Depression-Era Crazy Cake: The Chocolate Cake That Needs No Eggs, Butter, or Milk

Depression-Era Crazy Cake, also known as Wacky Cake, is a rich, moist, and fluffy chocolate cake that became popular during the Great Depression. This cake is unique because it’s made without eggs, butter, or milk—ingredients that were scarce at the time. Despite its humble origins, it’s incredibly delicious and has stood the test of time. Perfect for those looking for a budget-friendly and dairy-free treat!

History

This cake was born out of necessity when rationing made dairy and eggs hard to come by. Home bakers got creative, using vinegar and baking soda to create a chemical reaction that gave the cake its signature fluffiness. Over time, Crazy Cake became a beloved recipe, passed down through generations. Even today, it remains a favorite for its simplicity, affordability, and deep chocolate flavor.

Equipment

• 8×8-inch or 9×9-inch baking pan (this 6 piece set will hook you up for a long time!)
• Mixing bowl (I love this mixing bowl set)
• Whisk or fork
• Measuring cups and spoons
• Spatula
• Oven

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 5 tablespoons vegetable oil
• 1 cup water

Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease an 8×8-inch or 9×9-inch baking pan lightly with oil or line it with parchment paper.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Step 3: Create Wells for the Wet Ingredients

Make three small wells in the dry mixture. Pour the vinegar into one, the vanilla extract into another, and the vegetable oil into the last well.

Step 4: Add Water and Mix

Pour the cup of water over the entire mixture. Using a whisk or fork, stir everything together until fully combined. The batter should be smooth with no dry patches.

Step 5: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Place the pan in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Serve as is or dust with powdered sugar.

Special Notes

• For a richer flavor, add 1/2 cup of brewed coffee instead of water.
• This cake pairs beautifully with a simple glaze or dairy-free frosting.
• It stays moist for days, making it a great make-ahead dessert.
• You can turn this into cupcakes by using a muffin tin and baking for about 18-20 minutes.

Nutrition (Per Slice)

• Calories: 180
• Carbs: 34g
• Fat: 6g
• Protein: 2g
• Sugar: 17g
• Fiber: 2g