Time Traveling Table

Let’s talk about cake—specifically, a cake that doesn’t need eggs, butter, or milk but still manages to be ridiculously good. Meet Wacky Cake, a dessert that was born out of pure necessity during the Great Depression (aka one of the roughest economic times in American history).

Back in the 1930s, people had to get really creative in the kitchen. Money was tight, ingredients were scarce, and grocery shopping wasn’t exactly a leisurely weekend activity. Enter this genius chocolate cake. It skips dairy and eggs—two ingredients that were hard to come by—but still comes out soft, moist, and chocolatey, thanks to a few simple pantry staples and some clever science (hello, vinegar and baking soda). Plus, the whole thing is mixed and baked in the same pan, making cleanup a breeze.

And honestly? This cake shocked me.
When I mixed everything together, the batter barely came halfway up the side of the pan. But when I pulled it out of the oven? It had puffed up almost to the top. I actually said “wow” out loud when I opened the oven door because I couldn’t believe it. And the best part: it was good. Not crazy sweet, just perfectly chocolatey and soft. Knowing it didn’t have any of the “standard” cake ingredients and still managed to cake blew my mind.

Fast-forward to today, and Wacky Cake is still a low-effort, high-reward kind of dessert. Whether you’re baking on a budget, need a quick vegan treat, or just want to try a piece of history, this cake delivers. So grab a fork (or just eat it straight from the pan—no judgment), and let’s get baking!

Ingredients

For the Cake:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ⅓ cup cocoa powder
• ½ tsp salt
• 1 tsp baking soda
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp white vinegar
• 1 cup water

For the Frosting:

• 1 cup powdered sugar
• 2 tbsp cocoa powder
• ~3 tbsp water (adjust as needed for consistency)

Cake Instructions:

1. Preheat the oven to 350°F (180°C).
2. In an 8×8-inch glass or ceramic baking dish, whisk together the flour, sugar, cocoa powder, salt, and baking soda until evenly mixed.
3. Make three small wells in the dry mixture—pour the vegetable oil in one, vanilla extract in another, and white vinegar in the last.
4. Pour water over everything, then quickly stir until smooth. No need for a mixer, just a fork or whisk will do the job.
5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan.

Frosting

1. In a small bowl, mix powdered sugar and cocoa powder.
2. Gradually add water, stirring until you get a smooth, pourable consistency.
3. Drizzle over the cooled cake, slice, and enjoy!

Notes:

• Want a richer flavor? Swap the water for brewed coffee (another old-school trick).