Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tbsp white vinegar
- ⅓ cup vegetable oil
- 1 cup water
Optional Add-ins:
- ½ cup chocolate chips
- ½ cup chopped walnuts or pecans
- ½ cup brewed coffee (replace water for deeper flavor)
Instructions
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch baking pan.
- Sift flour, sugar, cocoa, baking soda, and salt directly into the pan.
- Make three small wells in the dry mix.
- Pour vanilla, vinegar, and oil into each of the wells.
- Pour water (or coffee) over the entire mixture.
- Stir with a fork until smooth and evenly mixed.
- Bake for 30–35 minutes, or until a toothpick comes out clean.
- Let cool completely in the pan before serving.
Notes
- This cake is naturally vegan and can be made gluten-free using a 1:1 GF flour blend.
- For cupcakes, bake in a muffin tin for 18–22 minutes.
- Pairs beautifully with chocolate glaze or dairy-free frosting.
- Keeps well for 2–3 days covered at room temp, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 slice (1/9 of 8x8 cake)
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: wacky cake, crazy cake, eggless chocolate cake, vegan dessert, budget baking, one-pan cake, depression cake