Chocolate Wacky Cake

Name: Chocolate Wacky Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 12 servings
Ingredients: 3 cups all-purpose flour; ½ cup unsweetened cocoa powder; 1 teaspoon kosher salt; 2 cups sugar; 2 teaspoons baking soda; ¾ cup vegetable oil; 2 tablespoons white vinegar; 2 cups cold water; 2 teaspoons pure vanilla extract

User Reviews

4.4

30 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
12 servings
Calories
379 kcal
Course
Cake
Cuisine
American

Chocolate Wacky Cake

Iris Warren

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Rich, moist, and chocolatey, this Chocolate Wacky Cake is made with no eggs, no butter, and no milk! It's a dairy-free chocolate cake that's also known as Depression Cake, because it became popular during WWII's rationing. This easy-to-make cake has always been "the birthday cake" in my family. Topped with creamy chocolate buttercream, it's the ultimate chocolate dessert!

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Ingredients

Servings

3 cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon kosher salt
2 cups sugar
2 teaspoons baking soda
¾ cup vegetable oil
2 tablespoons white vinegar
2 cups cold water
2 teaspoons pure vanilla extract

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Instructions

For 9" x 13" pan: Preheat oven to 350° F.
In a 9" x 13" metal baking pan, combine dry ingredients with a fork. Then make 3 large holes in the dry ingredients.
Combine vegetable oil and vinegar in a small bowl, and divide this among the 3 holes in the dry ingredients. Then pour the water over the entire mixture. Mix with a fork. Add vanilla, and stir again to combine.
Bake for 30 to 35 minutes, or until center of cake is set and toothpick inserted in the middle comes out clean. Take care to not overbake. Remove from oven and let cool completely on a wire rack.
Frost with my favorite chocolate buttercream, if desired.
For cupcakes: Preheat oven to 350° F. Line 2 standard cupcake pans with 24 paper liners and set aside.
In a large bowl, combine dry ingredients with a fork. Then make 3 large holes in the dry ingredients.
Combine vegetable oil and vinegar, and divide this among the 3 holes in the dry ingredients. Then pour the water over the entire mixture. Mix with a fork. Add vanilla and stir again to combine. Divide batter evenly between the 24 cupcake liners.
Bake for 20 minutes, or until toothpick inserted in the middle comes out clean. Take care to not overbake. Remove pan from oven and let cool for 20 minutes before removing cupcakes to a wire rack to finish cooling.
Frost with my favorite chocolate buttercream, if desired.

Notes

From Mom's recipe box - I grew up on this cake, it was always our birthday cake!

Nutrition Information

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Serving 1 Calories 379kcal (19%) Carbohydrates 59g (20%) Protein 4g (8%) Fat 14g (22%) Saturated Fat 1g (5%) Polyunsaturated Fat 12g Sodium 317mg (13%) Fiber 2g (8%) Sugar 33g (66%)