The Best Ever Vegan Chocolate Cake ~ this easy one bowl Depression era ‘wacky cake’ is made without butter or eggs, and yet it’s rich, moist, and incredibly delicious!
I have no resistance to a great chocolate cake, it’s one of my trigger foods, and things quickly go south if I’m left alone in a room with one.ย When I heard about this recipe I thought I’d be safe because it’s, well, you know…vegan.ย Let’s just say that’s not something I associate with a decadent dessert.ย BUT.ย Hold on to your hats, because if you haven’t tried this yet, it’s going to change your world forever.
This is the best homemade chocolate cake I’ve ever made.
Notice there are no modifiers in that sentence…I can’t believe it myself, I always thought cake had to have stuff like butter and eggs and milk in it.ย But I guess not.ย (As I type this I am shuttling back and forth to the kitchen to slice off one sliver after another…)ย This Vegan Chocolate Cake, made without butter, eggs, or any dairy products whatsoever, it’s the best, moistest, most tender cake I’ve ever made, and it was DEAD EASY.ย You don’t even need to grease the pan.ย You can mix it right IN the pan if you want to.
I’m impressed by so many things about this cake.ย For one thing, you can whip it up in your sleep, the baking instructions are all of one sentence long. ย To be honest, I’ve used box mixes quite a bit over the years, I think they have great flavor and texture.ย Chocolate cake was the default birthday cake in my family growing up, and I carried on that tradition with my own kids.ย I was the official cupcake mom throughout their school years, and I made gazillions of them.ย What is amazing about this recipe is that it rivals that fluffy texture you can get from a good box mix without all the artificial ingredients.ย And without any dairy or eggs!ย It’s wacky.ย Which must be why Wacky Cake is an alternative name for this recipe.
This type of cake dates back to the early part of the last century when wars and the Great Depression made ingredients like butter and eggs scarce and expensive.ย It’s been perfected and passed down through generations, but probably would have faded away into obscurity if not for the current popularity of vegan diets.ย I find it fascinating because the cake lacks nothing as far as I can tell, I don’t miss the butter, eggs, or dairy in the least.ย I’m also amazed at what a rich chocolaty result you get from just cocoa powder.ย It’s literally the perfect cake, there’s no reason in the world that I can see to add the dairy back in.ย No kidding!
The frosting is delicious on its own, I just whipped up a basic buttercream without the butter, I substituted coconut cream insteadย (the thick stuff at the top of a can of coconut milk).ย I also have a vegan chocolate frosting recipe here.ย I was impatient and couldn’t wait for the cake to cool completely before frosting it, so mine is a little droopy, but yours won’t be ๐
If you like chocolate cake I urge you to try this.ย I made it two days in a row and it came out equally great each time.ย It’s such a simple recipe I think it’s foolproof.ย It would make fantastic cupcakes, too.
Reader Rave ~
“Hi Sue, I have been making this cake ever since you posted it on your site. Everyone that I make it for declares it delicious. Thank you for the great recipe.โ ย ~ Heidi
Vegan Chocolate Cake
Ingredients
- 1 1/2 cups flour ~ fluff up the flour first, scoop it and then level off
- 1 cup sugar
- 3 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup water
- 5 Tbsp vegetable oil
- 1 Tbs white vinegar
- 1 tsp vanilla extract
Coconut frosting
- 3 Tbsp thick coconut milk ~ skim the top off of a can of full fat coconut milk, or look for coconut cream
- 3 cups maybe more confectioner's sugar
- sweetened shredded coconut for garnish
Instructions
- Set oven to 350F
- Whisk the cake ingredients together and spread into an 8x8 baking pan. Bake for about 30 minutes until the cake is risen and a toothpick inserted in the center comes out without wet batter clinging to it.
- Let the cake cool before frosting.
- To make the frosting, beat the sugar gradually into the coconut cream until it is of a spreadable consistency. You may want to add more of the cream, or more sugar as you go. You can add vanilla to the frosting, but I didn't.
- Spread the frosting on the cooled cake and immediately top with the shredded coconut.
