Eggless Wacky Chocolate Cake
This Depression-era classic proves you don't need a single egg to bake a deeply chocolatey, genuinely satisfying cake. The magic comes from a simple chemical reaction between baking soda and white vinegar, which gives the crumb its lift and tender texture without any eggs in sight. You mix the batter right in the baking pan — no stand mixer, no extra bowls, just a whisk and a few minutes of your time. The result is a moist, rich chocolate cake that cuts into 9 neat squares and holds up beautifully under a silky cocoa buttercream frosting. It's the kind of recipe that feels almost too easy for how good it tastes, which is exactly why it has survived for generations. Whether you're baking for someone with an egg allergy or just ran out at the worst possible moment, this one never lets you down.
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Learn more →Ingredients
9 servings
For the cake
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder, sifted
- 1 tsp baking soda
- ½ tsp salt
- 1 cup water
- ⅓ cup neutral oil (such as vegetable or canola oil)
- 1 tbsp white vinegar
- 1 tsp vanilla extract
For the frosting
- 1 cup powdered sugar, sifted
- 3 tbsp unsweetened cocoa powder
- 3 tbsp unsalted butter, softened
- 2–3 tbsp milk
- ¼ tsp vanilla extract
- pinch of salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
- 2
Sift the flour, sugar, cocoa powder, baking soda, and salt directly into the ungreased baking pan. Whisk the dry ingredients together until evenly combined with no cocoa streaks.
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