The Great Depression Cake: Eggless, Milkless, Butterless Cake

This simple yet flavorful cake was a staple during tough times when ingredients like eggs, milk, and butter were too expensive or unavailable. Despite its humble ingredients, this cake is rich, moist, and perfectly spiced. It’s still loved today for its simplicity and nostalgic taste.

History

Known as the “Poor Man’s Cake” or “Wacky Cake,” this recipe dates back to the Great Depression era when households had to make do with minimal ingredients. Bakers found creative ways to make cakes rise and taste good without dairy or eggs, often using boiled raisins for moisture and sweetness.

Equipment

• Medium saucepan (this is the FATHER of all saucepans!)
• Mixing bowl (I love this mixing bowl set)
• Wooden spoon (Love environmet & style? Get this bamboo spoon set) or whisk
• 9-inch round or square cake pan (this 6 piece set will hook you up for a long time!)
• Measuring cups and spoons
• Oven preheated to 350°F (175°C)

Ingredients

• 1 cup water
• 1 cup raisins
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Raisin Mixture

In a saucepan, combine water, raisins, sugar, oil, cinnamon, nutmeg, and salt. Bring to a boil over medium heat, then let simmer for 5 minutes. Remove from heat and allow to cool slightly.

2. Add Baking Soda and Vanilla

Once the mixture is lukewarm, stir in the baking soda and vanilla extract. The baking soda will react and create bubbles, helping the cake rise.

3. Mix in Dry Ingredients

In a mixing bowl, whisk together the flour and baking powder. Gradually add the dry ingredients to the cooled liquid mixture, stirring until just combined. Avoid overmixing.

4. Pour into Pan and Bake

Grease a 9-inch cake pan and pour in the batter. Spread it evenly and bake in a preheated oven at 350°F (175°C) for about 40-45 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy plain or dusted with powdered sugar.

Special Notes

• You can substitute raisins with chopped dates or dried figs for variation.
• Adding chopped nuts like walnuts can add extra texture and flavor.
• This cake stores well for up to 5 days at room temperature in an airtight container.

Nutrition

Per slice (1/8 of the cake):

• Calories: ~180
• Carbohydrates: 35g
• Protein: 2g
• Fat: 5g
• Fiber: 1g
• Sugar: 18g