Chocolate Wacky Cake (no eggs, butter or milk)

ByMiranda PublishedApril 11, 2025August 3, 2021 UpdatedAugust 3, 2021

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Learn how to make this chocolate wacky cake, also called a depression cake. It's moist, full of rich chocolate flavor, and downright delicious. The best part is this cake recipe doesn't include eggs, butter, or milk.

A slice of chocolate cake with creamy peanut butter frosting sits on a white plate, with another slice in the background. This delightful treat is actually a Chocolate Wacky Cake, made without eggs or butter for an unusual twist on a classic favorite.

You can slice and serve this cake for a birthday celebration or weeknight dessert. Or, if you want to take a dessert to a potluck event, this is fantastic.

For the wacky cake frosting, I made peanut butter frosting. But honestly, any flavor or style of frosting will work great as a topping for your cake. Check out my cake batter frosting and even this chocolate frosting, which would be tasty.

What is a Wacky Cake?

Whether you call it a wacky cake, crazy cake, war cake or a depression cake, it's all the same cake! The cake originated during the Great Depression when grocery items like butter, milk, and eggs were either too expensive or in short supply. That's when a cake was made without any of those scarce items needed. I have an amazing vanilla wacky cake recipe if you're more of a vanilla cake lover.

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Wacky Cake Ingredients

See the recipe card at the bottom of the post for all ingredients and quantities.

Flour: The cake's structure will be made from all-purpose flour. Make sure to measure your flour correctly.
Granulated Sugar: Granulated sugar is used as a sweetening agent. It also helps to create the light texture of the cake.
Unsweetened Cocoa Powder will add a nice chocolate flavor to the cake.
Baking Soda: The baking soda is needed to help the cake rise to a lovely and fluffy texture.
Salt: Salt will help enrich the cake's flavors and balance the sweetness.
Vinegar is the secret ingredient in this wacky chocolate cake recipe. It creates the perfect texture of the cake batter.
Vanilla: A vanilla splash will help sweeten and flavor the batter.
Oil: The oil will help ensure you get that moist cake you desire.
Cold Water: Cold water is also needed to help create the perfect cake-like texture.

Substitutions and Variations

If you want a traditional peanut butter frosting, use this peanut butter frosting recipe.
To create a coffee-flavored cake, replace ½ cup of the cold water with a strong-brewed coffee or add two teaspoons of espresso powder.
You can mix in some chopped walnuts or pecans for a nice crunch.
Stir in chocolate chips, white chocolate chips, crushed cookies, or other mix-in ingredients to add more flavor to the cake.
Add a bit of ground cinnamon to the cake for a nice warm spice flavor to the chocolate.
Use a gluten-free flour blend to make this a gluten-free cake.
Skip adding frosting, and once the cake is cool, lightly dust it with powdered sugar.

NOTE: This recipe has not been tested with other substitutions or variations

A slice of butter-free Chocolate Wacky Cake with rich peanut butter frosting sits on a white plate, while another piece is subtly blurred in the background.

How to make a cake without milk or eggs

You will add all your dry ingredients in the baking dish and mix and combine.

Then, you will make three wells in the dry ingredients. One in the center is the largest.

Add the vinegar to a small well, the vanilla to the small, and the oil to the most significant well.

Pour the water over the top, then mix it with a whisk to create a cake batter.

Place in the oven and bake as directed. Once done, remove it and allow it to cool before you frost the cake.

Tips For Success

You can make the batter in a bowl if you do not want to mix it in the baking dish. In the depression, mixing in the pan was how it was done.
You can mix up the batter in a bowl and make cupcakes out of the chocolate cake batter if you would like.
Let the cake cool thoroughly before frosting. Otherwise, the frosting will melt into the cake.
You can make round cake pans to create a layered cake.

A slice of Chocolate Wacky Cake, with a layer of light brown frosting, sits elegantly on a white plate—made without eggs, butter, or milk.

Storing Cake and Freezing

It depends on your frosting. The cake can be stored in a sealed container at room temperature for 3-4 days if it doesn't have a cream cheese frosting. If it does, like the one I used, place it in the fridge for up to 5 to 7 days. Like any cake, it will dry out a bit more each day.

You can also freeze your cake for up to 3 months in a freezer container. Freeze by the slice or freeze a portion of the cake. Then, thaw on the counter for a few hours or in the fridge overnight for a slower thaw.

A square of Chocolate Wacky Cake with brown frosting is lifted from a tray of similar pieces, set against a plain white background. Made with butter substitute and no eggs, it's a delightful treat that satisfies without compromise.

Recipe FAQs

Why is it called Crazy Cake?

Crazy cake is called that because you don't use milk, butter, or eggs. In today's world, those ingredients are always called for in making a cake.

What does the vinegar do in the cake?

The vinegar will act as the leavening agent, helping the cake become super light and fluffy and rise as it bakes in the oven.

Can I use a sugar substitute?

You can reach for your favorite sugar substitute to replace the granulated sugar in the recipe. This recipe hasn't been tested with them, but it should convert fine.

Can this wacky cake recipe be made into cupcakes?

Yes! Line the cupcake pans with paper liners and fill about ⅔ full with the chocolate cake batter. Bake for 15 to 20 minutes at 350 degrees F.

If you try this recipe, be sure to leave a rating below and also share it on Instagram, and tag me! You can also find me on Facebook and stay up to date on recipe releases by joining the Newsletter!

Miranda

Miranda is the owner of Cookie Dough and Oven Mitt and the author of the Easy Homemade Cookie Cookbook. She loves to focus on fun, seasonal dessert recipes. She's been featured on BuzzFeed, Red Book Magazine, Country Living, Parade, and others.