Recipe + Photo by April Viar

Step back in time with this dreamy, old school crazy cake. During the Great Depression and war times, cakes were made without milk, eggs and butter because these ingredients were hard to come by. My flavorful homage to a bygone time. Let’s whisk up a bit of history and enjoy the sweet nostalgia of this depression era treat. 

Servings: 10


  • 1 1/2 cups flour
  • 1 cup Zulka Certified Vegan Morena Pure Cane Sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp white vinegar 
  • 5 tbsp vegetable or canola oil
  • 2 tsp vanilla extract 
  • 1 cup of water
  • 2 tbsp chopped vegan chocolate
  • 1 pack Truwhip Certified Vegan Whipped Topping 
  • 1 tsp vegan butter
  • 1 tsp cocoa powder
  • 1 tbsp vegan semi sweet chocolate chips 


  • Preheat the oven to 350F. 
  • In a large bowl add the flour, sugar, baking soda and salt, mix everything together. 
  • In another bowl mix all of the wet ingredients. 
  • Pour the wet ingredients into the dry and whisk until everything is combined. The batter will resemble a pancake mix.
  • Grease a round 9×9 pan with the vegan butter. Lay parchment paper down on the bottom of the pan.
  • Pour the batter into the pan. 
  • Spread the chopped chocolate evenly over the top of the cake batter. 
  • Bake for 25-30 minutes.  
  • Once the cake is finished baking, let it cool for 10 to 15 minutes. 
  • Place in the refrigerator for 10 minutes to cool down completely before icing it with the Truwhip Certified Vegan whipped cream. 
  • Spread the Truwhip all over the cake. 
  • Lightly dust the cake with cocoa powder and sprinkle the chocolate chips all over.