This clever cake mixes up in a single bowl without the need for eggs or milk, making it ideal when ingredients are low or working around dietary requirements. The size is perfect for smaller celebrations, although the foolproof recipe can easily be doubled.
Celebrations of all kinds have taken decidedly different twists and turns over the past month or so. Birthday parties, anniversary celebrations, weddings, Easter, end-of-school-year events, and so many other meaningful moments have looked a lot different in the face of this ongoing health crisis. (Dinner for two, Zoom, FaceTime?)
But in some form or fashion, these celebrations must go on. Enter Wacky Cake, otherwise known as Depression Cake, a recipe that came to be during the Great Depression, when when eggs, milk and butter were often scarce. People were pretty resourceful during those hard times. (Does anyone have a relative who picked watermelon rinds? For the record, they’re rather tasty!)
Of course, it took some baking science and ingenuity to create a cake without eggs or butter. The result, however, has stood the test of time for a reason. This cake has a light, tender crumb and a delightful chocolate flavor.
But there’s more!
Because this cake is made without those traditional ingredients, it happens to be dairy-free, egg-free, vegan, and can easily be made gluten-free. (I’ve subbed all-purpose GF flour and taste testers couldn’t tell.) Accordingly, the recipe will accommodate virtually any dietary restriction.
Over the years, I’ve shared this recipe with several pediatricians who requested a reliable recipe they could give parents of their young patients with all-too-common egg or dairy allergies.
The trust recipe will also come to the rescue when certain grocery store staples are scarce (snow storm, quarantine?), or when you simply don’t have one of the usual ingredients on hand.
For even more convenience, this cake mixes up in one bowl and yields one single-layer chocolate cake. The smaller size is perfect for smaller celebrations－or maybe just because－although the recipe may be doubled.
Note that the pictured cake was baked in an 8-inch square pan, but a 9-inch round works, too.
Oh, and no mixer is required! See how easy?
Reasons to make Wacky Cake
- Mixes up in a single bowl, without the need for a stand mixer or hand blender
- Relies on basic pantry ingredients－with no need for eggs, butter or milk
- Easy to make dairy-free, egg-free, vegan, gluten- free and nut-free
- Recipe yields a small, single-layer cake but can easily be doubled and/or made into a two-layer cake
- Delicious with any icing－or a sprinkle of chocolate chips*, squirt of whipped cream or dusting of powdered sugar
*If you prefer more of a snack cake, you can sprinkle the surface with chocolate chips prior to baking. OR you can sprinkle the chips over the cake as soon as you remove it from the oven. Wait a few minutes for the chips to melt, and then spread them over the surface as you would with icing.
More frosting ideas
Since we’re on the topic of celebrations, I’ve include a brief glimpse into our recent weekend below the recipe cards. 🐰
Wacky Cake (egg-free)
Ingredients
- 1 1/2 cups all-purpose flour or gluten-free blend
- 1 cup sugar
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla
- 1 tablespoon white vinegar
- 1/3 cup safflower oil (may use canola oil, melted butter, or coconut oil)
- 1 cup cold water
- For serving: frosting of choice, whipped cream, or confectioner's sugar
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the flour, sugar, cocoa, soda, and salt.
- Stir in the vanilla, vinegar, oil, and water taking care not to over-mix. There is no need to beat.
- Pour the batter into an ungreased 8 x 8-inch pan.
- Bake for 25 to 30 minutes or until the center is just cooked through and a toothpick inserted in the center comes out with moist crumbs.
- Frost as desired and enjoy!
Notes
- *We think the chocolate flavor of this cake is enhanced when coffee is used in place of water, but water may absolutely be used. The coffee can be your favorite light to medium roast–or a bolder brew if you prefer. The original Depression-era recipe called for water, less cocoa powder, and 1 TABLEspoon of vinegar. When using water instead of coffee, I recommend using the full tablespoon of vinegar.
Easy Chocolate Frosting
Yield: about 1 cup (Enough to frost one 8- or 9-inch square pan or one 9- or 10-inch round pan. You will likely have some leftover when using the smaller pans or if a thin spread is preferred.)
Ingredients
- 4 tablespoons melted butter (may substitute vegan butter if needed)
- ⅓ cup (27 grams) cocoa powder
- ½ teaspoon vanilla extract
- 1½ cups (180 grams) confectioner’s sugar
- 2½ – 3 tablespoons milk (nonfat, 2% or whole may be used, as can your preferred plant-based milk)
Instructions
- In a mixing bowl, stir the cocoa powder into the melted butter. (Tip: a quart-size Pyrex measuring cup works well with many hand beaters, and the butter can be melted in it first.) Stir in the vanilla, and then add half the sugar and half the milk.
- Stir to partially incorporate (I use the turned-off beaters－this prevents a powdered sugar dust cloud), and then beat on medium speed, adding the remaining sugar and enough milk to achieve a smooth, creamy consistency. If necessary, add more milk by the scant-teaspoon.
Notes
Because you’re never too old for decorating Easter eggs (and it’s a great activity during a quarantine!), I boiled two dozen eggs for my sons to decorate. My husband stole two eggs from each boy, so next year he might get his own dozen!
Thankfully, we have plenty of ways to enjoy the hard boiled eggs, like this tasty twist on the typical egg sandwich. ⇩⇩ The first photo shows a recent batch about to go in the oven…
…and the photo below shows the creamy, crunchy, cheesy, open-faced sandwiches when done. (They reheat well, too.)
Perhaps my favorite photo from Easter came via text. My youngest niece ⇩⇩, who we weren’t able to see in person, delighted everyone with her unintentional chocolate whiskers! 💕
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