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This Chocolate Wacky Cake is an old-fashioned cake from the Great Depression that still tastes amazing today! With NO eggs or dairy, it's still supremely moist and flavorful and naturally vegan!
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5 from 1 vote

Chocolate Wacky Cake (Depression Cake)

This Chocolate Wacky Cake is a super simple old-fashioned cake from the Great Depression that uses NO dairy or eggs and is naturally vegan. Despite being dairy free, it's a super moist, ultra fudgy cake you're going to love!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Cakes/Cupcakes
Servings: 12 -15
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 3 cups all-purpose flour
  • 2/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated white sugar
  • 3/4 cup vegetable or canola oil
  • 3 teaspoons vanilla extract
  • 2 Tablespoons distilled white vinegar
  • 2 cups room temperature brewed black coffee this will deepen the chocolate flavor without tasting like coffee. You can always substitute with cool water instead, but I love the richness the coffee adds
  • FOR THE CHOCOLATE GLAZE:
  • 2 cups confectioners' sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons water or coffee

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 9x13 rectangular baking pan with cooking spray and set aside.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar until combined. Add in the oil, vanilla, vinegar and room temperature coffee OR water and whisk together until a soft, smooth batter comes together. Pour into the prepared pan.
  • Bake for 30-40 minutes or until a toothpick inserted near the center comes out clean or with moist but not wet crumbs. Cool completely.
  • For the glaze: In a medium bowl, whisk together the confectioners' sugar, cocoa powder, vanilla and 2 Tablespoons of coffee OR water until a soft, pourable glaze comes together. If glaze is too thick, add more water, one Tablespoon at a time. Pour the glaze over the cooled cake and spread it into an even layer. Allow the glaze to set, about 20 minutes, before cutting into squares.