60 Comments
Ruat
May 9, 2020 at 4:43 amThank you for this recipe! It’s been my go-to vegan cake recipe for three years. Everyone I’ve introduced to loves it and many have attempted to make it themselves. So delicious!
Sue
May 9, 2020 at 8:52 amSooooo glad you love this Ruat ๐
Stephanie Oliver
January 25, 2020 at 1:38 pmI just have to let you know that this is my go to chocolate cake recipe. It checks all of the boxes. Vegan (check), yummy (check), moist (check), chocolate (check), easy (check)!!! This is a delightfully easy delicious recipe that I have shared with many people. Thank you
Tanja
May 27, 2019 at 5:30 amMmm.. Made it. Again. Still sooooooo good!
Thanks again!
Laura
January 28, 2019 at 12:33 pmHi Sue
What kind of flour do you use in this recipe? Is self raising best? Iโm excited to try this recipe for my friends birthday, it looks so chocolatey and fudgey!
Sue
January 28, 2019 at 12:54 pmI love this cake Laura, and I use regular all purpose flour.
Heidi B
December 13, 2018 at 10:05 pmHi Sue, I have been making this cake ever since you posted it on your site. Everyone that I make it for declares it delicious. Thank you for the great recipe.
Sue
January 28, 2019 at 1:13 pmYou’re so welcome Heidi!
Emilee
May 3, 2018 at 6:39 amHi Sue,
The recipe looks amazing! I have recently been reducing/eliminating my oil intake when I can – have you ever tried this with applesauce or other replacements for the oil and if so, how did it turn out? I’m making this tonight and will give it a shot! Thanks!
Sue
May 3, 2018 at 7:03 amHi Emilee, I’ve only tried it this way, but the cake has so little oil to start with that I think it might work, please let us know if you experiment! You might try mashed banana as well.
Tanja
March 26, 2018 at 10:27 amIt is such a great recipe! Thanks so much. Discovered it only a few weeks ago and already I am up to bake it for the 5th time today…! ๐
Sue
March 26, 2018 at 10:37 amHaha, what a great comment, thanks Tanja! I love this cake too, and you’ve inspired me to go bake it again ๐
Bonnie Holster
July 24, 2017 at 11:45 pmHi there
I’ve made this cake 2 days in a row, one for my work colleague’s baby shower and on e for home. Everyone who has tried it loves it! Thank you so much for sharing, it’s become a part of my go-to recipes ??
Sue
July 25, 2017 at 7:16 amI’m really happy to hear this Bonnie, If I didn’t have to constantly come up with new recipes for the blog I’d be making this cake all the time ๐ I’ve been meaning to try to come up with other versions of this, it’s so easy!
Sarah
January 22, 2018 at 11:39 pmBeen vegan since 2015 and I love this recipe! Itโs my go to cake ever since I came across it and everyone loves it. Iโve been wondering if there was a way to make this vanilla as well. Please post if you come up with different versions. Thank You ๐
Sue
January 23, 2018 at 7:17 amI’ll work on that Sarah, I love this cake, too.
Frida
March 20, 2017 at 6:48 amIm so going to try this… like now!
Jewel Ownbey
March 10, 2017 at 8:46 amCan you make these into cupcakes?
Sue
March 10, 2017 at 9:28 amYes, for sure, just watch the baking time, it will be much shorter.
miguel
February 11, 2017 at 1:16 amGisele bundchens vegan birthday cake http://bit.ly/2kt86Ab
plasterers bristol
September 20, 2016 at 9:21 amThis sounds really delicious and something new to try. Thank you for sharing this.
Simon
Sarah
April 30, 2016 at 6:43 pmI looked at this recipe because you said it was the best chocolate cake, and it is vegan…imagine my surprise when I see it is the very first cake I learned to make when I was about 10. Thank you for the reminder — and the memory, as my mum’s birthday was just the other day.
Lynn
April 30, 2016 at 3:56 amYolie &Tricia – did you try using coconut sugar and/or oil as subs? I have both on hand. This recipe does sound equally easy and delish!
