Wacky Cake VIII
Wacky Cake VIII is a moist, rich, one-pan chocolate cake made without eggs, milk, or butter. It’s quick to prepare, budget-friendly, and perfect for any occasion—from weekday desserts to last-minute gatherings.
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.