Egg-Free, Dairy-Free Wacky Cake (Depression Cake)

Dairy Free + Egg Free Wacky/Depression Cake

marilynpeight

This delicious Wacky Cake is made without dairy or eggs. It’s a reliable chocolate cake option when eggs or dairy are expensive, or for those with dairy or egg allergies.

Prep Time
15 mins

Cook Time
30 mins

Course
Dessert

Cuisine
American

Servings
16

Equipment

9 by 13 inch aluminum baking dish
Mixing bowl
Metal whisk

Ingredients

2 cups granulated sugar
3 cups all purpose flour
3 teaspoons baking soda
4 tablespoons cocoa powderslightly heaping
1 teaspoon salt
2 cups hot water*see note
4 tablespoonsinstant coffee
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoonsdistilled white vinegar

Optional toppings:

chocolate chips
German chocolate frosting (used in photos; not dairy-free)
Amish cream cheese peanut butter frosting (includes dairy-free substitutions)

Instructions

Preheat oven to 350 degrees:

Place sugar, flour, baking soda, cocoa powder and salt into a medium mixing bowl and whisk to combine.
Dissolve instant coffee in two cups of hot water and let it cool to room temperature. Add the coffee to the dry ingredients along with vegetable oil and vanilla extract. Whisk until combined, then stir in the vinegar.
Working quickly, pour the batter into a greased 9 by 13 inch aluminum baking dish and place on the center rack of the preheated oven. Do not open the oven door for the first 20 minutes of baking to avoid collapse in the center. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool, then frost with your favorite frosting. For extra chocolate, sprinkle chocolate chips on top while the cake is still warm.

Notes

Be sure to use fresh baking soda for the best rise. Because this cake relies on activated baking soda instead of eggs, freshness matters.

I’ve had this cake collapse in the center when using a glass 9 by 13 pan. A glass dish will still work and tastes fine, but aluminum pans tend to produce more consistent results for this recipe.

Mix dry ingredients first, then add wet ingredients and mix only until combined. Add the vinegar last and get the batter into the oven quickly—the reaction that helps the cake rise is most effective right after the vinegar and baking soda combine.

Keyword
Wacky cake, Depression cake, egg free cake, dairy free cake, egg free desserts

Tried this recipe?
Let us know how it was!

Equipment needed for this Wacky/Depression cake:

9 by 13 inch aluminum baking dish — aluminum gives reliable heat transfer for consistent baking.
Mixing bowl — a medium bowl for combining dry and wet ingredients.
Metal whisk — helpful for evenly mixing dry ingredients and incorporating the liquids.

Ingredients needed for this chocolate Wacky Cake: water, sugar, vanilla extract, baking soda, instant coffee, all-purpose flour, salt, distilled white vinegar, cocoa powder, and vegetable oil.

Note on ingredients: Because there are no eggs or dairy to add structure, use fresh ingredients—especially fresh baking soda. Mixing the dry ingredients first and adding the vinegar last helps ensure the reaction that creates lift happens once the cake is in the oven.

Can I skip the instant coffee?

Yes, but the instant coffee enhances the chocolate flavor rather than making the cake taste like coffee. If you prefer a richer chocolate depth, keep the coffee.

Step 1: Place sugar, flour, baking soda, cocoa powder and salt into a medium mixing bowl and whisk to combine.

Step 2: Dissolve instant coffee in two cups of hot water, cool to room temperature, then add it to the dry ingredients along with vegetable oil and vanilla extract. Whisk to combine, then stir in the vinegar.

Mixing tip: Mix cake batter as little as possible to keep a light, open crumb. Overmixing develops gluten and produces a denser cake. Add the vinegar last and move quickly to the oven so the activated leavening has its best effect.

Steps 3–4: Working quickly, pour the batter into a greased 9 by 13 inch aluminum baking dish and place on the center rack of the preheated oven. Avoid opening the oven door for the first 20 minutes to prevent the center from collapsing. Bake about 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool, then frost and serve.

I like to sprinkle chocolate chips on the warm cake for extra chocolatey goodness.

Frosting options:

In the photos, a traditional German chocolate frosting was used (not dairy-free). Another favorite is an Amish cream cheese peanut butter frosting, which includes dairy-free substitutions if needed. There are also many dairy-free frosting recipes available for those who need both dairy- and egg-free toppings.

Storage:

This cake can keep at room temperature for around five days if unfrosted. If frosted, especially with cream cheese frosting, refrigerate leftovers. You can also freeze the cake tightly wrapped for several months.

Pin or save this recipe for later, and if you make it, please share a photo on Instagram and tag the author to show your version of this Wacky Cake. Thank you for your support.