Eggless Wacky Cake Recipe: Moist Chocolate Cake Without Eggs or Milk

This Wacky Cake recipe is a classic chocolate cake made without eggs, milk, or butter. Also called Depression Cake, Crazy Cake, or War Cake, it’s mixed right in the baking pan and bakes up moist, tender, and richly chocolatey.

Wacky Cake is notable for what’s left out rather than what’s included. With no eggs, milk, or butter, it’s a reliable pantry cake that’s naturally suitable for many dietary restrictions. The simple ingredients and one-pan method make it an ideal quick dessert that still delivers great texture and flavor.

Why is it called wacky cake?

The exact origin of wacky cake is unclear, but the recipe likely gained popularity during times of rationing, such as the Great Depression and World War II, when eggs, milk, and butter were scarce. Bakers learned to rely on flour, sugar, cocoa, a bit of leavening, oil, and an acid like vinegar to produce a tender, flavorful cake without traditional dairy or eggs.

Different versions exist, but the basic formula remains the same: combine dry ingredients, add oil, vinegar, vanilla, and water, then mix and bake in an 8×8-inch pan. The combination of baking soda and vinegar provides the lift eggs typically supply.

Tips for making wacky cake

• Don’t skip the vinegar—its reaction with baking soda creates the rise the cake needs, and you won’t taste it in the finished cake.
• When mixing in the pan, check and scrape the corners with a spatula so you don’t leave dry pockets of flour.
• If you prefer, mix the batter in a bowl and then pour it into the pan to bake; this works just as well.
• The cake slices neater after chilling. If you want clean, even pieces, refrigerate for an hour or two before cutting.

Ingredients

All ingredients are pantry staples. For an 8×8-inch pan, you’ll need:

• 1½ cups all-purpose flour
• 3 tablespoons unsweetened cocoa powder
• 1 cup sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon vinegar (white or apple cider vinegar)
• 5 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 cup water

How to make Wacky Cake (Crazy Cake)

Preheat your oven to 350°F (175°C). Use an 8×8-inch baking pan—glass or metal both work. In the pan, combine the flour, cocoa powder, sugar, baking soda, and salt; whisk or stir to evenly distribute the dry ingredients.

Make three small wells in the dry mixture. Add the oil to one well, the vinegar to another, and the vanilla to the third. Pour the water over everything and whisk until a smooth batter forms, paying attention to the corners to incorporate all the dry bits. If you prefer, mix everything in a bowl and transfer the batter to the pan.

Bake for 30–35 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Allow the cake to cool fully before slicing for the best results.

Serving suggestions

Run a knife around the pan to release the cake, then cut into squares. Chilling the cake for an hour or two helps produce cleaner slices. Topping ideas:

• Whipped cream
• Chocolate fudge frosting or any favorite frosting
• A simple dusting of powdered sugar
• Enjoy it plain—this cake is delicious on its own

Store wacky cake at room temperature or in the refrigerator. It also freezes well for up to three months—wrap tightly in plastic and place in a resealable freezer bag. Thaw at room temperature overnight.

Frequently Asked Questions

Variations

This recipe adapts easily—try one of these simple changes to customize the cake:

• Substitute the water with 1 cup brewed coffee (room temperature or chilled) for a deeper chocolate flavor.
• Stir in a handful of chocolate chips or chopped nuts before baking.
• Use apple cider vinegar instead of white vinegar for a slightly different tang.
• Top with canned frosting, homemade chocolate fudge frosting, or a dusting of powdered sugar.

More old fashioned chocolate desserts

• Ding Dong Cake
• Turtle Cake
• Mississippi Mud Cake
• Hot Fudge Sundae Cake
• Chocolate Eclair Cake
• Chocolate Mayonnaise Cake

📖 Recipe

Wacky Cake Recipe (Old Fashioned Chocolate Cake)

Wacky Cake, also called Depression Cake or War Cake, is a rich, moist chocolate cake made without eggs, milk, or butter.

Prep Time 10 mins

Cook Time 30 mins

Total Time 35 mins

Ingredients

• 1½ cups flour
• 1 cup sugar
• 3 tablespoons cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 5 tablespoons oil
• 1 tablespoon vinegar
• 1 teaspoon vanilla
• 1 cup water

Instructions

• Preheat oven to 350°F (175°C).
• In an 8×8-inch pan, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
• Make three wells in the dry mixture. Add oil to one, vinegar to another, and vanilla to the third. Pour the water over everything.
• Whisk until a smooth batter forms, scraping the pan corners as needed.
• Bake 30–35 minutes or until a toothpick inserted in the center comes out clean. Let cool, then slice and serve.

Notes

Store at room temperature or refrigerate. To freeze, wrap cooled cake in plastic wrap and place in a resealable freezer bag for up to three months. You can swap water for brewed coffee (room temperature or chilled) or use apple cider vinegar instead of white vinegar. If you prefer not to mix in the baking dish, use a separate mixing bowl and pour the batter into the pan.

Nutrition

Calories: 236 kcal per serving (approximate)

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