Wacky Cake – Vegan Chocolate Cake

This simple chocolate cake is made without eggs, milk or butter. It's a well-known style of cake that dates back to the Depression era, when these supplies were not readily available.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 16 servings

Calories: 161 kcal per serving

Ingredients

1 ½ cups - all-purpose flour
1 cup - granulated sugar
½ tsp - salt
1 tsp - baking soda
3 tablespoons - baking powder
1 tbsp - white vinegar
1 tsp - vanilla extract
1 cup - hot water
2 cups - powdered sugar
3 tablespoons - cocoa powder
1 pinch - salt
¼ cup - water
1 tsp - vanilla extract

Instructions

Preheat oven to 350 degrees F. Prepare an 8-inch x 8-inch baking pan with non-stick baking spray.
Add 1½ cups flour, 1 cup sugar, ½ teaspoon salt, 1 teaspoon baking soda and 3 tablespoons cocoa powder to a medium bowl. Whisk to combine.
Create a well in the middle of the dry mixture and add in 1 tablespoon vinegar, ½ cup vegetable oil, 1 teaspoon vanilla and 1 cup hot water.Stir until the mix is just combined.
Pour batter into prepared baking pan. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Let the cake rest, until cool.
Meanwhile, make the glaze by adding 2 cups powdered sugar, 3 tablespoons cocoa powder, ¼ cup water, 1 teaspoon vanilla extract and a pinch of salt to a bowl. Whisk together until a shiny glaze is formed and no lumps are present.
Pour the glaze over the cooled cake and use the back of a spatula to spread evenly. Let rest until glaze is set. Slice and enjoy!

Nutrition