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Did your mom make this moist, yummy chocolate cake back in the 70s? Mine did not, but my mother-in-law did. She gave me the recipe and it has been my go-to chocolate cake recipe for decades.
It only recently dawned on me that this is also a vegan cake!
Who knew so many home bakers were ahead of their time with this plant-based recipe. I’m sure they didn’t! The fact that the cake uses no eggs or dairy was likely more novelty than intentionality during that era.
And let’s be clear that just because it’s vegan doesn’t mean it’s healthy. It’s a cake! It’s full of sugar and white flour. It just happens to be made with no animal ingredients, which has its benefits. But, it’s definitely not a health food.
With that disclaimer out of the way, whether your intent is to go plant-based or just bake up a fabulous dessert, this recipe is a must-try. Did I mention that it is one of the fastest cakes to prepare, too? Minutes is all it takes to mix up the batter and pop it in the oven.
The ingredient list is pretty simple: flour, sugar, cocoa powder, baking soda, salt, vegetable oil, vanilla, water, and vinegar. Whisk the dry ingredients together in a big bowl. In a separate bowl or large measuring cup, whisk together the wet ingredients. Add the wet to the dry and mix till well blended.
Then pour the batter into your prepared pan (it makes enough for 13×9-inch cake, a layer cake with two rounds, or a Bundt cake). Bake it in a 350 degree oven till a toothpick inserted in the center comes out clean.
I’m not sure it could get any easier!
We like to do a Bundt cake topped with a chocolate glaze, but any frosting will do. It’s moist enough to go without frosting (but really, why would anyone do that?!).
So, if you’re looking for a fast dessert that is still impressive (and vegan), give this throwback a try!
Wacky Cake
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- ½ cup cocoa powder unsweetened
- 2 tsp. baking soda
- 1 tsp. kosher salt
- ¾ cup vegetable oil
- 2 tsp. vanilla extract
- 2 tbsp. distilled white vinegar
- 2 cups water
Instructions
- Preheat the oven to 350℉.
- Spray a 13×9-inch baking dish, two 8- or 9-inch round cake pans, or a Bundt pan with cooking spray that includes flour. Or grease and flour your pan. Set aside.
- Add the flour, sugar, cocoa powder, baking soda, and salt to a large bowl and whisk together. Then make a well in the center of the dry ingredients.
- In a separate bowl or large measuring cup, add all the wet ingredients and whisk till well blended.
- Pour the wet mixture into the well you made in the dry ingredients. Whisk everything together until there are no lumps and the ingredients are well incorporated.
- Pour the batter into your prepared pan(s) and place in the preheated oven.
- For a 13×9-inch pan, bake for 30-35 minutes. For two 8- or 9-inch pans, bake for 25-30 minutes. For a Bundt pan, bake for 40-50 minutes. Whichever pan you use, the toothpick test (inserting one in the center and having it come out clean) is also a good test for doneness.
- Remove cake from the oven, place on a wire rack, and let cool completely in the pan. Remove from the pan, add your favorite frosting or glaze, and enjoy!
Notes
- If you want to ensure the smoothest batter, sift the cocoa powder when adding it to your dry ingredients.
- Some recipes call for making multiple wells in your dry ingredients and adding the liquids to them in separate stages. I’ve never found a reason to do this, but if that’s something you prefer to do, go for it!
This is the best chocolate cake ever! I am biased (this was my choice of birthday cake growing up!), and although truthfully, cake is not my thing, I will eat this! Ah, the memories!
I’m so glad it brings back fond memories, Barb! It’s an indulgence, for sure, but a good one!