie
• Double chocolate chip peppermint cookies

Photos by Alfonso Revilla