VINTAGE Wacky Cake
This simple and forgiving chocolate cake is perfect for those days when you want something sweet but don't have eggs or butter. It's easy to make in one pan and delivers a comforting, fluffy dessert.
Ingredients
Dry Ingredients
- 1 cup All purpose flour Can use a gluten-free blend
- 1 cup Granulated sugar Light brown sugar can be used as an alternative
- 1/3 cup Unsweetened cocoa powder Regular cocoa is fine, Dutch process works too
- 1 teaspoon Baking soda Ensure it is fresh
- 1/2 teaspoon Salt Enhances the chocolate flavor
Wet Ingredients
- 1/3 cup Vegetable oil Canola oil works too, melted coconut oil is an option
- 1 tablespoon Vinegar White vinegar or apple cider vinegar can be used
- 1 teaspoon Vanilla extract Can be omitted if necessary
- 1 cup Water Brewed coffee for a richer taste is an option
Instructions
Preparation
- Preheat your oven to 350°F.
- In an 8x8 or 9x13 inch baking pan, mix together the dry ingredients thoroughly to ensure there are no clumps.
- Make three wells in the dry ingredients. In each well, add the vegetable oil, vinegar, and vanilla extract.
- Pour the water over all of the ingredients in the pan.
- Stir everything together until no dry flour remains, being careful not to overmix.
Baking
- Bake in the preheated oven for 30 to 35 minutes, checking for doneness by tapping the center of the cake and using a toothpick.
- Allow the cake to cool completely in the pan before slicing.
Notes
The cake is delicious plain, but you can top it with powdered sugar, fresh berries, or a simple chocolate glaze. This cake can also be made dairy-free by ensuring the frosting is dairy-free as well.