I’m sure everyone who bakes has heard of Wacky Cake!
It’s a neat little cake that can be whipped up IN IT’S OWN PAN, using economical ingredients and it comes out fabulously rich and moist. There are no eggs, milk or butter and I know what you’re thinking “Gross. How is THAT a cake?” That’s the whole point of it! No eggs, milk or butter and its still amazing! How wacky is that?!
It was born during the Depression era out when rations for milk and eggs were scarce and the recipe and its variations have survived to this day.
I enjoyed this growing up but up until this year had never made it myself. When I finally did, I added my own touch and am pleased as punch with the results!
Cinnamon Chili Wacky Cake with Chocolate Ganache
- 1.5 cups flour
- 1 cup white sugar
- 4 TBSP unsweetened cocoa powder
- 1 TSP baking soda
- .5 TSP salt
- 1 TSP -well rounded- cinnamon
- .5 TSP cayenne powder
- 1 good glug vanilla extract. It’s actually 1 tsp but ya know…
- 1 TBSP cider vinegar. I used good old ACV.
- 6 TBSP Vegetable oil. I used Olive and it was fine.
- 1 cup water
Preheat your oven to 350 degrees F (175 degrees C)
Sift your dry ingredients into an 8×8 inch ungreased cake pan.
Make three wells in dry ingredients and in add: oil into one, vinegar into another and vanilla into the last one.
Pour water over it all and mix it up really well with a fork. Scraping down to the bottom and sort of whisking it all together to incorporate it all together.
Bake for 30 – 40 minutes, or until a toothpick comes out clean.
Cool. Frost with your favourite topping (Or not. This is good without it!)
Lazy Chocolate Ganache
Heat a few TBSP cream and a couple of handfuls of good chocolate chunks in the microwave for about a minute. Stir to melt and incorporate chocolate and cream together. Pour and spread over top of cake. Let set for a bit then eat.