Wacky Cake (No Eggs, No Milk, No Butter)

There was a time when cake wasn’t about layers and decorations — it was about making do. Wacky Cake, often called a wartime or Depression-era cake, was born from necessity when eggs, butter, and milk were scarce or rationed. Clever home bakers discovered that with just a few simple pantry staples — flour, cocoa, sugar, oil, vinegar, and water — they could still bring something sweet to the table. This humble chocolate cake proves that even in lean times, there was always a way to create comfort, share a slice, and keep a little sweetness in the kitchen.

Yield: 9 servings (9-inch square pan)

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon white vinegar
1 teaspoon vanilla extract (optional)
1/3 cup vegetable oil
1 cup water

Instructions

1. Preheat the oven:
   Preheat oven to 350°F (175°C). Lightly grease an 8x8 or 9x9-inch baking pan.

2. Mix dry ingredients:
   In the baking pan (or in a bowl if preferred), whisk together the flour, sugar, cocoa powder, baking soda, and salt.

3. Make wells:
   Make three small wells in the dry mixture. Pour the vinegar into one well, the vanilla into another, and the oil into the third.

4. Add water:
   Pour the water over everything and stir until smooth. Do not overmix.

5. Bake:
   Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool:
   Let cool completely before frosting or serving. Dust with a little powdered sugar.

Simple Cocoa Glaze (Optional)

1 cup powdered sugar
2 tablespoons cocoa powder
2–3 tablespoons warm water

Whisk until smooth and pour over cooled cake.

Nutritional Information (Per Serving)

Calories 250, Protein 3g, Carbohydrates 38g, Sugars 24g, Total Fat 10g, Saturated Fat 1.5g, Sodium 220mg, Fiber 2g