Wacky Cake Recipe
Wacky Cake is a delightfully simple, budget-friendly dessert that’s been winning hearts since the Great Depression. This one-bowl wonder is naturally vegan and shockingly moist and chocolaty.
With no eggs, milk, or butter, Wacky Cake relies on pantry staples and a bit of kitchen magic. It’s a go-to option for quick weeknight baking or nostalgic weekend treats.
What You’ll Need for Wacky Cake
Pantry Staples With Purpose
- All-purpose flour – The structural base, giving the cake its classic crumb and satisfying bite.
- Brown sugar – Adds rich, caramel undertones and helps retain moisture in the cake.
- Unsweetened cocoa – Brings deep chocolate flavor and that unmistakable dark hue.
- Baking soda – Key to the cake’s rise when it reacts with vinegar, replacing traditional leaveners like eggs.
- Salt – Enhances the sweetness and balances the cocoa’s bitterness.
- Extra virgin olive oil – Provides moisture and a tender texture while keeping it dairy-free.
- Apple cider vinegar – The acidic catalyst that activates baking soda and gives the cake its lift.
- Vanilla extract – Infuses the batter with warm, comforting aroma and depth.
- Water – Pulls everything together, creating a smooth, pourable batter.
How to Make Wacky Cake (Without Going Wacky)
Preheat your oven and prep an 8×8 baking dish. Mix the dry ingredients right in the pan—no bowls needed.
Create two wells in the dry mix and pour in the oil, vinegar, and vanilla. Pour water over everything and stir gently to form the batter.
Bake until a toothpick comes out clean. Once cooled, frost generously (if using) and enjoy a rich, fudgy slice of history.
Tips, Twists & Creative Takes
This cake is famously adaptable. You can swap brown sugar with coconut sugar for a more caramel-like flavor or use gluten-free flour (just add a pinch of xanthan gum if needed).
If olive oil isn’t on hand, any neutral, plant-based oil works—coconut, canola, or avocado are all fair game. Want to add flair? Top your frosted cake with rainbow sprinkles, crushed pistachios, or fresh raspberries.
For an extra treat, stir a handful of vegan chocolate chips into the batter before baking. This cake is perfect for birthdays, casual gatherings, or when you’re simply craving something sweet and easy.
Keep It Fresh: Storing Your Wacky Cake
Once cooled and frosted, store your Wacky Cake in an airtight container on the counter for up to three days. If your kitchen runs warm, you can refrigerate it to extend freshness by another day or two.
Want to freeze it? Wrap individual slices tightly and freeze for up to one month. Thaw at room temperature or microwave for a quick treat that still feels homemade.
Wacky Cake Recipe
Ingredients
- 2 tsp vanilla extract
- ¾ cup brown sugar
- ¼ tsp salt
- ¾ cup chocolate frosting vegan (optional)
- 2 tsp baking soda
- ⅓ cup extra virgin olive oil
- 1½ cup all purpose flour
- ½ cup unsweetened cocoa
- 1 tbsp apple cider vinegar
- 1 cup water
Instructions
- Preheat the oven to 350°F and either line an 8×8-inch baking dish or coat it lightly with non-stick spray. Combine the all-purpose flour, brown sugar, cocoa powder, baking soda, and salt directly in the baking dish, mixing thoroughly until well incorporated. Create two wells in the dry mixture—add olive oil to one and pour the apple cider vinegar and vanilla extract into the other. Pour the water across the surface of the ingredients, then gently stir everything together until a smooth batter forms. Bake in the preheated oven for about 28 minutes, or until a toothpick inserted into the center emerges clean. Let the cake cool completely before applying frosting, if using. Store in an airtight container at room temperature for up to 3 days.
