Wacky Cake (egg-free)
Yields 8-9 servings


  • 1 1⁄2 cups all-purpose flour or gluten-free blend
  • 1 cup sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 1 teaspoon vanilla
  • 1 tablespoon white vinegar
  • 1/3 cup safflower oil (may use canola oil, melted butter, or coconut oil)
  • 1 cup cold water
  • For serving: frosting of choice, whipped cream, or confectioner’s sugar


  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix the flour, sugar, cocoa, soda, and salt.
  3. Stir in the vanilla, vinegar, oil, and water taking care not to over-mix. There is no need to beat.
  4. Pour the batter into an ungreased 8 x 8-inch pan.
  5. Bake for 25 to 30 minutes or until the center is just cooked through and a toothpick inserted in the center comes out with moist crumbs.
  6. Frost as desired and enjoy!


  • *We think the chocolate flavor of this cake is enhanced when coffee is used in place of water, but water may absolutely be used. The coffee can be your favorite light to medium roast–or a bolder brew if you prefer. The original Depression-era recipe called for water, less cocoa powder, and 1 TABLEspoon of vinegar. When using water instead of coffee, I recommend using the full tablespoon of vinegar.

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