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A close-up of a slice of chocolate cake with white icing, a fork pressing into the soft crumb.
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Depression Chocolate Cake (Wacky Cake)

A moist, rich chocolate cake made without eggs or milk—born out of necessity during the Great Depression and still beloved today. This simple one-pan cake uses pantry staples and is adaptable for modern bakers. Naturally dairy-free when made with oil, and easy to make vegan.

Ingredients

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

Instructions

  • Preheat oven to 350°F (175°C).
  • In a medium bowl (or directly in the pan), whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  • If desired, line an 8x8-inch baking dish with parchment paper to prevent sticking.
  • Make three small wells in the dry mixture. Add the vanilla to one, vinegar to another, and oil or melted butter to the third.
  • Pour the cold water over everything and stir just until combined. Do not overmix.
  • Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan. Serve plain, dusted with powdered sugar, or topped with a simple vanilla glaze.