Wacky Cake Vintage Recipe
This vintage recipe for wacky cake is dairy free and guaranteed to satisfy your chocolate craving.
Often called Crazy Cake or Eggless Cake, this cake is a magic bit of baking that anybody can do with pantry staples.
Chocolate is the February flavor, it seems that everywhere you look something is being covered in chocolate and served up with heart decorations!
I was having a bit of a chocolate craving this weekend and in my search for a simple recipe to satisfy my craving, I found a treasure.
In my grandmother’s recipes, I ran across the recipe for Wacky Cake. Before we get into the ingredients and instructions, I have to tell why I consider this a treasure.
Because the recipe is so quick and easy, my grandmother made it quite often. My grandfather and my uncle both had a sweet tooth.
In fact, grandpa would often serve up ice cream on a Sunday evening and call it supper.
This quick video will show you exactly how simple this cake is to make.
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As a little girl, I loved helping my mom make this cake. Kids have a fun time making the powder wells to hold the liquids and then pouring water all over! The easiest way to make the wells is to mound the dry ingredients then use a measuring cup to press the three spots.
One word of caution on the melted butter. It’s Hot. Older children are probably fine with melting the butter and pouring it themselves. Younger children should have an adult’s assistance.
It’s a little bit of a science experiment combined with baking. Watch the vinegar fizz when it hits the baking soda in the powder!
A few years ago, my aunt put my uncle on a pretty restrictive diet. He complied for the most part. However, some days when my aunt was out of the house, he would whip up a wacky cake for himself.
The cake is small enough that he could have it made, eaten and the dishes washed by time my aunt returned home.
Make it a meal:
Serve with your favorite coffee. If you’re looking for some extra sweetness, mix up some powdered sugar and milk to make a thin glaze and drizzle over the cake. A dollop of whipped cream goes a long ways, too.
Other cakes you make like: Fruit Cocktail Cake, Lemon and Black Raspberry, Peach Coffee Cake, Chocolate Mocha, Coconut Cheesecake.
All of these cakes are fairly easy to make yet will impress your friends and please your family.
Try this Wacky Cake recipe the next time you’re craving some chocolate and have a few kids around to help with the mixing and the eating.
You won’t feel terribly guilty if you get caught by your spouse then, since you’ll be able to blame the kids. Who can resist cute kids and a piece of chocolate cake?!
Pin It!
If you like this recipe, pin it to your Pinterest board to save for future reference.
If you make up one of these cakes, you’ll see why it’s one of our family treasures.
Storage:
This cake will keep on the kitchen counter for a couple of days in an airtight container. Stored in the refrigerator, the wacky cake will keep for a week or ten days. If also freezes well when tightly wrapped.
I’ve never had to worry about storing a wacky cake for long, however. It generally has disappeared within a couple of days.
Wacky Cake Recipe
Ingredients:
Flour, sugar, cocoa, baking soda, salt, vinegar, vanilla, margarine, and cold water.
Recipe Directions:
Mix dry ingredients in an 8×8 baking pan. Make three wells in the powder. Add liquids and mix well. Bake and serve sprinkled with powdered sugar.
Wacky Cake
A dairy free chocolate cake from grandma's recipe box.
Ingredients
- 1 ½ cup Flour
- 1 cup Sugar
- 3 tablespoon Cocoa
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 Tablespoon Vinegar
- 1 teaspoon Vanilla
- 5 Tablespoons melted Margarine (Butter if dairy is acceptable in your diet)
- 1 cup cold Water
Instructions
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Use 8x8x2 pan. Do not grease.
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Preheat oven to 350 degrees Fahrenheit.
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Sift flour, sugar and cocoa directly into cake pan.
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Mix those three ingredients together.
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Add baking soda and salt. Mix.
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Make three wells in the mixture and pour in liquids. Vanilla in one well, vinegar in the second well and melted butter in the third.
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Pour over top 1 cup cold water.
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Mix well.
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Bake at 350 degrees for 30 minutes.
Recipe Notes
While this cake is considered "dairy free" you'll want to make certain you check the ingredient list on your margarine. Many brands use whey in their margarine and that is a dairy product. Â
If you have a non-dairy "butter" replacement that you use, that will work in this recipe in place of the noted margarine/butter.Â
As always, follow the recommendations defined by your nutritionist or doctor.Â
Approximate Nutritional Values:
Servings 9. Amount Per Serving: Calories: 221, Total Fat: 7g, Cholesterol: 17mg, Sodium: 314mg, Total Carbs: 39g, Dietary Fiber: 1g, Protein: 3g.
(please remember these are approximate and will vary slightly based on your ingredient selections.)
Our newest family member, Laura, is a potcake breed dog from the Bahamas. She had a birth defect that limits her ability to walk and uses a doggie wheelchair for long walks. She’s decided that not only is her job to be the Educational Amassador for Rescued Rollers, but that photo shoot critique is top of the list! Here she is checking the lighting for me.
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