This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.

Recipe Summary

Servings:
10
Yield:
1 - 8x8 inch pan
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.

  • Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.

Nutrition Facts

225 calories; protein 2.4g 5% DV; carbohydrates 35.5g 12% DV; fat 8.7g 13% DV; cholesterol 0mg; sodium 243.1mg 10% DV. Full Nutrition
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Reviews (204)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2008
Delicious and easy cake! I only make this recipe now- I sometimes omit the cocoa for a plain white cake or add some grated/chopped apples and cinnamon/nutmeg/cloves for an apple spice version. 2 thumbs up! Read More
(156)

Most helpful critical review

Rating: 3 stars
02/08/2011
I was excited about this recipe because it is so simple and cheap and people seem to love it! Just perfect for what I'm looking for since I bake cakes to sell here in Central America. I wanted to make a kind of chocolate cake (real chocolate is so expensive here) and the ingredients seemed so perfect. But unfortunately I was not so happy with the result. It did rise very nicely but I found the taste rather bland. It lacked a lot of sweetness and chocolate flavour for me. I think I will try this recipe again but changing it up a lot, for example add banana, like one reviewer suggested. I think that would make it much nicer. Read More
(10)
243 Ratings
  • 5 star values: 188
  • 4 star values: 41
  • 3 star values: 8
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
03/24/2008
Delicious and easy cake! I only make this recipe now- I sometimes omit the cocoa for a plain white cake or add some grated/chopped apples and cinnamon/nutmeg/cloves for an apple spice version. 2 thumbs up! Read More
(156)
Rating: 5 stars
01/08/2008
I'm making this in the form of cupcakes for my daughter's 1st birthday party. She is allergic to milk and eggs. So this is perfect! I did a trial run last night and these taste just like regular cake to me and my husband. Not so with some other recipes I've been trying... The recipe makes about 15 cupcakes. They baked for 25 min at 375. Came out just perfect. I used Pillsbury's cream cheese icing to frost them. It's milk and egg free too. Who would have thought? Thanks so much for this recipe. I'm sure it will be a hit this weekend!!! :) Read More
(132)
Rating: 5 stars
03/14/2007
Oh my goodness!! This recipe is amazing. I couldn't find my wacky cake recipe, so I went online to see what I could find. BETTER then the recipe I used to use. This is definately a keeper. MANY MANY comliments. Made this cake for my mom's birthday. You have to make this cake with an almond extract icing. Icing sugar, margerine, a little milk and some almond extract. Make the icing first, then add a little almond extract at a time until desired taste is reached. WOW! Read More
(90)
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Rating: 5 stars
11/04/2007
This was EXCELLENT! I used a gluten free flour blend and added 1 1/2 tsp. xanthan gum....perfect! I've been going crazy trying to come up with a tasty birthday cake recipe for my son with multiple food allergies....this was perfect! I used the One Minute Chocolate Icing recipe from this site, and the entire family loves it! I have also doubled this, put into a Wilton character pan (greased and floured) and had great results as well. Read More
(63)
Rating: 5 stars
03/28/2011
Very good recipe! I mix it all up in a bowl first and then pour it into a greased pan. Also made a glaze with 2 Tbsp. butter, 3-4 Tbsp. cocoa powder, 3/4 cup powdered sugar and 3Tbsp hot water. Melted the butter, added the cocoa and then the powdered sugar. Added the hot water to smooth it out. Pour on warm cake and let cool. =) Read More
(44)
Rating: 5 stars
03/15/2006
This is the one my mom makes and I was happy to find it here. I made it today for an after dinner treat but it didn't make it that long. Too yummy! I have never had it with any frosting of sort so I decided to top it with a thin chocolate icing used on "Texas Cake" and it was mouth watering. WARNING if you make this cake as I learned long ago DO NOT OVER MIX the batter. It just needs to be blended and it's ready for the oven. Read More
(39)
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Rating: 5 stars
02/03/2008
This is moist and great. I put 1/2 cup water 1/2 cup brewed coffee instead of 1 cup of water and it's even more chocolaty. I ice this with the icing from a Texas sheet cake (you cook it and pour it on hot and let it set up). Wonderful!!! Read More
(34)
Rating: 5 stars
09/14/2011
My mom made this cake often when I was growing up and it's great to find it here. The recipe is only slightly different from my mom's. She used only 5 tablespoons of oil and she used white vinegar rather than cider vinegar. We usually serve this cake warm, with peppermint frosting. My mom described the history of the recipe slightly differently. She's a vet from WWII and explained that the cake was named Wacky Cake in honour of the WAC (women's air corps) women who developed the recipe. Milk and eggs were scarce during the war. Read More
(30)
Rating: 5 stars
07/07/2006
I had my doubts about this cake- no eggs or dairy?? But I made it for a friend's birthday with the White Fluffy Frosting from this website. She was on an iodine-free diet for cancer treatment and so excited to have cake on her birthday. I took my first bite nervously but it was actually delicious!!! The combination of the frosting (which tasted marshmallow-ey) and the chocolatey cake ended up tasting like a sophisticated moon pie!! The cake was very moist and the frosting went well with it. I would consider making this again for a birthday cake. I made two 8-inch cakes and turned it into a layer cake. Yum. Thanks for the recipe! Read More
(25)
Rating: 3 stars
02/08/2011
I was excited about this recipe because it is so simple and cheap and people seem to love it! Just perfect for what I'm looking for since I bake cakes to sell here in Central America. I wanted to make a kind of chocolate cake (real chocolate is so expensive here) and the ingredients seemed so perfect. But unfortunately I was not so happy with the result. It did rise very nicely but I found the taste rather bland. It lacked a lot of sweetness and chocolate flavour for me. I think I will try this recipe again but changing it up a lot, for example add banana, like one reviewer suggested. I think that would make it much nicer. Read More
(10)
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