This accidentally vegan cake from the 1930s proves that sometimes the best recipes come from making do with what you have.
Here's something wild: one of the best chocolate cakes I've ever made was invented during the Great Depression by people who couldn't afford eggs, butter, or milk. They called it "Wacky Cake" or "Crazy Cake" because the method seemed absurd. You mix everything in the pan, pour vinegar into little wells, and somehow end up with an impossibly moist, deeply chocolatey cake. No stand mixer. No room temperature butter. No separating eggs. Just pantry staples and a little kitchen chemistry.
The vinegar and baking soda create a reaction that lifts the cake while the oil keeps it tender for days. It's the kind of recipe that makes you wonder why we ever complicated things in the first place.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon white vinegar or apple cider vinegar
- 5 tablespoons vegetable oil or melted coconut oil
- 1 cup cold water
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). You can grease an 8x8 inch pan, but honestly, this cake rarely sticks.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt directly in your baking pan. Spread it evenly.
- Make three wells in the dry mixture. Pour the vanilla into the first well, the vinegar into the second, and the oil into the third.
- Pour the cold water over everything. Mix with a fork until just combined and no dry spots remain. Don't overmix.
- Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan. Dust with powdered sugar, or go all out with your favorite vegan frosting.
Tips and variations
Want a richer cake? Swap the water for cold coffee. It deepens the chocolate flavor without making it taste like a mocha. For a 9x13 pan, double everything and add about 10 minutes to the bake time. This cake stays moist for days at room temperature, which makes it perfect for sharing or meal prep. You can also bake it in a round pan and layer it with coconut whipped cream and berries. The base recipe is forgiving, so experiment freely.
