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this is a white square pan of wacky cake
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4 from 3 votes

Chocolate Wacky Cake

Wacky Cake is an easy chocolate cake recipe that takes 10 minutes to prep. You don't need eggs or milk and the cake only takes one bowl to mix up. It is probably the easiest chocolate cake you will ever make (and still really delicious).
Prep Time10 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Keyword: wacky cake, depression cake, chocolate cake, vegan cake, vegan chocolate cake, vegan birthday cake, easy cake, one bowl chocolate cake
Servings: 9
Calories: 429kcal


For the Cake

  • 1 ½ cups all-purpose flour
  • 1 cup light brown sugar packed (can sub white sugar)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup of coffee not hot – warm or room temperature
  • 1 Tablespoon distilled white vinegar can sub apple cider vinegar
  • 1 Tablespoon vanilla extract
  • ½ cup chocolate chips optional
  • Powdered sugar for dusting or use easy chocolate frosting below

For the Easy Chocolate Frosting (Spread while frosting and cake are warm)

  • 1 cup semisweet chocolate chips
  • ¼ cup evaporated milk or almond milk
  • 2 Tablespoons salted butter can sub coconut oil
  • 1 teaspoon vanilla or sub ½ tsp. of almond extract
  • 1 cup powdered sugar


To Make the Cake

  • Adjust the rack to the middle shelf of the oven.
  • Preheat oven to 350F.
  • Use cooking spray to grease a 9” round cake pan or 8”x 8” square cake pan. Set aside.
  • In a large mixing bowl whisk together flour, brown sugar, cocoa powder, baking soda and salt.
  • Add the coffee, vinegar, vanilla and chocolate chips. Stir until the batter is smooth – it is generally on the thin side.
  • Poor the batter into the prepared pan and bake. A metal pan takes about 25 minutes. A glass pan takes about 30-35 minutes. When a tester inserted in the center of the cake comes out with damp crumps the cake is done.
  • Make the frosting right away and frost the cake while frosting and cake are hot.

To Make the Frosting

  • Combine the chocolate chips, milk and butter in a microwave safe bowl. Microwave for 30 seconds.
  • Use a fork or small whisk to blend together. If the chocolate chips are not fully melted microwave an additional 15-30 seconds. Stir again.
  • Add powdered sugar and vanilla, stir with a whisk or fork until the frosting is smooth.
  • Frost the cake immediately while frosting and cake are still hot.
  • Leftover cake can be stored at room temperature for up to three days.


Calories: 429kcal | Carbohydrates: 72g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 9mg | Sodium: 355mg | Potassium: 205mg | Fiber: 3g | Sugar: 51g | Vitamin A: 110IU | Calcium: 50mg | Iron: 3mg