Wacky Cake VIII, also known as “Crazy Cake” or “Depression Cake,” is a unique dessert born out of resourcefulness during the Great Depression. With no eggs, milk, or butter, this cake relies on pantry staples and a touch of vinegar to create a tender, chocolatey crumb. Its simplicity and budget-friendly nature make it a timeless treat loved by generations.
Wacky Cake VIII:
This version—Wacky Cake VIII—is known for its deep chocolate flavor, soft texture, and ease of preparation, all mixed in one pan. It’s the perfect choice for a quick dessert fix or when you need a reliable vegan-friendly cake.
History:
The original Wacky Cake emerged during the 1930s, a period when many families faced shortages of common baking ingredients. Bakers discovered that a combination of vinegar and baking soda could replace eggs and provide leavening power. Over time, this cake gained popularity for its moist texture and rich taste, proving that simple ingredients can create something extraordinary.
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Wacky Cake VIII
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 5 tablespoons vegetable oil
- 1 cup cold water
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper.
- Mix dry ingredients: In the pan, sift together flour, sugar, cocoa powder, baking soda, and salt.
- Create wells: Make three small wells in the dry mixture.Pour vinegar into one, vanilla into another, and oil into the third.
- Add water: Pour the cold water over all ingredients.
- Mix well: Stir everything together using a fork or whisk until smooth and evenly combined.
- Bake: Place in the preheated oven and bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
- Cool and serve: Allow to cool completely before slicing. Dust with powdered sugar or frost with chocolate icing if desired.
Notes
- Substitute cold coffee for water for a deeper chocolate flavor.
- Make it gluten-free using a 1:1 gluten-free flour blend.
- Add chocolate chips or nuts for texture.
- You can double the recipe for a layer cake.
- Store leftovers covered at room temperature for up to 3 days.
Tips for Wacky Cake VIII:
- Don’t overmix—stir only until combined.
- Ensure your vinegar is fresh for proper leavening.
- Use high-quality cocoa for the best flavor.
- Allow the cake to cool before cutting to maintain structure.
- Top with vegan ganache or whipped coconut cream for an indulgent touch.
FAQ’s for Wacky Cake VIII:
Q. Why is it called “Wacky Cake”?
It’s called “Wacky” because of its unusual method—mixing everything in one pan without eggs or dairy.
Q. Can I make it in a round pan?
Yes, you can use an 8-inch round or square pan with the same baking time.
Q. Can I use apple cider vinegar instead of white vinegar?
Yes, apple cider vinegar works perfectly.
Q. How can I make it extra moist?
Add a tablespoon of mayonnaise or a bit more oil for extra richness.
Q. Is it vegan?
Yes! The recipe contains no eggs, milk, or butter, making it fully vegan.
Conclusion:
Wacky Cake VIII is a timeless dessert that proves simplicity and creativity can produce amazing results. Whether you’re short on ingredients or want a quick, dairy-free chocolate fix, this one-pan wonder delivers every time—moist, rich, and utterly satisfying.