Chocolate Wacky Cake
A nostalgic and easy-to-make chocolate cake that’s both egg-free and dairy-free, perfect for those with dietary restrictions.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
Wet Ingredients
- 6 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Use an ungreased 8x8-inch baking pan.
- Sift together the flour, sugar, cocoa powder, and baking soda in the baking pan.
- Create three wells in the dry mixture and add the vegetable oil, vinegar, and vanilla extract in each well.
- Pour in the water and gently stir the batter with a fork until well blended.
- Bake for 30-40 minutes. Check with a toothpick; it should come out clean.
- Let it cool in the pan before serving or frosting.
Notes
To make it richer in flavor, consider substituting water with coffee or adding chocolate chips. You can store the cake wrapped for up to four days at room temperature or freeze it for up to three months.