Description

A delightfully simple, egg- and dairy-free chocolate cake mixed right in the pan. Wacky Cake is moist, tender, and rich with deep cocoa flavor — the perfect nostalgic treat made from pantry staples.

Ingredients

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tbsp white vinegar or apple cider vinegar
1 tsp vanilla extract
1/3 cup vegetable oil
1 cup water

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Instructions

Preheat oven to 350°F (175°C). Lightly grease an 8-inch square or round baking pan.
In the pan or a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
Make three small wells in the dry ingredients. Add vinegar to one, vanilla to another, and oil to the third.
Pour water over everything and stir gently until just combined and no dry streaks remain.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool for at least 15 minutes before slicing. Serve plain or with your favorite topping.

Notes

Dust with powdered sugar or drizzle with chocolate sauce for extra flair.
Make it lighter by swapping some or all of the oil for unsweetened applesauce.
Turn into cupcakes or a trifle for fun presentations.
Wacky Cake is naturally vegan and stays moist for days!