Wacky Cake (Vegan Chocolate Cake)

Ingredients

What I like most about this chocolate cake without egg, butter, and milk is that it doesn't taste like "without" like the vegan lemon cake or vegan nut cake. Even allergy sufferers can eat it with confidence. Because who is allergic to cow's milk or egg, must do without a moist chocolate sheet cake etc. almost always (unless he knows my clean eating chocolate cake 😉 ).

How to make the Wacky Cake

Recipe Recommendation

Vegan Carrot Cake

Deliciously moist but without animal ingredients: This vegan carrot cake without egg, butter and milk is in no way inferior to the classic!

Check out this recipe!

First of all, preheat the oven to 350°F/175°C. Grease a small springform pan (approx. 8 in / 20 cm) and dust with some 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 dough into a pan, smooth out, and bake for about 35-40 minutes.

Now, let the cake cool, cover it with dark chocolate glaze, and decorate it with colorful sprinkles. Glaze and sprinkles should not be omitted because the cake tastes so delicious.

Top Tip

In addition to its brilliant texture and taste, this moist vegan chocolate cake is also easy and quick to prepare. You theoretically don't even need a mixing bowl and a mixer. The dough is mixed directly in the baking pan in the original wacky cake recipe. However, the German crazy cake in the "baking for happiness"-style is made "quite normally" with a bowl, dough scraper, food processor, and Co.

Recipe Card

Print Recipe Click on the stars to rate the recipe

No ratings yet

Vegan Wacky Cake

This cake from the US, known as "wacky cake" tastes great - even without eggs, butter, or milk. For vegans, allergy sufferers, and all who love moist chocolate cakes!

Prep Time10 minutes mins

Baking Time35 minutes mins

Calories: 95kcal

Equipment

• 1 small Baking Pan (8 in / 20 cm)

Ingredients

For the dough

• 180 grams (1 ⅖ cups) all-purpose flour
• 3 tablespoons baking cocoa
• 120 grams (⅔ cup) raw cane sugar, alternatively brown or regular sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground vanilla
• 240 milliliters (1 cups) water
• 1 tablespoon fruit vinegar, e.g. apple cider vinegar
• 50 grams (3 ⅔ tablespoons) liquid coconut oil, or sunflower oil, rapeseed oil, etc.

For decorating

• dark chocolate coating
• sugar sprinkles

Instructions

• Preheat the oven to 350°F/175°C. Grease a small springform pan (approx. 8 in / 20 cm) and dust with some 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 dough into a pan, smooth out, and bake for about 35-40 minutes.
• Let the cake cool, cover it with dark chocolate glaze, and decorate it with colorful sprinkles. Glaze and sprinkles should not be omitted because the cake tastes so delicious.

Ingredient substitutions

Do you want to replace some ingredients? Here you find tips for baking ingredient substitutions!

Variations

Hopefully, with the pictures, I can convince one or two skeptics that a vegan chocolate cake without egg, butter, milk, and even without chocolate can be really delicious 😉 . There is only cocoa in the dough and I used dark chocolate for the optional icing.