This moist vegan chocolate cake, also known as wacky cake, is by far the best vegan chocolate cake. Super easy and brilliantly delicious!
This brilliant egg-free and butter-free chocolate cake really makes you gasp. I know food bloggers tend to exaggerate from time to time, but I have honestly rarely eaten such a moist chocolate cake that is vegan to boot.
And super easy. And so simple! Because you probably have the necessary ingredients always at home.
Taste and Occasion
The only drawback: This cocoa cake is unfortunately not my own invention 😉 . It is an old American cake called "chocolate wacky cake", also called "crazy cake" or "depression cake".
The latter indicates how the chocolate cake came into being: It was developed during the Great Depression, probably in the 1930s/1940s, when ingredients such as butter were hard to come by or far too expensive. The fact that the juicy chocolate cake is vegan, is thus only a coincidence - because that might have been quite indifferent to the very most people at that time.
I found the old original recipe, on which my wacky cake is based, on Pinterest. But as usual, I changed it quite a bit. I used less sugar and virgin coconut oil instead of the (cheap, but also inferior) vegetable fat.
What I like most about this chocolate cake without egg, butter and milk is that, like the vegan lemon cake or the marble cake without egg, it doesn't taste like "without" or "vegan" at all. And even allergy sufferers can eat it with confidence.
Because who is allergic to cow's milk or egg, must almost always do without juicy chocolate cake - this is especially stupid for small children, among whom still comparatively many have such an intolerance.
How to make the Best Wacky Cake
Let's get started with this amazing recipe for vegan chocolate cake: First of all, preheat the oven to 350°F / 175 °C. Then, grease a small springform pan and dust it with a little cocoa.
Now, mix all dry baking ingredients in a bowl. Whisk the wet ingredients - water, melted coconut butter, vinegar - and add everything to the dry ingredients. Stir in briefly and vigorously. Pour batter into pan, smooth out and bake for about 35-40 minutes.
Let the cake cool and decorate with dark chocolate coating and colorful sprinkles as desired.
In addition to its ingenious consistency and taste, this moist chocolate cake is also very easy and quick to prepare. In theory, you don't even need a mixing bowl and a mixer. In the original Wacky Cake recipe, the batter is mixed directly in the baking pan.
However, the German Crazy Cake in my style is made "quite normally". With bowl, dough scraper, food processor and co.
Hopefully, with the pictures I can convince one or the other skeptic among you that a vegan chocolate cake without egg, butter, milk and actually even without chocolate can be really delicious (in the dough is cocoa, only for the optional glaze I used dark chocolate). I'm looking forward to your feedback!
The Best Wacky Chocolate Cake
- 1 small baking pan (8 inches / 20cm)
For the dough
- 180 grams wheat flour
- 3 tablespoons baking cocoa
- 150 grams raw cane sugar alternatively brown or normal sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground vanilla
- 240 milliliters water
- 1 tablespoon fruit vinegar e.g. apple cider vinegar
- 50 grams liquid coconut oil alternatively sunflower oil; rapeseed oil, etc.
For the coating
- Dark chocolate coating
- Sugar sprinkles
- Preheat the oven to 350°F / 175 °C. Grease a small springform pan (approx. 8 inches / 20 cm) and dust with a little cocoa.
- Mix all dry baking ingredients in a bowl. Whisk the wet ingredients - water, melted coconut butter, vinegar - and add to the dry ingredients. Stir in briefly and vigorously. Pour batter into pan, smooth out and bake for about 35-40 minutes.
- Let cake cool and decorate with dark chocolate coating and colorful sprinkles as desired.
Super chocolaty greetings and see you soon!
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