No Milk & No Eggs Chocolate Cake (Recipe From the 1930's)

This chocolate cake recipe originates from the Great Depression, when such things as eggs and milk were scarce.

Unlike most chocolate cake recipes, it calls for neither! Also known as a Crazy Cake or Wacky Cake, this egg and milk free einkorn chocolate cake is perfect for those with allergies!

You’ll Need:

For the Cake:

  • 3 cups Einkorn flour (or any wheat)
  • 2 cups cane sugar
  • 1 tsp sea salt
  • 6 Tbs cocoa powder
  • 2 tsp baking soda
  • 3/4 cup salted butter melted
  • 2 tsp homemade vanilla extract
  • 2 cups room temperature water
  • 2 Tbs apple cider vinegar

For the Icing:

  • 3 1/2 cups organic powdered sugar (I used the kind that doesn't have cornstarch)
  • 1/4 cup salted butter
  • 1/2 cup water
  • 1 tsp homemade vanilla extract
  • 1 1/4 cup cocoa powder


For the Cake

  1. Preheat oven to 375 degrees and grease and flour two 9 inch round cake pans.
  2. In a large mixing bowl, combine flour, sugar, salt, cocoa powder, and baking soda, stirring to mix well.
  3. Add melted butter, vanilla, and lukewarm water. Mix until well combined.
  4. Add apple cider vinegar, stirring well to make sure there are no lumps in the batter.
  5. Pour batter into cake pans and bake at 375 degrees for about 25 minutes or until a toothpick inserted in the center comes out clean.

For the Icing

  1. Combine powdered sugar and cocoa powder in a large mixing bowl.
  2. Add vanilla extract and butter.
  3. Gradually add water, stirring well to combine until icing reaches the right consistency for spreading.

To Combine

  1. Allow cake layers to cool completely before removing from the pans.
  2. Stack one on top of the other (I didn't add an icing layer between the two cakes, but you definitely could... I just forgot!).
  3. Pour the icing on top and spread as normal.
  4. If the icing has "set up" a bit before you get it on the cake, just stir well and it will be fine!


  • You can sub coconut oil for any butter in the recipe