Wacky Cake: No eggs, milk, butter, or bowl needed.

Dairy-free | Soy-free | Egg-free | Gluten-free option | Nut-free

It’s my birthday week, so I thought I would share a birthday cake recipe!

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I found out my baby was MSPI three weeks before my 30th birthday. I was so dejected at the prospect of not being able to have cake on my birthday. But just a week later, this recipe started making the rounds on social media. It has been a lifesaver for me. It won’t win any awards for Most Delicious Cake In The History Of Ever, but when you don’t have another option, it tastes like the best thing on Earth.

It’s called Wacky Cake, or Crazy Cake, or Depression Cake–because lore says it was popular during the Great Depression, when eggs and butter were scarce, and because you actually make depressions in the dry ingredients to add the liquid ones. It rises thanks to the exothermic reaction between vinegar and baking soda and makes a great experiment with your kids. This is a great option for people who can’t have eggs or dairy–and I’ve read that it works well with gluten-free flours as well.

There are a few ways to make it. All of the different options are listed at another blog, but here are the ones I’ve tried and tweaked: Chocolate, Vanilla, and single-serving Mug Cake versions of both. I’ll tell you right now the chocolate is definitely the better tasting, but for those who prefer it, the vanilla option is there. That’s what we did for my MSPI baby’s first birthday, because she hadn’t had chocolate yet. For her birthday party a few days later, I used the chocolate mug cake recipe to make an extra-small batch of cupcakes so that she could have her own dairy-free cupcake while everyone else ate carrot cake.

I’ve also got the recipes for chocolate fudge frosting and vanilla “butter”cream frosting. So this will be a long post, but hopefully a useful one!

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Chocolate Wacky Cake

  • 1 1/2 cups flour
  • 3 Tbsp. cocoa powder
  • 1 cup granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 2 tsp. vanilla
  • 5 Tbsp. canola oil
  • 1 cup water
  1. Preheat oven to 350 and grease an 8-inch square or round pan.
  2. Combine dry ingredients in prepared pan (for round cake pan, mix all ingredients in a bowl and then pour the batter into the pan). Make 3 depressions in the flour mixture with your thumb. Pour the vinegar in one, the vanilla in another, and the oil in the third (it will overflow). Pour the water over all of it. Mix until completely incorporated.
  3. Bake 35 minutes or until a toothpick comes out clean. Cool completely before frosting.

Original recipe here

2-ingredient Chocolate Fudge Frosting 

Note: This is easy, but requires at least a day of advance planning.

  • 1 can full-fat coconut milk
  • 1 bag Enjoy Life semi-sweet mini chocolate chips
  1. Chill the can of coconut milk in the fridge overnight. Remove carefully from the fridge–DO NOT SHAKE–and carefully open. Spoon out the cream that has separated to the top into a saucepan. (You do not need the liquid “coconut water” underneath; save it to use in a smoothie later!)
  2. Add the chocolate chips to the saucepan. Melt them together over low heat, stirring frequently.
  3. Pour the melted chocolate into a mixer bowl, cover with plastic wrap, and refrigerate 2-3 hours or overnight. (Usually I refrigerate overnight, then leave it on the counter for the morning to soften a little.)
  4. Whip it with a hand mixer or the whisk attachment on your stand mixer until smooth and creamy. It will be a thick, ganache-like consistency. Thin with nondairy milk if desired, but really, you don’t need to. Add a pinch of sea salt if it floats your boat.
  5. Resist the urge to just eat the whole batch with a spoon, and frost your cake as desired.

Original recipe here

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Vanilla Wacky Cake 

  • 1 1/2 cups + 3 Tbsp. flour
  • 1 cup granulated sugar
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. white vinegar
  • 2 tsp. vanilla
  • 5 Tbsp. canola oil
  • 1 cup water
  1. Preheat oven to 350 and grease an 8-inch square or round pan.
  2. Combine dry ingredients in prepared pan (for round cake pan, mix all ingredients in a bowl and then pour the batter into the pan). Make 3 depressions in the flour mixture with your thumb. Pour the vinegar in one, the vanilla in another, and the oil in the third (it will overflow). Pour the water over all of it. Mix until completely incorporated.
  3. Bake 35 minutes or until a toothpick comes out clean. Cool completely before frosting.

Original recipe here

Vanilla “Butter”cream Frosting

  • 2 sticks (1 cup) Earth Balance soy-free buttery stick, room temp
  • 6 cups powdered sugar
  • 2 tsp. vanilla
  • almond milk for thinning (optional)
  • 1 Tbsp. meringue powder (optional)
  • food coloring (optional)
  1. Using the paddle attachment on your stand mixer, cream the Earth Balance until smooth. Scrape the sides of the bowl, then add about half of the powdered sugar, mixing until incorporated.
  2. Add vanilla. Mix in remaining powdered sugar gradually, pausing to whip the frosting mixture at high speed before adding more sugar, until the frosting looks thick enough. Whip at least a minute more and adjust powdered sugar or almond milk amounts as desired. Add meringue powder if you want your frosting to hold its shape during decorating.
  3. Dye with food coloring if desired.

Quick Single-Serving Microwave Mug Cake – Chocolate or Vanilla

  • 5 Tbsp. flour
  • 4 1/2 Tbsp. granulated sugar
  • 2 tsp. cocoa powder (for vanilla, add an additional 2 tsp. flour instead)
  • 1/4 tsp. baking soda
  • dash salt
  • 1/2 tsp. white vinegar
  • 1/2 tsp. vanilla
  • 2 tsp. canola oil
  • 4 1/2 Tbsp. water
  1. Grease the inside of a large ceramic mug. Combine dry ingredients inside, mixing well with a fork.
  2. Use your index finger to make 3 depressions in the flour mixture. Pour vinegar in one, vanilla in the second, and oil in the third (it will overflow). Pour water over all. Mix with fork until very well incorporated.
  3. Place in microwave and cook, uncovered, on high 1 1/2 – 2 minutes–it will vary depending on your microwave. Don’t overcook! Remember there are no eggs, so a little underdone is ok–even delicious!
  4. Top with dairy-free chocolate chips, So Delicious CocoWhip, or whatever you like! Eat warm.
  5. FOR SMALL BATCH OF CUPCAKES: This recipe will fill about 3 cupcake liners. Fill remaining wells of your tin with water, then bake at 350 for 12 minutes or until a toothpick comes out clean. You’ll have to watch them carefully.

Original recipe here

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1 Comment

Filed under Recipes

One response to “Wacky Cake: No eggs, milk, butter, or bowl needed.

  1. Happy birthday!! And thanks for the recipe!

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