This 1930s-Style Vegan Chocolate Cake Tastes Like the Great Depression Never Happened

This cake isn’t just chocolatey. It’s chocolatey with grit.
Born from pantry staples and no fancy nonsense.

During the Great Depression, people didn’t have eggs, butter, or milk lying around. So they got creative. And the result? A cake so good it stuck around for nearly 100 years.

Now we’re giving it a vegan twist. But honestly, it was halfway vegan already.

History

In the 1930s, ingredients were expensive. Families had to stretch every penny. That meant no eggs, no butter, and definitely no milk for baking.

But chocolate cake still found a way. This cake—often called “wacky cake” or “depression cake”—was made with just a handful of ingredients: flour, cocoa, vinegar, baking soda, and oil.

It was mixed right in the pan (less cleanup), and it didn’t taste like sacrifice. It tasted like hope. This cake was cheap, quick, and delicious.

Equipments

• 8-inch square or round cake pan (this 6 piece set will hook you up for a long time!)
• Mixing bowl (I love this mixing bowl set) (or mix directly in the pan, old-school style)
• Whisk or fork
• Measuring cups and spoons
• Spatula (optional)
• Oven

Ingredients

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ⅓ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp vanilla extract
• 1 tbsp white or apple cider vinegar
• 5 tbsp vegetable oil (or melted coconut oil)
• 1 cup cold water

Instructions

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).
Lightly grease your pan or line it with parchment paper.

Step 2: Mix the Dry Stuff

In your pan or bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
Use a whisk or fork to make sure everything’s well blended.

Step 3: Make 3 Little Wells

Make 3 small holes in the dry mix.
In one hole, pour the vinegar. In the second, pour the vanilla. In the third, pour the oil.
It’ll look weird. That’s okay.

Step 4: Add the Water

Pour the cold water over everything.
Now mix it all together until smooth. No lumps. Just cake batter goodness.

Step 5: Bake It

Put it in the oven and bake for 30 minutes.
Poke the center with a toothpick—if it comes out clean, it’s ready.

Step 6: Cool and Serve

Let it cool in the pan for 10 minutes.
Then slice it up and eat as-is, or top with a dusting of powdered sugar or vegan frosting.

Special Notes

• Want it richer? Add ¼ cup of dairy-free chocolate chips before baking.
• This cake is amazing with peanut butter frosting.
• Store it covered on the counter for 2 days or in the fridge for 5.
• It’s freezer-friendly too.

Nutrition (Per Slice)

• Calories: 290
• Fat: 11g
• Carbs: 45g
• Sugar: 22g
• Fiber: 2g
• Protein: 3g