Adina
April 11, 2016 at 1:02 amHi Sue. I made this last week and we totally loved it. My husband took about half of it to work and all his female co-workers wanted to have the recipe!! I only changed the frosting a bit, I whipped the coconut cream on top of the coconut milk can with only 3 or 4 tablespoons powdered sugar. It was sweet enough and easily piped. Thanks for sharing! And one more thing: I liked the cake even better after 1 or 2 days in the fridge, it was really set, moist and brownie like.
Jane
March 27, 2016 at 10:17 pmI grew up on this cake. It’s the only chocolate cake I like. The King Arthur flour company has this variation, plus several more (including a spice cake)
both in their old cookbooks and online. They are conveniently vegan because of the World War II shortages.
Deniz
February 28, 2016 at 10:42 amThank you so much for the recipe! Found this on Pinterest, but wanted to leave a comment, as this cake is just very very good. I made the cake with 1cup flour + 1/2 cup rice flour and the icing with 1 cup powdered sugar and 5 tbsp coconut milk (as I don’t like super sweet icings much) and it was also soooo good.
Sue
February 28, 2016 at 11:26 amThanks so much for taking the time to comment Deniz — I appreciate it ๐
Janet Schmidt
February 27, 2016 at 3:16 pmMade this cake today and boy is it good! I actually made a mistake with the amounts of baking powder and salt-thought my spoon was 1 t, it was really 1 1/2 t but it still was great, nice and fluffy, not like my yellow cake “pancakes”! Thanks for a wonderful recipe!
Sue
February 27, 2016 at 4:13 pmSo glad to hear it — I love the texture of this cake, and good to know you can make a slight adjustment and still have it turn out ๐
Alice Meikle
October 29, 2015 at 2:21 pmThis is so good! Really easy and the ingredients are affordable and not obscure like some vegan cake recipes. Would definitely recommend. It has an amazing consistency and the icing is divine.
Sue
October 29, 2015 at 4:02 pmI love what you said, Alice — some vegan cakes can be off putting because they contain so many ‘substitutions’ for regular ingredients. Thanks for stopping by!
Emma
October 3, 2015 at 8:58 pmHi! I have a friend that can’t have any dairy or lactose free products. So I just wanted to make sure that this recipe is safe to make for here? Can’t wait to try this recipe!
Sue
October 4, 2015 at 7:33 amIt is, Emma, there are no dairy products in this!
Stephanie
July 20, 2015 at 1:10 pmI’ve made this cake now twice! I read the name of it (chocolate vegan cake) out loud to a friend near by. He said, “that sounds good-NOT”. He’s gobbled it up both times not knowing it was this recipe. I used the rich vegan chocolate frosting, though. This will be my go to quick chocolate cake…AMAZING!
Sue
July 20, 2015 at 1:17 pmI’m so glad you liked it Stephanie, it’s truly my favorite chocolate cake now!
Sandra
June 28, 2015 at 2:32 pmHi,
I made this last night and it was a definite hit! I think that it tastes even better on the second day – if there’s any left that is ๐
Sue
June 28, 2015 at 3:27 pmThanks Sandra, I’m so glad to hear that you liked it, I’m totally sold on it!
Eileen
June 22, 2015 at 4:43 pmI’m impressed! This cake not only looks stunning and delicious, but the instructions have to be the easiest thing ever. Going to give it a try very soon!
Thao @ In Good Flavor
June 22, 2015 at 12:10 pmWacky cakes are one of my favorite cakes to make. They are so easy…and delicious! I’m drooling over this one!
Sue
June 22, 2015 at 12:56 pmI can’t wait to try some variations, what is your favorite?
Monica
June 22, 2015 at 8:39 amI am so intrigued by this! It’s a must-try because I love a good chocolate cake. It looks so moist…no eggs or dairy – really impressive!
Sue
June 22, 2015 at 9:07 amIt’s for real, Monica, but I guess it’s not anything new!
