Indulge in a rich chocolate cake without eggs, milk, or butter! Chocolate Wacky Cake is moist, tender, and naturally vegan-friendly. Also known as Crazy Cake or Depression Cake, it's quick and delicious.
Craving a rich and indulgent chocolate cake but don't have any eggs, milk, or butter on hand? No worries!
Chocolate Wacky Cake is moist and tender, and ready in no time.
Also called Crazy Cake or Depression Cake, this 100-year-old cake recipe is naturally vegan.
This delightful dessert has a fascinating history. It originated during the Great Depression when ingredients like eggs, milk, and butter were scarce and expensive.
Resourceful home bakers discovered a way to create a moist and tasty cake using everyday pantry staples such as vinegar and baking soda! The result was a chocolatey masterpiece that didn't compromise on flavor or texture.
Now, fast forward to the present day, and Chocolate Wacky Cake has become a beloved recipe for vegans, individuals with dietary restrictions, or anyone who craves a delectable chocolate treat.
It's a versatile dessert that proves you don't need fancy ingredients to create something extraordinary.
If you love this cake recipe, and I'm sure you will, then be sure to also check out my recipe for Funfetti Vanilla Wacky Cake!
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Why You'll Love This Recipe
- Whether you follow a vegan lifestyle or have dietary restrictions, Chocolate Wacky Cake is the perfect dessert for you. It doesn't contain any animal products, making it a guilt-free indulgence.
- It's a tasty cake that's egg-free and dairy free.
- Baking a cake from scratch can sometimes be intimidating, but not with Chocolate Wacky Cake. This recipe is incredibly straightforward and requires minimal effort. You'll have a homemade cake on your table in no time.
- Don't feel like running to the grocery store? No problem! The ingredients for this cake are likely sitting in your pantry right now. Flour, sugar, cocoa powder, vinegar, and a few other basic items are all you need to whip up this chocolatey delight.
- Despite the absence of traditional cake ingredients, Chocolate Wacky Cake turns out incredibly moist and flavorful. You won't even notice the difference! It's a testament to the ingenuity of home bakers who created this recipe during challenging times.
Ingredients
- All-Purpose Flour: The foundation of the cake, providing structure and texture.
- Granulated Sugar: Adds sweetness and moisture to the cake.
- Unsweetened Cocoa Powder: The star ingredient that gives the cake its rich chocolate flavor.
- Baking Soda: Helps the cake rise and creates a light texture.
- Salt: Enhances the flavor and balances the sweetness.
- Vegetable Oil: Replaces butter and adds moisture to the cake. You can use other neutral oils like canola or sunflower oil as well.
- Apple Cider Vinegar (or White Vinegar): The acidity from the vinegar reacts with the baking soda, helping the cake rise and giving it a tender crumb. You can use either apple cider vinegar or white vinegar interchangeably.
- Vanilla Extract: Adds a hint of warmth and depth of flavor.
- Cold Tap Water: Provides the necessary moisture for the cake batter.
- Cold Brewed Coffee (or Additional Water): Coffee enhances the chocolate flavor of the cake but doesn't make it taste like coffee. If you prefer, you can use additional water instead.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat your oven to 350°F (175°C).
Take an 8x8-inch (20cm square) baking pan and line it with baking parchment paper.
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
Create three wells in the flour mixture. Make one large well and two smaller ones.
Pour the oil into the large well, vinegar into one of the smaller wells, and vanilla into the third well.
Note: It's important to keep the wet ingredients separate until they are stirred into the batter simultaneously to ensure the cake turns out properly.
Add the cold coffee and water into the mixing bowl, and mix everything until well-blended without any lumps.
Pour the batter into the prepared pan.
Place the pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan. Once the cake has cooled, coat it with the frosting of your choice. Cut the cake into slices and serve.
Variations
While Chocolate Wacky Cake is already a crowd-pleaser, you can get creative and add your own personal touch. Here are a few variations to consider:
- Mint Chocolate: Add a teaspoon of peppermint extract to the batter and frost the cake with a mint-flavored frosting for a refreshing twist.
- Orange Zest: Incorporate the zest of one orange into the batter for a zesty and citrusy flavor. Try adding a chocolate orange buttercream frosting.
