Wacky Chocolate Cake

When I was younger I used to love looking through my mom’s old stuff from growing up. Her little white gloves that she wore to a dance, pictures from growing up, an old thimble, and a book of recipes, poems and letters from college. I loved it. I still love digging through the cedar chest and smelling that rich aroma and getting a feel for her life. I don’t know why but a recipe always stuck out to me, wacky chocolate cake.

I don’t know why, maybe just the name, “wacky” stood out to me as a little girl, but because I’ve never eaten much cake (bring on the cookies) I didn’t take the time to make it and enjoy it. The older I’m getting the more cake is making an appearance in my life and when I asked my mom for the recipe I got even more excited that this cake is great if you have dairy allergies or are vegan AND it’s all made in one bowl! BOOYAH!

Ok, I will say though, I think the cake sticks a little because it’s all stirred in the baking dish, but you can stir it in one mixing bowl if you prefer and then quickly dump it in. I like it best served warmed with chocolate frosting, but then again I also wear socks during the summer so I tend to like all things warm. It’s up to you!

What Can You Substitute for Eggs in Cake?

1 tablespoon of vinegar along with 1 teaspoon of baking soda can be substituted for 1 egg.

Both white distilled vinegar and apple cider vinegar can be used.

You can substitute 1/4 cup of unsweetened applesauce in place of one egg.

Mashed Bananas, yogurt and silken tofu can also replace eggs in cakes.

Can You Use a Chocolate Cake Mix to Make Brownies?

Add 2 eggs and 1/3 cup vegetable oil to a chocolate cake mix.

Mix on low until combined.

The batter will be very thick.

One cake mix will make 2 9×9 pans of brownies.

Can You Freeze Chocolate Cake?

To freeze cake, cool completely.

Wrap in plastic wrap and freeze for 4-6 months.

Wacky Chocolate Cake

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5 from 5 votes

Wacky Chocolate Cake

Prep Time2 mins

Cook Time35 mins

Total Time37 mins

Course: 500+ Best Dessert Recipes

Keyword: cake, chocolate, dairy free, dessert, vegan, vegetarian

Servings: 9 pieces

Calories: 517kcal

Author: Sweet Basil

Ingredients

• 1 1/2 Cups Flour sifted
• 1 Cup Sugar
• 1 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 3 Tablespoons Cocoa Powder
• 1 Teaspoon Vinegar
• 1 Teaspoon Vanilla
• 5 Tablespoons Canola Oil
• 1 Cup Water

For Frosting

• 1/2 Cup Unsalted Butter softened
• 1/2 Teaspoon Vanilla
• 1/3 Cup Heavy Cream plus more if needed
• Pinch of salt
• 3 Tablespoons Cocoa Powder
• 3 Cups Powdered Sugar

Instructions

• Preheat the oven to 350 degrees.
• Grease an 8x8" baking pan.
• Add the flour, sugar, soda, salt and cocoa powder and whisk well.
• Make three holes in the dry ingredients and in one add vinegar, another add vanilla and the last the oil.
• Pour the water over the top and quickly stir to combine.
• Bake for 30-35 minutes and remove from the oven.
• Allow to cool for 15-20 minutes and frost while still barely warm.

For the frosting

• In a large bowl, with an electric mixer, mix the butter, vanilla, and cream until smooth.
• Add the salt, cocoa powder and powdered sugar and mix again, adding a little heavy cream if needed.

Nutrition

Serving: 1g | Calories: 517kcal | Carbohydrates: 80.5g | Protein: 3.1g | Cholesterol: 39.2mg | Fiber: 1.9g | Sugar: 61.8g

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