Easy Chocolate Wacky Cake
This Easy Chocolate Wacky Cake is very quick, easy, and affordable to make. It uses no eggs or dairy and is vegan and dairy-free.
Servings: 9
Calories: 300kcal
Equipment
- Spatula
- 8x8" baking pan see blog post for alternate pans
Ingredients
Chocolate Wacky Cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 3 Tablespoons cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon table salt
- 3 Tablespoons canola oil or other neutral-flavored cooking oil
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup lukewarm water
- 1 teaspoon instant coffee powder (optional - see note)
Easy Chocolate Frosting (Optional)
- 1 Tablespoon butter use a dairy-free butter substitute to make the frosting dairy-free
- 1 ½ cups powdered sugar
- 1 Tablespoon cocoa powder
- ½ teaspoon vanilla extract
- 1 pinch salt (skip this if using salted butter)
- ¼ teaspoon instant coffee powder (optional)
- 2 Tablespoons hot water
Instructions
Chocolate Wacky Cake
- Heat the oven to 350°F. Get out an 8x8" baking pan and set it aside (there is no need to grease it).
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 3 Tablespoons cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon table salt.
- Using the back of a spoon or a small measuring cup, make 3 indents into the flour mixture. Pour 3 Tablespoons canola oil, 1 Tablespoon white vinegar, and 1 teaspoon vanilla extract into each of the indents.
- In a measuring cup, dissolve 1 teaspoon instant coffee powder (if using) into 1 cup lukewarm water. Pour this mixture over the mixture in the large bowl, and mix with a spatula until no dry bits remain.
- Spread the batter into the baking pan and bake for 30 minutes, or until a toothpick comes out with just a few crumbs clinging to it.
Easy Chocolate Frosting (Optional)
- Make the frosting just before the cake will be done, or immediately after taking it out. Add 1 Tablespoon butter (no need to soften), 1 1/2 cups powdered sugar, 1 Tablespoon cocoa powder, 1/2 teaspoon vanilla extract, 1 pinch salt, 1/4 teaspoon instant coffee powder , and 2 Tablespoons hot water to a medium bowl. Mix on low speed with a hand mixer, then when all of the powdered sugar has been incorporated, turn up to medium. Mix for about 1 minute, then spread onto the cake while it is still hot.
- Cool the cake to room temperature before serving.
Notes
If you don't have any instant coffee but still want to add a hint of coffee flavor to your wacky cake, simply replace the warm water in the recipe with a cup of cooled coffee (leftover coffee from the morning will do just fine). This works for the frosting too.
Nutrition
Calories: 300kcal | Carbohydrates: 60g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 315mg | Potassium: 63mg | Fiber: 1g | Sugar: 42g | Vitamin A: 39IU | Calcium: 34mg | Iron: 1mg
