We don’t know why this is called Wacky Cake… Maybe just that it’s totally WACKY that such a delicious chocolate cake can be made without eggs, butter, or dairy! (The whipped cream on top is an optional indulgence.) Enjoy this awesome cake from the kitchen of Cathy Smith- our chef’s mom!
Wacky Cake
Author: Smith Family
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: about 9
A light, moist, classic chocolate cake that just happens to be vegan!
Ingredients
- 1½ cups all-purpose flour
- 1 cup white sugar
- ½ tsp. salt
- 1 tsp. baking soda
- ¼ cup cocoa powder
- 6 Tbs. vegetable oil
- 1 Tbs. white vinegar
- 1 cup water
Instructions
- Preheat oven to 350 degrees.
- Prepare an 8 x 8 pan with non-stick spray.
- In a medium mixing bowl, mix all the dry ingredients together by hand. Add the wet ingredients and mix until well combined.
- Pour into your prepared pan.
- Bake for 30 to 40 minutes until the top is springy and a tester inserted in the center comes out dry.
- Keep this cake vegan by serving as is, or dusting with confectioner's sugar. Or, top with your favorite icing or a dollop of freshly-whipped cream.
