"Wacky Cake"(Cholesterol-Free, No Eggs Cake)
Wacky Cake is a delightful, moist, and chocolatey dessert that requires no eggs or cholesterol, perfect for vegans or those with dietary restrictions seeking a simple, flavorful treat.
Ingredients
Instructions
- Preheat oven to 350°F. Generously grease and dust with flour an 8-inch square cake pan.
- Measure flour into a sifter, add sugar, cocoa, baking soda, and salt.
- Sift into a heap into the center of the pan.
- With a spoon, make 3 wells in the mound.
- Into one well, pour the oil; into the second, pour the vinegar; into the third, pour the vanilla.
- Pour very cold water over it all.
- Blend well with a fork until smooth.
- Bake for about 30 minutes.
- Cool on a rack for 15 minutes. Remove from pan, finish cooling, and frost if desired.
Tips & Substitutions
To enhance the chocolate flavor, consider using Dutch-processed cocoa instead of regular cocoa powder. For a sweeter version, you can substitute half of the sugar with maple syrup. If you want to add a twist, mix in some chocolate chips or nuts before baking. Ensure your baking soda is fresh for the best rise.
Serving Suggestions
This Wacky Cake is delicious on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Kathy's Cherry Cobbler for a delightful dessert spread. For a fun twist, top with fresh berries or a chocolate drizzle.
Storage & Reheating
Store any leftover Wacky Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you want to freeze, wrap individual slices in plastic wrap, then aluminum foil, and store in the freezer for up to three months. Thaw at room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of "Wacky Cake"(Cholesterol-Free, No Eggs Cake) contains roughly 182 calories, with 1g protein, 17g carbohydrates, and 10g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Consider adding an extra tablespoon of water to maintain moisture. This cake is also great for experimenting with gluten-free flour blends.
What if I don’t have canola oil?
If you don't have canola oil, you can substitute it with vegetable oil or melted coconut oil. Both will work well in keeping the cake moist. Avoid using olive oil, as it may alter the flavor.
How can I make this cake more chocolatey?
To increase the chocolate flavor, you can add an extra tablespoon of cocoa powder or mix in some chocolate chips. You might also consider using a chocolate ganache for frosting, which will take the cake to the next level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).