Vegan Wacky Chocolate Cake

Total time1 hr 5 min

Prep time10 min

Cook time35 min

This one-bowl chocolate cake comes together right in the baking pan, with a fizzy little reaction between vinegar and baking soda standing in for eggs to give the crumb its lift. Whisked with cocoa powder, oil, and a splash of vanilla, the batter bakes up deeply chocolatey, moist, and tender, with that classic old-fashioned "wacky cake" texture people love. Once it's cooled, a smooth, sweet chocolate frosting gets spread edge to edge for a rich finishing layer that sets up glossy and spreadable. Cut into nine squares, it's an easy, no-fuss dessert for weeknight cravings or a casual gathering. It's a genuinely solid pick for a vegan spread, since the base of this cake was built without eggs or dairy from the start of the mixing bowl. Simple pantry staples do all the work here, so you get a fudgy, from-scratch cake without any special equipment or fuss.

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Ingredients

9 servings

For the cake

1 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
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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 oil 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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2–3 tbsp milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
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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