Wacky Cake (Depression Era Cake)
With just a few simple ingredients at hand, you could be enjoying this delicious wacky cake, fashioned after the ingenuine recipes of the Great Depression era.
In times of scarcity and economic hardship, people turned to creative and resourceful ways to satisfy their sweet cravings. This humble yet surprisingly delicious wacky cake perfectly fits that definition.
Sure, we are no longer living in the times of Great Depression. However, with the recent rise in the cost of living, it’s good to have a budget-friendly cake recipe on hand.
This historic cake recipe developed during the Great Depression contains no eggs, butter, or milk. Since it is naturally vegan, I made sure to include it in PlantYou Scrappy Cooking book, and now I want to share it with you!
Why You’ll Love This Recipe
- Along with other recession recipes I have created, this delicious wacky cake is both indulgent and financially responsible.
- Many of the recipes from that era are incredibly simple. And this one is no exception! This Great Depression era chocolate cake has very basic ingredients that you may already have in your pantry. What’s more, it takes just over half an hour to make.
- No need for extra dishes! The ingredients are mixed in the same dish they will be baked in. Which saves your time and reduces your water bills!
- This is a great base recipe for a chocolate sponge. Once it’s baked, you can adapt it to your taste, adding icing, sprinkles, or anything else you may like!
Key Ingredients
- Flour is a must-have for almost any cake recipe. For this depression era cake, we are using regular, all-purpose flour.
- Brown sugar is the sweet element. We can’t have a bland cake, what would be the point?
- Cocoa powder gives wacky cake its signature chocolate flavor.
- Olive oil is a fat source that helps to facilitate a smoother texture. And don’t worry, we are only adding a small amount that will not impact the taste.
- Water, combined with the dry ingredients, turns everything into a batter.
Hack It!
- If you have access to vegan frosting at the store, you are more than welcome to use that. Alternatively, you can make your own frosting. For instance, you could ice your cake with my aquafaba chocolate pudding. Just trust me on this!
- You can top your frosted cake with sprinkles, crushed nuts or seeds, or even fresh fruit if you have some. Yum!
- If you’re going to swap olive oil for something else, try to opt for another minimally processed oil such as coconut oil or avocado oil. However, to keep the recipe cost-effective, you can use any other oil of plant-based origin.
- Equally, you can use a different type of sugar. A great alternative to brown sugar is coconut sugar!
- For all of my gluten-free friends, you can try this recipe with all-purpose gluten-free flour. If the flour you are using doesn’t contain xanthan gum as one of its ingredients, I would recommend adding a pinch of it when you mix your dry ingredients together.
How to Make This Recipe
Step 1: Start by preheating the oven to 350F. Line an 8×8 baking dish, or spray it with cooking spray.
Step 2: Add flour, sugar, cocoa powder, baking soda, and salt straight into the 8×8 baking dish.
Step 3: Mix everything together using a whisk. Make sure there are no cocoa clumps or flour streaks.
Step 4: Make two little wells in the flour. Add the oil into the first one, and in the second, pour in apple cider vinegar and vanilla.
Step 5: Finally, pour the water over top, then carefully stir everything together until you have a smooth cake batter.
Step 6: Bake on the middle shelf in the oven and bake for approx. 28 minutes.
Top tip: A great way to check if your cake is ready is to insert a toothpick into the center of the cake and see if it comes out clean.
Step 7: Allow your wacky cake to cool completely before spreading icing on top. If desired, you can also add a few toppings you have on hand.
Frequently Asked Questions
For best storage, store your cake in an airtight container at room temperature for up to 3 days. That is, if you don’t eat it all at once!
You absolutely can. Make sure it fully cools down, then wrap it or place it in a freezer-friendly sealed container.
When you’re craving some cake, let it thaw naturally, then add frosting if desired.
Historic Connection
Historically, there is a notable connection between economic crises and plant-based cuisine. During times of economic hardship, such as the Great Depression, people often faced limited access to sources of animal protein and other expensive ingredients.
As a result, they turned to plant-based recipes out of necessity, as plant-based foods were often more affordable and accessible. Families had to get creative with their cooking, utilizing inexpensive staples like beans, rice, potatoes, and seasonal vegetables to create hearty and filling meals.
Today, as rising living costs and economic challenges persist, plant-based recipes continue to offer an affordable and nutritious option for many individuals and families.
Other Recipes You’ll Love
- Easy Homemade Healthy Granola
- Pudding Cake
- Oat Pulp Truffle Recipe
- Three-Ingredient Magic Fudge Cake
- Vegan Freezable Oat Pancakes
If you love budget-friendly meal prep, check out the PlantYou Planner! This digital meal planner platform allows you to plan ahead with ease. The planner database has over 600 whole-food, plant-based recipes for you to choose from. Plus, you can customize the number of portions to accommodate households of any size! Plant-based living has never been easier.
The Recipe: Wacky Cake
Ingredients
Dry Ingredients
- 1½ cup all purpose flour
- ¾ cup brown sugar
- ½ cup unsweetened cocoa
- ¼ tsp salt
- 2 tsp baking soda
Wet Ingredients
- ⅓ cup extra virgin olive oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1 cup water
Other
- ¾ cup chocolate frosting, vegan, optional
Equipment
Instructions
- Preheat the oven to 350F and line an 8×8 baking dish, or spray with non-stick oil.
- Add the flour, sugar, cocoa powder, baking soda and salt to the 8×8 dish and stir until completely mixed.
- Make two wells in the flour. In one, pour in the oil, and in the second, add the apple cider vinegar and vanilla. Pour the water over top, and then gently stir until a cake batter is formed.
- Bake for approximately 28 minutes, until a toothpick poked in the center comes out clean. Allow to cool completely before coating with icing. Store in a sealed container on the counter for up to 3 days.
Notes
- If you have access to vegan frosting at the store, you are more than welcome to use that. Alternatively, you can make your own frosting.
- You can top your frosted cake with sprinkles, crushed nuts or seeds, or even fresh fruit if you have some.
- If you’re going to swap olive oil for something else, try to opt for another minimally processed oil such as coconut oil or avocado oil. However, to keep the recipe cost-effective, you can use any other oil of plant-based origin.
- Equally, you can use a different type of sugar. A great alternative to brown sugar is coconut sugar!
- For all of my gluten-free friends, you can try this recipe with all-purpose gluten-free flour. If the flour you are using doesn’t contain xanthan gum as one of its ingredients, I would recommend adding a pinch of it when you mix your dry ingredients together.