[email protected]'s+Recipes
June 20, 2015 at 10:17 pmYou have me craving chocolate cake in this early morning! That coconut frosting is heavenly.
Sue
June 21, 2015 at 7:37 amHaha, that’s my job, Angie ๐
Laura (Tutti Dolci)
June 20, 2015 at 7:44 pmSuddenly the only thing I want in the world is chocolate cake, and I adore that frosting!!
Jennifer @ Seasons and Suppers
June 20, 2015 at 4:35 pmI am so intrigued by this cake. I’ll definitely try it, as it looks delicious! Love the frosting, too ๐
Sue
June 21, 2015 at 7:39 amThanks Jennifer!
Yolie
June 20, 2015 at 2:53 pmI’ve never commented before but I want you to know that I find your recipes incredible. In fact, I go to you first. This is definitely your “sweet spot”! ๐ I wonder if coconut sugar could be substituted for regular sugar in this recipe. I just bought some for the first time yesterday and I’m dying to try it.
What do you think?
Sue
June 21, 2015 at 7:41 amFirst of all, thanks for making my weekend Yolie! Second, I think you can use coconut sugar just as you would regular sugar, and I bet it would be particularly good in this cake. I am dying to try it, let me know how it turns out. As for the frosting, though, you need to stick to confectioner’s sugar, unless you can process the coconut sugar into a fine powder.
Elaine Cobb
June 20, 2015 at 2:11 pmHi Sue. This cake looks so yummy. I can’t wait to try it. I am not vegan.
I had to look in my old, favorite recipes to find the one this reminds me of. I received it from a girl I worked with in the late 60’s. I don’t know how old the recipe is. Probably from during WWII for the reasons you mentioned. It has the same ingredients as this recipe of yours but different proportions.
It is called “Crazy Chocolate Cake”. I always make it in a bundt pan as the batter is thin. Here it is.
3 cups flour 3/4 cup oil
2 cups sugar 2 cups water
6 Tbsp cocoa (I always use Hersey’s) 2 Tbsp vinegar
2 tsp baking soda 2 tsp vanilla
1 tsp salt
Mix dry ingredients then add liquids to them. Pour into 10″ ungreased tube pan.
Bake 45-60 min. at 305 degrees.
I thought you’d get a kick out of this.
I love your recipes so much. Each one I’ve tried is to die for. Not only desserts, main dishes too!
Elaine Cobb
June 20, 2015 at 2:14 pmOops! My carefully planned columns of ingredients got mushed together when it printed. Oh well. Sorry.
Sue
June 21, 2015 at 7:43 amOh thanks SO much for taking the time to write out your recipe for us, Elaine – I will give it a try, I’m sure it’s the same thing! I like the idea of doing it in a bundt. Do you frost yours in any way?
Chris Scheuer
June 20, 2015 at 11:51 amOh my goodness Sue, if you say it’s the best chocolate cake you’ve ever made, I need to crank up my oven despite the fact that it’s almost 100?F here! And it’s so… easy, what a win-win!
Sue
June 20, 2015 at 12:09 pmIt’s sooo good Chris, I pinky swear!
SallyBR
June 20, 2015 at 10:37 amhad to smile at the ” Iโd be safe because itโs, well, you knowโฆvegan. ”
know what you mean – never satisfying, always something missing, so if you say it’s great, I trust you, and shall pin this recipe right away!
Sue
June 20, 2015 at 12:09 pmHey, whatever works, vegan or not, this cake is good ๐
Kennedy [email protected] KCole's Creative Corner
June 20, 2015 at 9:44 amI love the idea of a VEGAN chocolate cake! Vegans love cake, too right?
Sue
June 20, 2015 at 12:09 pmEverybody loves cake ๐
Tricia @ Saving room for dessert
June 20, 2015 at 9:40 amWow – I can even smell it baking! I bet you could sub coconut oil for the vegetable oil too – brilliant recipe! Love that beautiful white icing too. Yummy ๐
Rebecca @ Strength and Sunshine
June 20, 2015 at 7:40 amSimply stunning!!! Chocolate cake is an essential ๐