Wacky Cake (Eggless Chocolate Cake)
Wacky Cake is a rich, moist chocolate cake that’s eggless and dairy-free. What originated as a rationing necessity during World War II, is now the best dessert for those with dietary restrictions.
Looking for another easy dessert recipe? Try my 3-Ingredient Clementine Posset next.
Chocolate Wacky Cake
They may call this a wacky cake but it’s seriously delicious! This Magic Cake recipe went viral on Instagram but it’s popular irl too. I once brought it to a dinner party and it was devoured before dinner was even served!
So while it’s a dessert suitable for people with dietary restrictions, you won’t feel like anything’s missing. Slather your eggless cake with one of my luscious frosting options for an unforgettable treat.
Why We Love This Wacky Cake Recipe
Great for Any Occasion: This recipe is simple enough for a casual night lounging on the couch. But its decadent enough for birthdays, potlucks, and holidays.
Easy to Make: The cake itself is a one pan recipe. Add the wet and dry ingredients to the dish, mix and bake. You don’t even need to add oil or spray to the pan. That’s why we call this cake magic!
Great for Any Diet: This chocolatey treat is perfect for those with allergies or dietary restrictions. You can make this chocolate cake without eggs or dairy.
Customizable: This eggless chocolate cake recipe has two frosting options. Whip up a quick vegan chocolate ganache or try my decadent German chocolate frosting.
What is Wacky Cake?
Wacky cake, also known as depression cake, is a cake made without butter, eggs, or milk. While I’ve made this recipe my own, the concept has been around since The Great Depression and World War II when resources were limited.
If you’ve ever craved cake while missing an essential ingredient, this recipe is for you! It’s also great for those with dietary restrictions because we all deserve to indulge.
Eggless Chocolate Cake Ingredients
Dry Ingredients
Sugar: Add for sweetness.
Flour: This gives the cake structure.
Cocoa powder: For rich chocolate flavor, this is a must. Use unsweetened cocoa powder for the best results.
Baking soda: This leavening agent reacts with the vinegar to help the cake rise.
Salt: This enhances the overall flavors while balancing the sweetness.
Wet Ingredients
Vinegar: This helps the cake rise as it bakes. Use any mild flavored vinegar and your cake won’t taste like vinegar.
Vanilla extract: The warm vanilla flavor complements the chocolate without overpowering it.
Oil: Use either vegetable oil or avocado oil to add moisture to the cake and yield a soft, tender crumb.
Cold coffee or water: Coffee enriches the flavor while adding moisture to the cake batter. If you don’t like coffee, swap it for water.
Chocolate Ganache Frosting
Chocolate Chips: This adds rich chocolate flavor.
Coconut Oil: When melted down, the oil gives the frosting a velvety smooth consistency.
German Chocolate Frosting
Note this frosting is not vegan. However, I offer dairy-free alternatives to keep your chocolate cake vegan.
Granulated sweetener: I prefer brown sugar or coconut sugar for sweetness.
Evaporated milk: This creates a creamy, rich base for the frosting. A coconut version can be used for a dairy-free alternative.
Butter: This thickens the frosting; dairy-free versions can be used to keep it vegan.
Vanilla extract: This enhances the overall flavor of the frosting, adding a layer of complexity.
Shredded coconut: This adds texture and a sweet, nutty flavor. Adjust the quantity to achieve the desired thickness and coconut intensity.
Chopped pecans: Add crunch and a nutty flavor that complements the sweetness of the frosting.
Check out the recipe card below for measurements.
How to Make Eggless Chocolate Cake
Start by whisking the dry ingredients together in a greased 8x8 baking dish.
Create three wells in the dry mixture to pour in the wet ingredients: oil, vinegar, and vanilla extract.
Then gradually add cold coffee or water.
As you add the liquid, gently whisk until the cake batter is smooth.
Bake the cake at 350°F for 30-35 minutes until a toothpick inserted comes out clean.
Once cooled, top the cake with your choice of frosting or ganache.
How to Make Vegan Chocolate Ganache Frosting
Simply stir chocolate chips and coconut oil together in a small bowl. Microwave the mixture in 30-second intervals until melted, ensuring to stir in between.
For powerful microwaves, consider using a lower power setting to prevent burning. Once smooth, spread the ganache evenly over the wacky cake.
How to Make German Chocolate Frosting
Combine sugar, evaporated milk, and butter in a saucepan.
Cook over medium heat, stirring continuously until thickened, typically for about 10-12 minutes.
Remove the mixture from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
Let the frosting cool to room temperature before spreading it over the cake.
Tips for the Best Wacky Cake
Bake immediately. As soon as vinegar and baking soda combine, the reaction begins so make haste for the best results.
Try the coffee. No really, it intensifies the chocolate flavor in a way that the water just can’t. It’s my secret ingredient.
Gently mix the cake batter. When combining your wet and dry ingredients, mix just until the batter is smooth and no large lumps remain. Over-mixing can make the cake tough once baked.
Let the baked cake cool down before applying frosting. If the cake is too warm, the frosting may melt, resulting in a soggy texture and uneven appearance.
Frequently Asked Questions
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Absolutely! And this wacky cake recipe proves it. While eggs provide structure and help cakes rise, it can be replaced with other ingredients for the same results.
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If the cake does not have adequate moisture or fat, it will be dry. That’s why this eggless chocolate cake is made with oil, vinegar, and coffee.
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The alternative name for wacky cake originated during the Great Depression. During this era, food was rationed. Simple, cost-effective recipes were often made without eggs, milk, or butter.
Wacky Cake (Eggless Chocolate Cake)
Ingredients
- 1 cup sugar
- 1 ½ cups flour
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vinegar
- 1 teaspoon vanilla extract
- ⅓ cup oil
- 1 cup cold coffee or water
- 1 cup granulated sweetener (brown sugar, coconut, or regular all work)
- 1 cup evaporated milk (can use coconut version if needed)
- ½ cup butter (can use dairy free if needed)
- 1 teaspoon vanilla extract
- 1 - 1½ cups shredded coconut (start with one cup and gradually add more if desired)
- 1 cup chopped pecans
- ½ cup chocolate chips
- 1 tbsp coconut oil
Instructions
- Whisk dry ingredients together in a greased 8x8 baking dish.
- Create three divots to pour in your oil, vinegar, and vanilla.
- Pour coffee or water over the top and whisk gently until no large clumps remain.
- Bake at 350°F for 30-35 minutes or until toothpick inserted comes out clean.
- Cool and add frosting or ganache to the top. Enjoy!
- Stir the ingredients together in a small bowl.
- Heat it in the microwave in 30-second increments until the ingredients are melted. If you have a really powerful microwave, consider putting it on 50% capacity to prevent the frosting from burning.
- Stir until smooth.
- In a saucepan, combine sugar, evaporated milk, and butter.
- Cook over medium heat, stirring constantly, until thickened, about 10-12 minutes.
- Remove from heat and stir in vanilla extract, coconut, and chopped pecans.
- Let the frosting cool at room temp and then spread onto the cake. Enjoy!
