Vegetarian Recipes
Chocolate Depression Cake (egg-free, dairy-free)
Since a lot of us are trying to cut our grocery bills where possible, I thought there was no better time to reshare this Chocolate Depression Cake recipe (also known as Crazy Cake or Wacky Cake), which was born out of a time when ingredients were in limited supply—The Great Depression. This unique cake is rich and chocolatey without using any eggs, milk, or butter and is made entirely with shelf-stable pantry staples. A cake without butter?? So “wacky,” I know.
“I love this recipe! It’s so easy to make. It’s very delicious along with the frosting! This is my go-to chocolate cake recipe!”
Becky
Easy Recipe for Chocolate Depression Cake
Butter and eggs usually do some heavy lifting in cake recipes. Butter keeps cakes tender by coating the flour and slowing down gluten development, while eggs help with both leavening and structure. But here’s the magic of this chocolate depression cake: instead of butter, I use a neutral oil (whatever you have on hand works), which can achieve the same effect but with slightly less richness. And instead of eggs, I rely on a combo of vinegar and baking soda. The reaction between the two gives the batter a quick lift, making the cake light and fluffy.
So while this cake doesn’t contain any butter, it’s a damn fine treat when your cabinets are bare. Not to mention, it’s incredibly easy. Anyone can make this cake, and with very little cooking equipment or ingredients. For those two reasons alone, this is a good recipe to keep tucked in your back pocket (or your browser’s bookmarks). Also, it just happens to be vegan! It’s almost like a giant version of my chocolate mug cake if you’ve ever tried that. Anne Byrn’s 1917 apple sauce cake also uses a similar no-egg, no-butter style batter.
Chocolate Depression Cake (No Eggs, Butter, or Milk)
Step-by-step photos can be seen below the recipe card.
Equipment
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Glass Mixing Bowls
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Measuring Cups Spoons
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Liquid Measuring Cup
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Whisk
Ingredients
Chocolate Cake
- 1.5 cups all-purpose flour $0.27
- 1 cup granulated sugar $0.96
- ½ tsp salt $0.02
- 1 tsp baking soda $0.02
- ⅓ cup unsweetened cocoa powder $0.57
- ⅓ cup cooking oil $0.21*
- 1 Tbsp vinegar $0.06**
- 1 tsp vanilla extract $0.65
- 1 cup water $0.00
Chocolate Icing
- 1.5 cups powdered sugar $0.48
- ¼ cup unsweetened cocoa powder $0.42
- 3 Tbsp water $0.00
- 1 tsp vanilla extract $0.65
Instructions
Chocolate Cake
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Preheat the oven to 350ºF. In a large bowl, stir together the flour, sugar, salt, baking soda, and cocoa powder until well combined.
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Add 1 cup water to a liquid measuring cup, then add the vanilla extract and vinegar to the water.
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Add the oil to the bowl of dry ingredients, followed by the water mixture. Stir until the chocolate cake batter is mostly smooth. Make sure no dry flour remains on the bottom of the bowl.
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Pour the cake batter into an 8×8″ or 9×9″ baking dish. Transfer the baking dish to the oven and bake the cake for 35 minutes.
Chocolate Icing
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If using the chocolate icing, let the cake cool for at least an hour after baking before adding the icing.
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Wait until the cake is cool, then prepare the icing. Add the powdered sugar, cocoa powder, and vanilla extract to a bowl. Begin adding water, 1 tablespoon at a time, until it forms a thick but pourable icing (about 3 Tbsp total). If you let the icing sit, it may begin to dry, but you can add a splash more water to make it moist again.
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Pour the icing over the cooled cake and spread until the cake is evenly covered. Slice the cake into 9 pieces and serve.
See how we calculate recipe costs here.
Video
Notes
**Any light vinegar will work, like white vinegar, rice vinegar, or apple cider vinegar.
Nutrition
How to Make Chocolate Cake with No Butter, No Eggs, and No Milk Step-by-Step Photos
Gather all of your ingredients and preheat your oven to 350ºF.
Make the batter: In a large bowl, add 1.5 cups all-purpose flour, 1 cup granulated sugar, ½ tsp salt, 1 tsp baking soda, and ⅓ cup unsweetened cocoa powder.
Stir these dry ingredients together until they’re well combined.
Measure 1 cup water in a liquid measuring cup, then add 1 tsp vanilla extract and 1 Tbsp vinegar (any light vinegar, like white vinegar, rice vinegar, or apple cider vinegar).
Add ⅓ cup cooking oil and the water mixture to the dry ingredients.
Stir until a thick cake batter forms. A few lumps are okay, but make sure no dry flour remains on the bottom of the bowl.
Bake: Pour the cake batter into an 8×8 or 9×9 inch baking dish. You don’t need to grease the baking dish as the batter already contains plenty of oil.
