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Wacky Cake Recipe

Wacky Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 70 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Yield: 9 servings 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

Wacky Cake is a classic, one-bowl chocolate cake recipe that’s naturally vegan—no eggs, no dairy, no fuss! Made with simple pantry staples, it’s mixed and baked in the same pan. The result is moist, tender, and rich chocolate cake that comes together in under an hour, making it perfect for weeknight baking or last-minute cravings.

Ingredients

Units Scale

For the Cake:

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

Optional Toppings:

  • Powdered sugar, for dusting
  • Vegan frosting
  • Fresh berries

Instructions

  1. Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch (20×20 cm) square baking pan. You can make the cake directly in the pan or mix the batter in a bowl and transfer it to the pan.
  2. Mix Dry Ingredients: In a large mixing bowl or directly in the ungreased pan, combine the flour, sugar, cocoa powder, baking soda, and salt. Whisk until well blended.
  3. Add Wet Ingredients: Make three wells in the dry mixture. Pour the vanilla extract in one well, vinegar in the second, and vegetable oil in the third. Pour water over everything and mix thoroughly until no dry spots remain. The batter will look a bit bubbly from the vinegar and baking soda reacting.
  4. Bake the Cake: Transfer to the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake to keep the cake moist.
  5. Cool and Serve: Let the cake cool in the pan on a rack. Once cool, dust with powdered sugar or frost as desired. Slice and enjoy!

Notes

  • This cake is naturally vegan and dairy-free.
  • For a richer chocolate flavor, substitute half of the water with cooled brewed coffee.
  • The recipe can be doubled and baked in a 9×13-inch pan.
  • Store leftovers covered at room temperature for up to 3 days.

Nutrition

  • Serving Size: 1/9 of cake
  • Calories: 210
  • Sugar: 18g
  • Sodium: 260mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Find it online: https://slsrecipes.com/wacky-cake-recipe/