Wacky Cake
This depression era sheet cake has no eggs and no dairy. Yep, that means you can add it to your list of vegan baking recipes! Did I mention it’s flavored with rich and decadent cocoa powder, and so simple to make!
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Why you’ll love wacky cake
This depression era sheet cake has no eggs and no dairy, which makes it a great option for vegan bakers!
It can be hard to find a chocolate cake recipe that is moist enough. Let me tell you, this chocolate cake is so surprisingly moist, dense, and light and fluffy all at the same time. A bite of heaven!
Its super easy to make - only takes about 10 minutes to whip up the batter and you can do it using only one bowl.
I shared this recipe around at work and it was a big hit!
Recipe Tips for the best wacky cake
Because there is no egg in this cake, it is important to add the wet ingredients last in this cake recipe. There is really a lot of chemistry involved in baking - in this cake, the baking soda reacts to the vinegar which is what makes the cake rise and hold together just as there were eggs in the recipe and the warmth of the oven will assist in this process.
With chocolate cakes, it can be difficult to tell when they are done baking. The best way to tell is to stick a toothpick or knife into the center of the cake and if it comes out smooth, it’s all done baking. Cake is not meant to be undercooked and undercooking a cake won’t help it be moist. Instead the cake will deflate and be noticeably runny in the center. The texture of cake is meant to be light, airy, and moist, which is exactly what this cake is!
Recipe Variations
Feel free to experiment with add-ins! This cake would taste great with chocolate chips of your choice, nuts, or freeze dried fruits.
FAQ
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Wacky cake is a traditional chocolate cake that is made without eggs or dairy. It originated during the great depression, when some foods were scarce and this cake is a resourceful response to the lack of dairy that was available at the time.
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Wacky cake is also known as depression cake, crazy cake, wowee cake, and WWII cake.
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Yes, it sure can! Chocolate frosting, vanilla frosting, whipped cream or cream cheese frostings are all great options. You can also dust it with powdered sugar and garnish it with fresh fruit or a warm fruit compote.
Helpful Kitchen Tools
electric stand mixer
parchment paper
8 x 8 inch round or square baking dish
mesh strainer
Ingredients
cake Batter
1 1/2 cups all-purpose flour
1 cup sugar (granulated)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon vanilla extract
1 tablespoon apple cider vinegar
1/3 cup grapeseed oil (or any neutral oil)
1 cup water
frosting (optional)
8 oz. vegan butter, softened to room temperature (I like Mykonos brand)
1 cup powdered sugar (plus more to taste)
1/2 teaspoon pure vanilla extract
1/4 cup unsweetened cocoa powder
How to make wacky cake
Prep
Preheat the oven to 350℉. Line baking dish with parchment paper.
Make the cake batter
In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
Make three separate holes in the mixture. In each hole, add the vanilla extract, apple cider vinegar, and vegetable oil.
Pour the water over the mixture and mix until all ingredients are combined, scraping down the sides.
Pour the batter into the pan and spread it to each corner.
Bake for 25 - 30 minutes or until the middle puffs up and a knife inserted in the center comes out clean. If frosting, let cake cool completely before frosting.
Frosting (optional)
Add vegan butter to the bowl of a stand mixer with pure vanilla extract and mix well.
Sift in cocoa powder with a mesh strainer and beat for 30 seconds until well combined.
Add powdered sugar and beat for 30 seconds on medium. Add additional powdered sugar to taste and beat for 3 - 5 minutes on medium or until light and fluffy.
Once the cake has cooled, use a flat spatula to spread frosting evenly over the top of the cake.
How to Store
Store wacky cake in an air tight container in the refrigerator for up to five days. If stored in the refrigerator, let stand at room temperature for 30 minutes, or pop in the microwave for five to ten seconds to warm to room temperature.
You can also freeze wacky cake easily. Just place (fully baked and cooled, but unfrosted) in an air tight freezer container and store in the freezer for up to three months. Remove from the freezer and place in the refrigerator 24 hours prior to frosting and serving.
Wacky Cake
This depression era sheet cake has no eggs and no dairy. Yep, that means you can add it to your list of vegan baking recipes! Did I mention it’s flavored with rich and decadent cocoa powder, and so simple to make!
Ingredients
Directions
- Preheat the oven to 350℉. Line baking dish with parchment paper.
- In a large bowl, mix together flour, sugar, cocoa powder, baking soda, and salt.
- Make three separate holes in the mixture. In each hole, add the vanilla extract, apple cider vinegar, and vegetable oil.
- Pour the water over the mixture and mix until all ingredients are combined, scraping down the sides.
- Pour the batter into the pan and spread it to each corner.
- Bake for 25 - 30 minutes or until the middle puffs up and a knife inserted in the center comes out clean. If frosting, let cake cool completely before frosting.
- Add vegan butter to the bowl of a stand mixer with pure vanilla extract and mix well.
- Sift in cocoa powder with a mesh strainer and beat for 30 seconds until well combined.
- Add powdered sugar and beat for 30 seconds on medium. Add additional powdered sugar to taste and beat for 3 - 5 minutes on medium or until light and fluffy.
- Once the cake has cooled, use a flat spatula to spread frosting evenly over the top of the cake.
Nutrition Facts
Calories
289Fat
11 gSat. Fat
2 gCarbs
46 gFiber
3 gNet carbs
43 gSugar
27 gProtein
3 gSodium
380 mgCholesterol
0 mg*Nutrition is auto-calculated by recipes generator.
