"A quick chocolate cake also known as Wacky Cake. It has no eggs or milk, and is mixed in the same pan it's baked in." — Honda
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1 1/2 cups
sifted pastry flour
unsweetened cocoa powder
This cake worked out REALLY WELL. A nice and simple recipie, although i think the "you can mix it in the pan" statement is debatable.
I ended up transferring it to a mixing bowl half way through...not that that was a problem, it really doesn't make it any harder.
However, i do have a few handy tips. Not to say that it needs improving - more about subsitution.
First of all, I used olive oil. I know! might seem a little icky...but it really works quite well. The nutty flavour suits the cake well, and the more savoury flavours are easily covered by the sugar and cocoa. Also, if you can't find 'pastry flour' or whatever, mix a couple of tablespoons of cornflour (cornstartch) with 1.5 cups of plain (all-purpose) flour. I did this becuase i couldn't find 'pastry flour' (in Australia).
I didn't really like this cake. And neither did my husband. Guests seemed as though they enjoyed it but I could taste the acid far too much.
I just loved this cake! It is sooo easy, quick to make, sooo moist and fluffy and delicious! I was worried It might stick to the ungreased pan, but it didn't! And I was also worried about the vinegar taste, but there was none! The easiest cake I've ever made. Doesn't need any icing or glaze or anything. Delicious as is. The only reason I gave it 4 stars, is that my husband did not like it at all for some weird reason:(...Anyway, I thought it was great! thanks so much for the recipe...update: I have made this cake many times now, but substituting either lemon juice or sour cream for the vinegar(equal amount). It turned out even better than the first time, and even my hubby had no more complaints about it! I don't ever use vinegar anymore. Perfect! love this recipe, and kids love to make it with me.
This has got to be one of the best cakes I have ever eaten. Take it out of the oven and while it is still warm serve it with vanilla icecream, wow. My whole family loved it.
GREAT DAIRY FREE CAKE!! The best part is you can lick the bowl without having to worry about salmonella:) Very moist and yummy. Makes about 14 cupcakes. Cook at 350 for 20 minutes for cupcakes. Don't fill the cupcake to the top or they will fall in the middle. Leave a little more than 1/4 of an inch of space from the top. QUICK and EASY!!
Fastest easiest cake that I have ever made and least messiest for clean up!!!! I used whole wheat flour and it tasted just great. However, I would probably use less sugar as it was a little bit too (not too much) sweet for my taste. This could be due to the fact that I used Hot Chocolate powder instead of cocoa powder. Will definitely make again.
How easy was that???? I did take advice from other feedback and substitue some wholemeal flour in the recipe. I also used part white and part brown sugar. My 18 month old LOVED it and my 30 something husband did as well. This one definitely goes in the recipe book!!
Easy cake to make even after dinner for a late dessert....and yes, wonderful when it's warm with ice cream. Actually I think this is the only way to eat this cake. Great for people watching their cholesterol levels, (no eggs/milk) I also used Splenda instead of sugar and low fat ice cream.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 232
** Calories from Fat: 79
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