If you’re looking for a simple moist chocolate cake recipe, this Chocolate Wacky Cake has you covered! With a short list of ingredients, this wacky cake recipe uses NO eggs and NO dairy for a vegan chocolate cake that’s so good that you’ll say, “That’s wacky!”
Tender, and chocolatey with a perfect crumb, not only does this wacky cake recipe call for a simple list of ingredients, but the batter for this 8×8 chocolate cake recipe mixes up entirely in the pan – that’s just how easy it is!
I make this cake all the time. It’s my kid’s fave! Though I’ve iced it in the photos you see here, oftentimes I leave it unfrosted with only a dusting of powdered sugar and/or serve it up with a dollop of whipped cream.
This simple chocolate cake is so good with a cup of coffee or tea, or for a easy dessert after dinner.
Wacky Cake is an American classic that dates back at least 100 years. Some claim it originated around the time of World War I, others say it took off during the Great Depression or even World War II.
What most can agree on is that it came about during times when eggs, butter, and milk were in short supply or simply not available, so traditional cake recipes weren’t possible. And this inventive chocolate wacky cake was born! (learn more about the origin of Wacky Cake here.)
Like many of you, I’m sure, I grew up on this cake. My mom called it “Crazy Cake,” and it pains the nostalgic side of me to not call it the same thing. But in the interest of inclusive language, I’m going with the other popular name: Wacky Cake. It’s also sometimes called Depression Cake. Whether you call it crazy cake, wacky cake, or depression cake, it’s a chocolate cake that’s easy and delicious!
My mom made this cake at least once per month. She served up the big fluffy squares with a generous dollop of Cool Whip, which is a serving suggestion I highly recommend.
But it’s excellent with a light layer of chocolate buttercream, too.
It’s super easy to make. Like ridiculously easy! The batter for this simple chocolate cake recipe mixes together right in the pan. It doesn’t get easier than that.
It’s delicious. Chocolatey, tender, moist. Everything you want in a chocolate cake from scratch recipe.
It’s dairy-free and vegan. It wasn’t designed for the vegan diet, but it is one of those awesome recipes that’s happily vegan just as it is.
If you’ve never made chocolate depression cake, a.k.a. wacky cake, prepare to be amazed! It’s just a matter of mixing the dry ingredients together, making indentations and pouring in the wet ingredients, mixing it all together, and baking it.
2. Mix the dry ingredients together with a whisk, and create three indentations. I like to make a larger indentation for the oil, which, if you want to channel your inner child, naturally creates a happy face! Score!
3. Then, pour the vanilla extract into one small indent, the vinegar into another, and the canola oil into the large indent.
4. Pour the water over the top.
5. Stir until combined. I like to use a flat whisk so I can really get into the corners, but a plastic spatula works great, too.
6. And then, it’s time to bake your wacky cake! Bake just until the middle is set and a toothpick inserted into the center comes out clean.
Really, the sky’s the limit for how you want to frost this simple moist chocolate cake recipe. I’ve provided a recipe for chocolate frosting, and that’s what’s photographed here. But you should make it your own! Here are a few ideas:
We love chocolate cake here in the Kitchen Treaty house! Here are my other recipes:
