Wacky Cake (Vegan Chocolate Cake)

Wacky Cake (Vegan Chocolate Cake) by DK on May 14, 2014

Vegan Chocolate Cake Recipe | Simple Easy Chocolate Cake Recipe | Wacky Chocolate Cake Recipe

I am not against butter. Just, over the top use of it. Likewise, I am not against Eggs - just too much of it! In this case, anything that tastes and smells eggy is a no no for my body! Well, as far as Wacky Cake is concerned, I need not think twice about these ingredients since this does not use either! This moist chocolate cake was born out of the seriousness of wartime rationing. Since eggs, butter, sugar, and milk were all in short supply during such times, this cake made its glorious entry.

The selling point for me however is that it is a one pot wonder. Everything gets mixed in one pan and the same pan is used to bake the cake as well. Dunno about you, but I really don't look forward to cleaning much :) The whole cake gets done under 30 minutes - about 5-8 min in prep and another 20 min for baking! Now that's what I call a one pan wonder.

Cook time: Under 30 min
Prep time: Under 15 min
Serves: 6 people
Yields: Makes 1- 8inch Square Cake

Ingredients

1-1/2 cups Whole Wheat Pastry Flour, or see Tips
3/4 cup Cane Sugar
1/4 cup Organic Unsweetened Cocoa Powder
3/4 tsp Baking Soda
1/2 tsp Sea Salt
5 tbsp Vegetable Oil, or see Tips
1 tbsp Distilled White Vinegar
1 tsp Vanilla Extract
1 cup Water
Organic Powdered Sugar to garnish

Tips

1. Flour: You can use All Purpose Flour instead. If using Indian (Atta) Flour, you might need to add few additional tbsp of water since wheat flour absorbs more liquid than white.

2. Oil: I have used Grapeseed oil in this recipe.

Method

1. Adjust oven rack to middle position and heat oven to 350 degrees. Coat 8-inch-square baking pan with nonstick cooking spray. Add the flour, sugar, cocoa, baking soda, and salt together in the same pan.

2. Whisk until combined.

3. Make 1 large and 2 small craters in dry ingredients with a spoon. It need not be perfect.

4. Add the oil to large crater

5. and vinegar and vanilla separately in the small craters.

6. Now pour water into the pan,

7. and mix until just a few streaks of flour remain. DO NOT OVERMIX.

8. Immediately put pan in oven. Bake until toothpick inserted in center of cake comes out with a few moist crumbs attached, about 20-30 minutes depending upon your oven.Though it looks pretty dry in this photo, it was in fact deliciously moist!

9. Cool in pan, then dust with confectioners’ sugar. Or serve it on a plate with dusted sugar and berry garnish.

Tightly wrapped, this cake will keep well for 3 days at room temperature. Ours got over in 2 days flat!

Filed Under these categories

Related FAQs

Egg Substitutions

Recipe Reference

slightly adapted from cook's country's recipe

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1 Member Reviews

By Kessia on Aug 17, 2014

After a lot of online research, I was very happy when I came across this recipe because my son is allergic to eggs and with his first birthday approaching and not finding anyone who would bake an eggless cake, I decided I was going to bake the cake myself and onto testing recipes it began. Luckily for me, I stumbled into this first and loved it at second try (first time I left in the oven for far too long and it dried out). And while I still need to figure out how to double it and keep the taste as delicious and moist as the original recipe, I can't thank you enough for sharing this. I'm hoping I can pull off a naked cake in 2 weeks! I'm mostly concerned how to keep it moist and pretty, since it seems to crack when cooling. Any tips to help this first time baking cake mom?

Picture attached!

20 Comments

By Kharmeana on Aug 20, 2016

Hello, Can I use Almond flour?( wheat free and gluten free) Thanx looks yummie!

By marg on Mar 22, 2016

Like Wow this Chocolate cake is awesome being it is Vegan. So Soft, moist, flavour excellent... Now my question is do you have a white vegan recipe as the same? or can I make this without the choco for the same texture.

By Gunjan on Mar 11, 2016

This chocolate cake seems to be tempting and i will definitely try it. Great recipe!!!!

By Shelly on Aug 19, 2015

I am looking for a recipe of Royal Icing without egg or egg powder. If anybody know how to make it for flower.

By uma on Nov 27, 2014

can I use apple cider vinegar instead of the white vinegar?

By tejal on Sep 8, 2014

:its good recipe

By Barathi on Aug 19, 2014

Omg! Thanks DK :) :) It's such a simple recipe but amazingly yummy! I served it with Strawberry compote, it was a huge hit :)

By Pam on Aug 17, 2014

My grandaughter is on an elimination diet, no wheat, soy, nuts, eggs, dairy, what other flour could be used. Hoping you can help.

By Kim on Jul 10, 2014

This looks lovely, anything involving chocolate cake and no dishes has to be worth a go!

By Anshu Pande on Jun 25, 2014

Hey der! Thank you for this recipe..I tried and I must say it lived upto its name...was definately wacky! Posting the recipe on my webpage giving you due credit for the same! Thanks once again :)

By dev on Jun 8, 2014

hi I tried this cake in my home but in middle part is not cook and not rised also. other then ok

By joe on May 31, 2014

Re the comment by Sushma if you mixed for too long the reaction of the vinegar etc will expire ...Result uncooked dough. Hope this helps

By Priyanka chowdhary on May 23, 2014

Vinegar used here is d same used in making chowmein .. i mean d citric acid

By preeti arora on May 19, 2014

hi its so easy cake recipe n without egg ill try ...thnxx :-

By nisha on May 18, 2014

Hi, the cake looks scrumptious.could you pls give me the measurements in grams.my cup equals 130gms.is it the same? Can I replace the vinegar with lemon juice?I have rice vinegar.can I use it? Your space is awesome and I 've been following it for some time. Thanks a lot.

By Madhavi on May 17, 2014

This is the best eggless chocolate cake recipe.. hubby really really loved it.. thanks guys...!!

Thank you :) --DK

By sushma on May 16, 2014

Hi, I tried this cake after drooling over your pictures. I followed step by step receipe but the cake came out like a uncooked dough so had to bin the lot. Where do you think I went wrong?

Is your Baking Soda old? Looks like it did not react with vinegar. --DK

By Naznin Azeez on May 15, 2014

Literally drooling over here!. Wow. Looks sooo yummy!

By traditionallymodernfood on May 15, 2014

No egg no butter!! Vinegar addition Sounds interesting.. Grt pics

By Apurva Tripathi on May 14, 2014

is it important to add white vinegar? can I use anything else?

Vinegar reacts with Baking soda which is how the cake gets to rise and get spongy. Without it, it would be flat n dense. --DK