Wacky Cake is a classic, simple cake that’s perfect for any occasion. With no eggs or dairy in the batter, this cake is surprisingly rich and moist, making it a great option for vegans or anyone looking for a quick, delicious treat. The combination of cocoa powder, instant coffee, and vanilla creates a deep, chocolaty flavor that pairs perfectly with the chocolate frosting. It’s easy to make, and the result is a tender, flavorful cake that everyone will love!
Why You’ll Love This Recipe
This Wacky Cake is a great option when you need a quick and easy dessert without needing eggs or milk. It’s light, moist, and perfectly sweet, with the addition of instant coffee crystals or espresso powder bringing out a deeper chocolate flavor. The cake comes together in one pan, making clean-up a breeze. Top it with chocolate frosting, and you’ve got a simple yet delicious cake that’s perfect for birthdays, casual gatherings, or just when you’re craving something chocolatey!
Ingredients
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 tablespoon instant coffee crystals (or 2 teaspoons instant espresso powder)
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Frosting:
- Chocolate frosting (store-bought or homemade)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Preheat and Prepare the Pan
- Preheat your oven to 350°F (175°C).
- In an 8×8-inch baking pan, combine the first six dry ingredients (flour, sugar, cocoa powder, baking soda, coffee crystals, and salt).
Step 2: Add Wet Ingredients
- Create three small wells in the dry mixture:
- Pour the vegetable oil into one well.
- Pour the white vinegar into the second well.
- Pour the vanilla extract into the third well.
- Pour the hot water over the top of the dry ingredients and stir with a fork until the mixture is fully combined.
Step 3: Bake the Cake
- Place the pan in the preheated oven and bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the pan on a wire rack.
Step 4: Frost and Serve
- Once the cake has cooled, top it with your favorite chocolate frosting.
- Slice, serve, and enjoy!
Servings and Timing
- Servings: Makes about 9 servings
- Preparation Time: 10 minutes
- Baking Time: 35 minutes
- Total Time: 45 minutes
Variations
- Frosting Options: While chocolate frosting is classic, you can also top the cake with vanilla frosting, a dusting of powdered sugar, or a drizzle of caramel sauce for a different twist.
- Add-ins: Add chopped nuts like walnuts or pecans to the batter for a bit of crunch or mix in chocolate chips for an extra indulgent treat.
- Coffee Flavor: For a stronger coffee flavor, increase the amount of instant coffee or espresso powder, or use brewed coffee instead of hot water.
Storage/Reheating
- Storage: Store leftover Wacky Cake in an airtight container at room temperature for up to 3 days.
- Reheating: If you’d like to enjoy the cake warm, microwave individual slices for about 10-15 seconds.
FAQs
1. Can I make this cake without coffee?
Yes! If you don’t want to use coffee, you can either omit it or replace it with an extra tablespoon of cocoa powder. The cake will still be delicious!
2. Can I make this cake gluten-free?
Yes, you can use a gluten-free flour blend to make this cake gluten-free. Make sure the blend is a 1:1 substitute for all-purpose flour.
3. Can I add fruit to this cake?
Absolutely! Fresh fruit like berries or bananas can be added to the batter for added flavor and moisture.
4. Can I make this cake ahead of time?
Yes, you can make the cake ahead of time and store it covered at room temperature. Add the frosting just before serving.
5. Can I make this cake in a different size pan?
Yes, you can double the recipe and use a 9×13-inch pan, but you may need to adjust the baking time. Start checking for doneness around 40 minutes.
6. Can I make this cake without vinegar?
The vinegar reacts with the baking soda to help the cake rise, but if you don’t have vinegar, you can substitute it with lemon juice or even a bit of buttermilk.
7. How can I make this cake more moist?
For a moister cake, ensure you’re using hot water when mixing the batter and allow it to fully absorb the wet ingredients. You can also add a bit more oil for added moisture.
8. Can I freeze this cake?
Yes, you can freeze the cake (without frosting). Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 3 months. To serve, thaw the cake at room temperature and frost when ready.
9. How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean. If you notice the cake pulling away from the edges of the pan, it’s also a good sign that it’s ready.
10. Can I make this cake in a different flavor?
Yes, you can play around with different flavorings by substituting the cocoa powder with other ingredients, such as ground cinnamon or spices, to create a unique version of this cake.
Conclusion
This Wacky Cake is a fun and easy dessert that proves you don’t need eggs or milk to make a delicious, moist cake. The chocolate flavor is enhanced by the coffee, and the frosting brings it all together for a satisfying treat. Whether you’re making it for a weeknight dessert, a birthday, or just because, this cake is sure to please!
Print
Wacky Cake Recipe
- Total Time: 45 minutes
- Yield: 9 servings
- Diet: Vegan
Description
Wacky Cake is a classic, simple cake that’s perfect for any occasion. With no eggs or dairy in the batter, this cake is surprisingly rich and moist, making it a great option for vegans or anyone looking for a quick, delicious treat. The combination of cocoa powder, instant coffee, and vanilla creates a deep, chocolaty flavor that pairs perfectly with the chocolate frosting. It’s easy to make, and the result is a tender, flavorful cake that everyone will love!
Ingredients
For the Cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 tablespoon instant coffee crystals (or 2 teaspoons instant espresso powder)
1/2 teaspoon salt
1/3 cup vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup hot water
For the Frosting:
Chocolate frosting (store-bought or homemade)
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter or spray a 5×5-inch baking dish.
- In an 8×8-inch baking pan, combine the first six dry ingredients (flour, sugar, cocoa powder, baking soda, coffee crystals, and salt).
- Create three small wells in the dry mixture:
- Pour the vegetable oil into one well.
- Pour the white vinegar into the second well.
- Pour the vanilla extract into the third well.
Pour the hot water over the top of the dry ingredients and stir with a fork until the mixture is fully combined.
- Place the pan in the preheated oven and bake for about 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool completely in the pan on a wire rack.
- Once the cake has cooled, top it with your favorite chocolate frosting.
- Slice, serve, and enjoy!
Notes
- Frosting Options: While chocolate frosting is classic, you can also top the cake with vanilla frosting, a dusting of powdered sugar, or a drizzle of caramel sauce for a different twist.
- Add-ins: Add chopped nuts like walnuts or pecans to the batter for a bit of crunch or mix in chocolate chips for an extra indulgent treat.
- Coffee Flavor: For a stronger coffee flavor, increase the amount of instant coffee or espresso powder, or use brewed coffee instead of hot water.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/9 of recipe
- Calories: 250 kcal
- Sugar: 30 g
- Sodium: 190 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
