Wacky Cake

Wacky cake is made without milk or eggs and is a moist, dark, and delicious chocolate cake. A brainchild of the Depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients. Frost with your favorite icing.

Print Recipe

Prep Time 10

Cook Time 30

Total Time 40

Course lunch/dinner

Cuisine American

Servings 10 people

Calories 2263.5 kcal

Equipment

1 8x8-inch cake pan Unglazed
1 Sifter or Fine-Mesh Sieve For dry ingredients
1 Fork For mixing batter
1 Toothpicks For testing doneness

Ingredients

Main

1 ½ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
6 tablespoons vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 cup water

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, sugar, cocoa powder, baking soda, and salt together in an 8x8-inch ungreased cake pan. Make 3 depressions in flour mixture; pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.

Notes

This Wacky Cake is a marvel of resourcefulness, delivering a surprisingly moist and tender crumb without eggs or dairy. For optimal flavor, consider replacing the water with strong brewed coffee to deepen the chocolate notes. Ensure thorough but gentle mixing directly in the pan to avoid overdeveloping the gluten. The depressions for wet ingredients are key for initial separation before blending. Given its simplicity, pairing with a rich ganache or a classic buttercream (if diet allows) is highly recommended to elevate the dessert. Do not grease the pan; the unique fat-water emulsion prevents sticking naturally.