Bake the cake in the fully preheated 350ºF oven for 35 minutes. If you plan to make the chocolate icing, cool the cake for at least an hour before making and adding the icing.
Make the icing: Add 1.5 cups powdered sugar, ¼ cup unsweetened cocoa, and 1 tsp vanilla extract to a bowl. Starting with 1 tablespoon water, stir in water until it forms a thick icing (about 3 Tbsp total). The powdered sugar only needs a very small amount of liquid to melt into a thick icing. If you let the icing sit for a bit, it can dry out but can be moistened again by stirring in another splash of water.
Pour the prepared icing over the baked and cooled cake, then spread into an even layer.
Serve: Cut the cake into nine equal pieces, then serve!
It’s also really good with a glass of milk or scoop of ice cream!
Recipe Suggestions & Variations
- Try stirring some chopped walnuts, pecans, or dried fruit into the batter before baking! Around ½ to 1 cup of add-ins should work out well. I also think chocolate chunks or chips would be delicious and would add extra sweetness to this otherwise subtly sweet cake (you probably won’t need the icing if you try this variation).
- Some readers have swapped in cooled coffee (instant dissolved in water or brewed) for the water in this recipe and loved it! It deepens the chocolate flavor without making the cake taste like coffee. If you’ve got a little leftover in the pot, it’s a great way to use it up!
- This cake definitely leans more moist and chocolatey than sweet, so if you’re after a sweeter bite, the icing really helps balance that out. You could even poke a few holes in the cake before adding the icing and let it soak in a bit.
Serving Suggestions
I made a super simple dairy-free chocolate icing to top my cake, but be aware that this type of dairy-free icing is super sweet because there is no fat to mellow out the sweetness. If you’re not into super sweet icings, I suggest skipping the icing and just dusting your cake with powdered sugar after it cools (if you do it while the cake is still hot, the powdered sugar will dissolve).
Or, if you’ve got butter on hand, you can go with a more traditional chocolate buttercream. Whipped topping or homemade whipped cream (added after the cake has cooled) would also be yum. And if you’re skipping the icing altogether? A warm slice with a scoop of vanilla ice cream is absolutely divine, as is a side of fresh fruit and homemade fruit dip. 🤤
Storage Instructions
You can store this dairy and egg-free cake at room temperature for up to 3-4 days. I’d keep it in an airtight container to stop it from drying out too quickly. You can also freeze the unfrosted cake for up to 3 months. If you want to add the icing, let your chocolate depression cake thaw and make the icing just before serving.
More Easy Cake Recipes
Our Chocolate Depression Cake recipe was originally published 4/10/20. It was retested, reworked, and republished to be better than ever 6/28/25.
The post Chocolate Depression Cake (egg-free, dairy-free) appeared first on Budget Bytes.
Vegetarian Recipes
Cherry Blondies
Whenever I’m craving something sweet, but I’m sick of the same old same old, I whip up a batch of these fudgy, chewy, fragrant Cherry Blondies! The creamy white chocolate, tart cherries, and crunchy almonds make this recipe stand out. This is not your typical blondie! I don’t use almond extract too often, but pairing its flavor with cherries and white chocolate is just a no-brainer to me. (But a little goes a long way, so use it sparingly!)
Easy Recipe for Cherry Blondies
Blondies are like brownies, just without the cocoa. Instead, they’re made with brown sugar and vanilla, and have the BEST buttery flavor and chewy texture.
For these cherry blondies, I mix in canned cherry pie filling (it adds a sweet-tart cherry flavor without a lot of fuss or cost), slivered almonds, and white chocolate chips. I also brown the butter first to bring out a nutty, almost toffee-like richness that’s totally worth the extra few minutes. A mix of brown and white sugar strikes the perfect balance of moisture and structure, while a splash of almond extract adds a frangipane-style flavor. Bake them once, and you’ll see why I keep coming back to this combo. 😋
Cherry Blondies
Step-by-step photos can be seen below the recipe card.
Equipment
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8×8” Baking Dish
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Parchment Paper
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3 Mixing Bowls
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Sauce Pan
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Hand Mixer
Ingredients
- 1¾ cups all-purpose flour $0.28
- ½ tsp baking powder $0.02
- ¼ tsp salt $0.01
- 1 large egg $0.29
- 1 tsp vanilla extract $0.47
- ½ tsp almond extract $0.15
- ½ cup cherry pie filling $0.73*
- 1½ sticks salted butter cut into cubes, $1.48
- ½ cup granulated sugar $0.19
- 1 cup brown sugar $0.91
- ¼ cup white chocolate chips $0.42
- ¼ cup slivered almonds $0.87
Instructions
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Grease and line an 8×8” baking dish with parchment paper and preheat oven to 350℉.
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Mix together the flour, baking powder, and salt in a mixing bowl. Set aside.
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In a separate mixing bowl, combine the egg, vanilla, almond extract, and cherry pie filling. Mix together and set aside.
