Chocolate Depression Cake-this recipe originates from the Great Depression. Also known as a Crazy Cake or Wacky Cake, it’s also egg-free and dairy free for those with allergy issues
My grandparents were all born in 1917/1918. When the Great Depression hit, they were old enough to understand why they had to ration and do without many things we take for granted today. They drank their coffee black because they learned to do without the luxury of cream and sugar.
It’s funny, but I don’t remember them talking much about that time period as a hardship. They were young, in their teens. I remember the stories of them walking to school in the snow, having to help out around the house with chores. No TV, just a radio to listen to in the evenings.
I sometimes envy the simplistic values of that time. Family, faith and hard work.
This Chocolate Depression Cake comes from that time. Just one bite and you’d never realize that there are no eggs, or milk. It’s moist, with a rich chocolate flavor.
The original recipe didn’t have frosting, and it doesn’t need it. You can just dust a little powdered sugar on top. Me, I like frosting, and we’re not in a depression, so why do without it?
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/3 cup vegetable oil
- 1 cup water
- 2 Tablespoons butter
- 1/4 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 Tablespoon milk (or cream)
- 1/4 teaspoon vanilla extract
Instructions
- Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
- In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.
- Pour batter into a greased 8x8 square pan.
- Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.
- Let cake cool completely before frosting.
- Melt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste.
- Transfer chocolate mixture to a medium size mixing bowl. With mixer on low speed, add in powdered sugar, milk and vanilla.
- Once ingredients are incorporated, turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy. Spread on top of cooled cake.
Want More Chocolate desserts?
Triple Chocolate Cheesecake Bars
Chocolate Caramel Tart from That Skinny Chick Can Bake
Flourless Chocolate Cookies from I Heart Eating
Chocolate Kahlua Fudge from The Kitchen is my Playground
Chocolate Overload Cake from Real Housemoms
I love this recipe! It reminds me of my Nana, who had a baby during the worst of the depression. Her thriftiness never went away, even once she had enough money to retire!
Chocolate cake is a mouth watering dessert that everyone can enjoy after a meal!!!! It is one of my favourite desserts. 🙂
Despite my mom telling me about wacky cakes, I’ve yet to try it. I need to get on it! I’ve heard many stories from my grandmother about the depression as well. My mom will actually joke with her a bit about how she always carries around a few crackers The depression period of her life always stayed with her a little bit. And I’m so with you about envying the more simplistic time. Can we go back together?
is this cake without eggs, i cant find eggs in the recipe ?
There are no eggs or milk in the cake recipe.
I have heard about this wacky cake, but never tried it. With all that chocolate going on in it, I need to get on it right away!!!
Oooh I’ve been meaning to try a chocolate depression cake for awhile and this recipe is the perfect reminder!
this is not dairy free, you have butter and milk in the recipe
The cake is dairy free, you can dust it with powdered sugar if you like instead of making the frosting.
Hi Joan, I’m from the Phillippines, thank you for sharing your recepies to us especially this one, I haven’t tried this yet, it looks yummy, can I make this as cupcake? Thank you again ms. Joan!!
Of course you can make this as cupcakes! Enjoy!
Instead of water in the cake I’m thinking some strong coffee would amp up the flavor. Thank you for the recipe
Oh yes, coffee would be a great change up for this recipe!