Crazy Cake ( Wacky Cake or Depression Cake) – Vegan

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Crazy Cake aka Wacky cake aka Depression cake, whatever you call this, I will say it’s absolutely crazily easy cake. This cake needs no expert hands to bake. Just mix the wet ingredients and dry ingredients, and then bake. How easy it is, right? Let me tell you a secret ( do not tell anyone, lol. This cake is vegan and you can easily customize the flavor you like).

Crazy Cake/ Wacky Cake

This cake is called Crazy cake/ Wacky cake/ Depression cake/ War cake as this originated during the wartime or depression time when there was rationing of the ingredients and there was a scarcity of milk, eggs, and butter. Though the recipe doesn’t use eggs, butter, or milk, do not underestimate the taste of it.

The cake is so soft and moist. I felt the cake tasted better the next day of baking than the same day. Also, the cake doesn’t go bad easily as there are no dairy products. 

How to make it

I made this cake for my birthday, inspired by The Petite cook. My kids loved it and my daughter wanted me to bake the same for her birthday too with a chocolate frosting. I made a few alterations to the original recipe.

I used a mix of whole wheat flour and all-purpose flour. Also, I used lemon juice instead of vinegar. As I said earlier, you don’t need any special equipment. Just a bowl and a whisk. Take all the dry ingredients in a bowl and mix. Mix the wet ingredients and pour over the dry ingredients. Mix thoroughly without any lumps. Then pour it into the greased cake pan and bake it in a preheated oven for 30 minutes at 350 Deg F. Once baked, let it cool completely before you cut and serve.

Ingredients Used

A short video

Variations of this crazy cake

Vanilla – Just skip the cocoa powder and increase the vanilla extract to 1 ½ Tsp for a vanilla-flavored cake.

Nuts – You can also add a few cuts like chopped almonds, walnuts, or cashews for a nutty, crunchy cake.

How to store this cake

You can store this cake in an airtight container or wrap it in a cling sheet and refrigerate it. Believe me, the cake I baked was good in my refrigerator for more than a week.

Can I use Vinegar?

Yes, you can use vinegar instead of Lemon juice. Use 1 Tbsp of vinegar for the given recipe.

Crazy cake frosting

The frosting for this crazy cake is also so easy. I  took vegan chocolate spread and 2 Tsp coconut oil in a microwave-safe bowl. Microwave for 10 seconds. Whisk it nicely. Spread this frosting over the cake.

More cake recipes

Eggless Whole Wheat Mango Cake

Whole Wheat Apple almond Cake

Eggless Whole Wheat chocolate ragi cake

Ice cream Cake

Tutti frutti cake

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Recipe for Wacky cake with stepwise instructions

1 Cup = 240ml, 1 Tbsp = 15g, 1 Tsp = 5g

Ingredients

Dry Ingredients

All-purpose flour – 1 Cup (120g)

Whole Wheat flour – ½ Cup (60g)

Baking soda – 1 Tsp

Sugar – 1 Cup (200g)

Cocoa powder – 2.5 Tsp

Wet Ingredients

Coconut Oil – 6 Tbsp

Lemon Juice – 1 Tbsp

Vanilla extract – 1 Tsp

Water – 1 Cup

Frosting

Any Vegan chocolate spread – ¾ Cup

Coconut oil – 2 Tsp

Method

To make the cake

Imp – Wash all your equipment and your hands before starting to bake.

• Preheat the oven to 350 Deg F.
• Grease an 8*8 pan. You can also layer it with parchment paper for easy removal of the cake.
• Take all the dry ingredients in a bowl and mix thoroughly.
• Mix all the wet ingredients in a bowl and pour it over the dry ingredients.
• Whisk it till the batter becomes smooth and no lumps.
• Pour this cake batter into the cake pan and bake it in the preheated oven for 30 minutes.
• Once the cake is done, check by inserting a toothpick in the center of the cake.
• If it comes out clean, the cake is done. If you see the batter in the toothpick, bake for 5 more minutes.

Preparing frosting

• Take chocolate spread and coconut oil in a microwave-safe bowl.
• Microwave for 10 seconds. Whisk nicely to make it smooth.

Frosting the cake

• Once the cake is cooled down completely, remove from the cake pan. 
• Refrigerate it for 2 hours to 4 hours.
• Then frost it with our simple chocolate frosting.

Notes

1. I used coconut oil but you can use olive oil.
2. You can bake this cake with just all-purpose flour or whole wheat flour.
3. If you don’t prefer frosting, you can also simply dust the cake with powdered sugar and serve.
4. The cake can be stored in the refrigerator in an airtight container for a week.

5 from 19 votes

Crazy cake/ Wacky cake/ Depression cake

Author: Lathiya

Crazy Cake aka Wacky cake aka Depression cake, whatever you call this, I will say it’s absolutely crazily easy cake. This cake needs no expert hands to bake. Just mix the wet ingredients and dry ingredients, and then bake. How easy it is, right? Let me tell you a secret ( do not tell anyone, lol. This cake is vegan and you can easily customize the flavor you like).

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Total Time:40 minutes mins

Course: Cake

Cuisine: International

Keyword: Crazy cake, depression cake, Vegan cake, Wacky cake

Servings: 1 8*8 Cake

Calories: 273.2kcal

Equipment

• Mixing Bowl
• Whisk
• Cake pan

Ingredients

Dry Ingredients

• 1 Cup All-purpose flour 120g
• 1/2 Cup Whole Wheat flour 60g
• 1 Tsp Baking soda
• 1 Cup Sugar 200g
• 2.5 Tbsp Cocoa powder

Wet Ingredients

• 6 Tbsp Coconut Oil
• 1 Tbsp Lemon Juice
• 1 Tsp Vanilla extract
• 1 Cup Water

Frosting

• 3/4 Cup Any Vegan chocolate spread
• 2 Tsp Coconut oil

Get ingredients with

Instructions

To make the cake

1. Preheat the oven at 350 Deg F.
2. Grease an 8*8 pan. You can also layer it with parchment paper for easy removal of the cake.
3. Take all the dry ingredients in a bowl and mix thoroughly.
4. Mix all the wet ingredients in a bowl and pour it over the dry ingredients.
5. Whisk it till the batter becomes smooth and no lumps.
6. Pour this cake batter in the cake pan and bake it in the preheated oven for 30 minutes.
7. Once the cake is done, check by inserting a toothpick in the center of the cake.
8. If it comes out clean, the cake is done. If you see the batter in the toothpick, bake for 5 more minutes.

Preparing the frosting

1. Take chocolate spread and coconut oil in a microwave-safe bowl.
2. Microwave for 10 seconds. Whisk nicely to make it smooth.

Frosting the cake

1. Once the cake is cooled down completely, remove from the cake pan.
2. Refrigerate it for 2 hours to 4 hours.
3. Then frost it with our simple chocolate frosting.

Video

Notes

• I used coconut oil but you can use olive oil.
• You can bake this cake with just all-purpose flour or whole wheat flour.
• If you don’t prefer frosting, you can also simply dust the cake with powdered sugar and serve.
• The cake can be stored in the refrigerator in an airtight container for a week.

Nutrition

Serving: 1Slice ( No frosting) | Calories: 273.2kcal

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