Description

Experience a timeless chocolate classic that requires no eggs, butter, or milk. This incredibly moist Wacky Cake is mixed directly in the baking pan, making it the perfect quick and pantry-friendly dessert for any occasion.

Ingredients

1 1/2 cups all-purpose flour
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cider vinegar
1 teaspoon vanilla extract
5 tablespoons vegetable oil
1 cup water

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Instructions

Preheat your oven to 350°F (175°C).
In an ungreased 8×8-inch square cake pan, sift together the flour, sugar, cocoa powder, baking soda, and salt, then whisk gently with a fork to distribute.
Using a spoon, create one large depression and two smaller ones in the dry mixture.
Pour the vegetable oil into the large well, the cider vinegar into one small well, and the vanilla extract into the other small well.
Pour the cup of water over the entire mixture and stir with a fork directly in the pan until combined, ensuring you scrape the corners.
Bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean, then let it cool completely in the pan.

Notes

To ensure the best rise, always verify that your baking soda is fresh before starting. For an even deeper flavor profile, you can substitute the water with room-temperature coffee, which enhances the cocoa without making the cake taste like coffee.

Prep Time: 10 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American