If you’re looking for a simple, delicious chocolate cake that doesn’t need butter or eggs, you’ve found it! This Old-Fashioned Chocolate Wacky Cake is incredibly moist, easy to make, and perfect for satisfying your chocolate cravings. It’s an ideal choice when you’re exploring cake recipes without butter.
Key Ingredients & Substitutions:
- All-Purpose Flour: Use gluten-free all-purpose flour for a gluten-free option.
- Granulated Sugar: Brown sugar can add a deeper molasses flavor.
- Unsweetened Cocoa Powder: Dutch-processed cocoa powder will give a darker color and milder chocolate taste.
- Baking Soda: Essential for leavening this cake without eggs.
- Salt: Balances the sweetness.
- Vanilla Extract: Enhances all the flavors.
- White Vinegar: Reacts with baking soda to create lift. Apple cider vinegar also works.
- Vegetable Oil: Any neutral-flavored oil like canola or sunflower oil is fine.
- Cold Water: Helps create the perfect batter consistency.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 tablespoon white vinegar
- 5 tablespoons vegetable oil
- 1 cup cold water
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 8-10 slices
- Tools Needed: 8×8 inch baking pan, measuring cups and spoons, whisk, rubber spatula.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan
Set your oven to 350°F (175°C). You will lightly grease an 8×8 inch baking pan. This prevents the cake from sticking as it bakes.
2. Combine Dry Ingredients
In your prepared baking pan, add the flour, sugar, cocoa powder, baking soda, and salt. You will whisk these dry ingredients together directly in the pan until they are well combined. This saves you from using an extra bowl.
3. Make Three Wells
Using the back of a spoon, create three small indentations or “wells” in the dry mixture. You will use these for the wet ingredients. One large well in the center and two smaller ones on the sides work best.
4. Add Wet Ingredients to Wells
Pour the vanilla extract into one small well, the white vinegar into the other small well, and the vegetable oil into the large center well. These liquids are crucial for creating the cake’s unique texture and rise, especially since this is one of those fantastic cake recipes without butter.
5. Pour in Cold Water
Now, you will pour the cold water over the entire mixture in the pan. Don’t stir it yet. The water helps everything combine properly for your Old-Fashioned Chocolate Wacky Cake.
6. Mix the Batter
Using a whisk or fork, gently stir the ingredients until they are just combined. You want to mix until no dry streaks of flour remain, but be careful not to overmix the batter. A few small lumps are perfectly fine.
7. Bake the Cake
Place the pan in your preheated oven and bake for 30-35 minutes. You will know it’s done when a toothpick inserted into the center comes out clean.
8. Cool and Serve
Allow the cake to cool completely in the pan before cutting and serving. You can dust it with powdered sugar, or frost it with your favorite dairy-free frosting. This chocolate wacky cake is delicious on its own or with a simple glaze.
Variation Ideas:
- Mint Chocolate: Add ½ teaspoon of peppermint extract with the vanilla.
- Coffee Infusion: Replace cold water with cold brewed coffee for a richer chocolate flavor.
- Orange Zest: Stir in 1 teaspoon of orange zest into the dry ingredients for a citrusy twist.
- Nutty Crunch: Sprinkle chopped walnuts or pecans on top before baking.
- Spiced Chocolate: Add ¼ teaspoon of cinnamon to the dry ingredients.
Storage Instructions:
You can store leftover chocolate wacky cake at room temperature, tightly covered, for up to 3 days. If you want to keep it longer, refrigerate it for up to 5 days. You can also freeze individual slices, wrapped well, for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Why is it called “wacky cake”?
A: It’s called wacky because of its unusual method of mixing ingredients directly in the pan and its use of vinegar and baking soda for leavening instead of eggs or butter. It’s a prime example of cake recipes without butter.
Q: Can I make this in a different pan size?
A: Yes, you can use a 9-inch round pan, but the baking time might be slightly shorter, around 25-30 minutes. Always check for doneness with a toothpick.
Q: Can I use hot water instead of cold water?
A: Cold water is generally recommended for this recipe as it helps control the reaction between the baking soda and vinegar, leading to a more consistent texture.
Q: Is this cake dairy-free?
A: Yes, this Old-Fashioned Chocolate Wacky Cake is naturally dairy-free because it uses oil instead of butter and no milk or other dairy products. It’s one of the best cake recipes without butter.
Q: Can I add chocolate chips?
A: Absolutely! You can fold in ½ cup of dairy-free chocolate chips into the batter before baking for an extra chocolate boost.
Q: What kind of oil is best for this cake?
A: A neutral-flavored oil like vegetable, canola, or sunflower oil works best so it doesn’t interfere with the chocolate flavor.