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Cube the butter and melt over medium heat until frothy, whisking once in a while to make sure the milk solids don’t stick to the bottom of the pan and burn.
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Once butter is browned, it will have a nutty aroma and darken in color. (Babysit it! Don’t let it burn!) Remove from heat.
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Combine browned butter with granulated and brown sugar.
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Mix with a hand mixer on low until combined. Then, add the wet cherry mixture and continue to mix until combined.
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Finally, gently mix in the dry flour mixture little by little until a batter forms.
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Fold in white chocolate and almond slivers.
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Transfer batter to greased and line baking dish and add some extra white chocolate and almonds on top, if you have them.
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Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
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Let cool for 20 minutes before cutting. The interior may still be a little gooey. These are chewier than your typical brownie! Enjoy.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Cherry Blondies step-by-step photos
Gather all of your ingredients and preheat your oven to 350℉. Grease and line an 8×8” baking dish with parchment paper. Set this aside for now.
Mix the dry ingredients: Add 1¾ cups flour, ½ tsp baking powder, and ¼ tsp salt to a mixing bowl and combine. Set this aside.
Mix the wet ingredients: In a different mixing bowl, combine 1 large egg, 1 tsp vanilla, ½ tsp almond extract, and ½ cup of cherry pie filling. Set this aside for now as well.
Brown the butter: Add 1½ sticks of cubed salted butter to a saucepan or skillet over medium heat. Melt the butter until frothy, being sure to whisk it once in a while to avoid the milk solids from burning and sticking to the bottom of the pan. Babysit it, and don’t let it burn! It typically takes about 5-8 minutes for butter to brown.
When the butter is browned, it’ll smell nutty and be darker in color. There will also be flecks of brown throughout (those are toasted milk solids, and they’re full of flavor). Remove it from the heat once done.
Make the batter: Pour the browned butter into a mixing bowl and add ½ cup granulated sugar and 1 cup brown sugar.
Use a hand mixer on low to combine the browned butter and sugars. Once mixed, add the wet cherry pie filling mixture and keep mixing until thoroughly combined.
Now, gently fold in the dry flour mixture a little at a time until a thick batter forms.
Finally, fold in ¼ cup white chocolate chips and ¼ cup slivered almonds.
Pour the batter into the prepared baking dish. If you have any extra, top the batter with a few white chocolate chips and slivered almonds to make it look extra pretty.
Bake: Place the baking dish into the preheated oven and bake for 50-55 minutes. They’re done once a toothpick inserted into the center comes out clean.
Let your homemade cherry blondies cool for 20 minutes before cutting for the best results. They may still be a little gooey! They’re definitely chewier than your average brownie but just as delicious. Enjoy!
Tips for Browning Butter
I brown the butter in this cherry dessert recipe because it gives the blondies the most amazing, deep, nutty flavor that plain melted butter can’t match. You could skip this step and just melt it, but it definitely wouldn’t taste the same.
It’s honestly so easy to brown butter, and only takes about 5-8 minutes from start to finish! Here’s how to do it right (we also have a step-by-step breakdown with photos on how to brown butter you can check out, too!):
- Use a light-colored pan if you have one. It makes it easier to see the color change.
- Watch it closely. Browning happens fast, and it can burn before you know it. Stay nearby and use medium heat.
- It’ll start to froth. That’s normal. Just keep gently stirring so nothing sticks to the bottom.
- Look for brown flecks. Those are the milk solids toasting, which is exactly what you want.
- Pull it off the heat right away. As soon as it smells nutty and the color deepens, about 5 minutes, take it off the heat! It’s ready to use.
You can even make a big batch of browned butter and keep it in the fridge for 1-2 weeks and use it in future recipes. It’s obviously delicious in my cherry blondies recipe, but it’s also amazing tossed with plain pasta, drizzled over roasted veggies, or mixed into oatmeal.
More Recipe Success Tips
- Line your pan with parchment paper. It makes it way easier to lift the blondies out and slice them cleanly once they’ve cooled.
- Let them cool in the pan. As good as they smell fresh out of the oven, I let my blondies cool for at least 20 minutes to help them set up properly. They’ll slice neater, and the texture will be just right.
- Check for doneness with a toothpick. You’re looking for a mostly clean toothpick when inserted into your white chocolate cherry blondies. If you hit a cherry or a melty white chocolate chip, it might smear a bit, so try a second spot! Don’t forget, they may still be a little gooey on the inside rather than cakey.
Storage Instructions
Personally, I enjoy these cherry pie blondies cold! I like to keep them in an airtight container in the refrigerator and grab one whenever I need a sweet pick-me-up. They’ll be good for up to 3-4 days when stored this way. You can also freeze them for up to 3 months in a freezer-safe container.
More Delicous Dessert Recipes
The post Cherry Blondies appeared first on Budget Bytes.
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