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
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
Vegan Wacky Cake
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
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.
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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