- Raspberry Swirl: Dollop spoonfuls of raspberry jam on top of the batter and swirl it gently with a knife to create a beautiful raspberry pattern.
- Add a peanut butter frosting for a Reece's Peanut Butter Cup flavor!
Storage
If you have any leftovers (which is rare because it's that good!), here's how you can store them:
- Room Temperature: Keep the cake in an airtight container at room temperature for up to three days.
- Refrigerator: For longer shelf life, you can refrigerate the cake for up to a week. Ensure it's stored in an airtight container to prevent it from drying out.
- Freezer: If you want to extend the cake's lifespan, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. The cake can be frozen for up to three months. Thaw the slices in the refrigerator overnight before enjoying.
Top tips
- Sifting the flour, cocoa powder, and baking soda helps to remove any lumps and ensures an even distribution of ingredients. It leads to a smoother batter and a lighter texture in the final cake.
- Keeping the wet ingredients separate until they are added simultaneously into the batter is crucial. This method allows the vinegar and baking soda to react at the right time, resulting in a well-risen and tender cake.
- Once the cake batter is mixed, don't leave it long before baking. Ensure the oven is preheated before making the batter.
- Allow the cake to cool completely in the pan before frosting or cutting it.
FAQ
Yes! You can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Keep in mind that the texture may be slightly different, but it should still yield a tasty cake. Check that all other ingredients are gf, just in case.
Absolutely! If you prefer a thinner cake, you can use a 9x9-inch (23cm) square pan or a 9-inch (23cm) round cake pan. Adjust the baking time accordingly, as it may be slightly shorter. Double the recipe for a 9x13-inch pan.
Yes, you can! Simply line a muffin tin with cupcake liners and fill each liner about two-thirds full with the batter. Bake at the same temperature for approximately 15-18 minutes, or until a toothpick inserted comes out clean.
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📖 Recipe
Chocolate Wacky Cake
Equipment
- 8x8-inch (20cm square) baking pan
Ingredients
- 1 ½ cups all-purpose flour 190g
- 1 cup granulated sugar 200g
- ¼ cup unsweetened cocoa powder 30g
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup vegetable oil 100ml
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon vanilla extract
- ½ cup cold tap water 120ml
- ½ cup cold brewed coffee or additional water 120ml
- Chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C).
- Take an 8x8-inch (20cm square) baking pan and line it with baking parchment paper.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- Create three wells in the flour mixture. Make one large well and two smaller ones.
- Pour the oil into the large well, vinegar into one of the smaller wells, and vanilla into the third well. Note: It's important to keep the wet ingredients separate until they are stirred into the batter simultaneously to ensure the cake turns out properly.
- Add the cold coffee and water into the mixing bowl, and mix everything until well-blended without any lumps.
- Pour the batter into the prepared pan.
- Place the pan in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan.
- Once the cake has cooled, coat it with frosting of your choice.
- Cut the cake into slices and serve.
Notes
- Sifting the flour, cocoa powder, and baking soda helps to remove any lumps and ensures an even distribution of ingredients. It leads to a smoother batter and a lighter texture in the final cake.
- Keeping the wet ingredients separate until they are added simultaneously into the batter is crucial. This method allows the vinegar and baking soda to react at the right time, resulting in a well-risen and tender cake.
- Once the cake batter is mixed, don't leave it long before baking. Ensure the oven is preheated before making the batter.
- Allow the cake to cool completely in the pan before frosting or cutting it
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Asifa Tahir
V nice & simple recipe....
Lee K
Really easy and tasted good. Next time I can see adding cinnamon, and a 1/2 teaspoon of cayenne pepper, along with chocolate chips, to make Mexican Wacky Cake.
Elizabeth
This was the perfect cake to serve because we were hosting guests who are on a vegan diet! I'd love to give the raspberry swirl variation a try next time too.
Kim
This was so moist and chocolatey. I'll be making this one again and again.
Casey
You'd never know that this cake had no eggs or butter. It was absolutely amazing! I'll definitely be making it again.
Chenee
This is the only cake I ever had until I was about 10. My father was allergic to eggs, so my mom made this for every holiday. It's still my favorite!
Ali
This chocolate cake is SO rich and moist, really hard not to eat the whole pan to myself!