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This Depression Cake is a rich, moist chocolate cake made without eggs, milk, or butter, just like families baked during the Great Depression. Made with basic pantry staples, it’s a delicious way to save money without sacrificing flavor.
What Is Depression Cake?
Chocolate Depression Cake became popular during the Great Depression, when staples like eggs, butter, and milk were scarce. Home bakers came up with a clever workaround, using pantry ingredients like flour, sugar, vinegar, and baking soda to create a sweet, tender treat without dairy or eggs. Also known as Wacky Cake, Crazy Cake, or War Cake, this Depression era chocolate cake is naturally vegan and has stood the test of time for good reason.
Why You’ll Love This Recipe
- Egg free, dairy free, and naturally vegan — perfect for allergy friendly or plant based baking
- Quick and easy to make with shelf-stable ingredients — no mixer needed and minimal cleanup
- Moist and rich with deep chocolate flavor — tastes like classic homemade cake
- Budget friendly and reliable — a go to dessert when you’re baking on a budget
Ingredients for Depression Cake
For the Cake:
- All-purpose flour – swap with a 1:1 gluten-free baking blend if needed (make sure it contains xanthan gum)
- Unsweetened cocoa powder – provides rich chocolate flavor
- Granulated sugar – substitute with brown sugar for a deeper, more caramel-like taste
- Baking soda – reacts with vinegar to help the cake rise
- Salt – enhances flavor
- White vinegar – apple cider vinegar or lemon juice are great substitutes
- Vanilla extract – adds warmth and depth
- Water – replace with brewed coffee for a bolder chocolate flavor
For the Frosting:
- Powdered sugar – sifted for a smooth finish
- Unsweetened cocoa powder – for chocolate flavor
- Water – or use strong coffee or espresso powder dissolved in water for extra richness
- Vanilla extract – rounds out the flavor
Optional Toppings
- Dust with powdered sugar for a simple finish
- Spread with dairy-free ganache for an extra indulgent touch
- Use cream cheese frosting (note: not vegan) for a tangy contrast a tangy contrast
- Cover with chocolate icing and colorful sprinkles for a festive birthday celebration
See the recipe card for full information on ingredients and quantities.
How to Make Depression Cake
- Prep the pan: Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper.
- Mix the batter: In a mixing bowl, whisk together the dry ingredients. Make three small wells in the dry mixture. Add vinegar to one, vanilla extract to another, and water to the third. Stir together the dry and wet ingredients until smooth and no lumps remain.
- Bake the cake: Pour the cake batter into the prepared pan and spread it evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool completely: Allow the cake to cool in the pan on a wire rack before frosting.
- Make the frosting: Sift powdered sugar and cocoa powder into a bowl. Stir in water and vanilla until the mixture is smooth and spreadable. Add a few drops of water if needed to adjust the consistency.
- Frost and serve: Spread the frosting over the cooled cake. Slice, serve, and enjoy!
Frequently Asked Questions
Can I double this recipe for a crowd?
Yes! Simply double all the ingredients and bake in a 9×13-inch pan. Bake for 5 to 10 minutes longer, checking doneness with a toothpick to ensure it’s fully baked.
Can I make this cake ahead of time?
Absolutely! Bake the cake and store it unfrosted at room temperature or in the fridge. For the best texture and freshness, frost the cake right before serving.
Can I make cupcakes with this batter?
Yes! Simply pour the batter into a lined muffin tin and bake for 18–22 minutes. This recipe makes about 10–12 cupcakes.
Storage and Freezing
- Store: Keep the cake in an airtight container at room temperature for up to 3 days, or store in the refrigerator for up to 1 week.
- Reheat: Serve at room temperature or gently warm individual slices in the microwave.
- Freeze: Wrap the unfrosted cake tightly in plastic wrap and store in the freezer for up to 3 months. Thaw completely before adding frosting.
More Easy Chocolate & Dessert Favorites
- Death By Chocolate Poke Cake – a rich, moist chocolate cake layered with pudding and whipped topping
- Better Than Sex Cake – an indulgent layered chocolate cake with caramel and Cool Whip
- Black Forest Icebox Cake – a no-bake dessert packed with chocolate, cherries, and cream
- Lemon Lush Dessert – a refreshing no-bake treat perfect for citrus lovers
- Strawberry Shortcake Poke Cake – fruity and creamy, ideal for spring and summer gatherings
If you’ve tried this Depression Cake Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Depression Cake
Serves — 9
This chocolate Depression cake recipe is made without eggs, milk, or butter. It’s rich, moist, and topped with a simple frosting. The perfect budget-friendly dessert made with just a few pantry staples.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Ingredients
For the Cake:
- 1½ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
For the Frosting:
- 1 cup powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons water
- ½ teaspoon vanilla extract
Instructions
- Set your oven to 350°F (175°C) and prepare an 9×9-inch baking pan by greasing it or lining it with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, sugar, baking soda, and salt.1½ cups all-purpose flour, 3 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup granulated sugar
- Create three small wells in the dry ingredients. Pour the vinegar into one, the vanilla extract into another, and the water into the third. Mix everything together until the batter is smooth, being careful not to overmix.1 teaspoon white vinegar, 1 teaspoon vanilla extract, 1 cup water
- Transfer the batter to the prepared pan, spreading it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan on a wire rack before adding the frosting.
- For the frosting, sift the powdered sugar and cocoa powder into a small bowl. Stir in the water and vanilla extract until the mixture is smooth and spreadable. If needed, add a few drops of water at a time to adjust the consistency.1 cup powdered sugar, 2 tablespoons unsweetened cocoa powder, 2 tablespoons water, ½ teaspoon vanilla extract
- Evenly spread the frosting over the cooled cake.
- Cut into slices, serve, and enjoy!
Jenn’s Notes
Storage :
- Store: Keep in an airtight container at room temperature for up to 3 days or refrigerate up to 1 week
- Reheat: Serve at room temperature or gently warm in the microwave
- Freeze: Wrap unfrosted cake tightly in plastic wrap and freeze for up to 3 months. Thaw before frosting
- Mix in ½ cup chopped nuts, chocolate chips, or dried fruit for texture
- Works in a 9-inch round pan or doubled for a 9×13-inch pan (adjust bake time)
- Add cinnamon or a pinch of salt to the frosting for extra flavor
Nutrition Info
Calories: 222kcal | Carbohydrates: 53g | Protein: 3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 254mg | Potassium: 66mg | Fiber: 2g | Sugar: 35g | Vitamin A: 0.4IU | Calcium: 8mg | Iron: 1mg
Every other Wacky Cake recipe I’ve see calls for vegetable oil but yours.
Is this just an oversight in your ingredients list or not?
Yes, it’s totally okay—this recipe has been tested and works beautifully without oil! The water, vinegar, and cocoa help create a moist, tender crumb, just like traditional depression cakes were designed to do during times when ingredients like eggs and oil were scarce. No oil needed here!
I made this cake- color came out like baby poo the pics used on this site are not the cake she is making – should have realised no way she would have got a rich chocolatey color without using real choc – why not just use real pics?
I totally hear your concerns, but I promise the photos are 100% of the actual cake made from this exact recipe—nothing staged or misleading. The color difference is likely due to the type of cocoa powder used. I used a dark, Dutch-processed cocoa, which gives a much richer color than natural cocoa powder. This recipe was developed to honor how cakes were made during the Depression era—with no eggs, butter, or milk—and cocoa powder was the go-to for that chocolate flavor. I’m really curious—how did it taste to you?