Mini Chocolate Wacky Cake Recipe
Call it a mini chocolate wacky cake, Depression cake, or vegan-friendly chocolate cake - whichever you choose, this cake is easy to make with simple pantry staples, with no eggs, milk, or butter required! The smaller portion cake has a deep cocoa flavor, and it stays moist for days after baking.
Servings: 6 Servings
Calories: 281kcal
Equipment
Ingredients
- ¾ cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ⅓ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup granulated sugar
- 3 tablespoons canola oil or any neutral oil
- 1 teaspoon vanilla extract
- 1½ teaspoons white distilled vinegar or apple cider vinegar
- ½ cup hot water
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line the bottom of a 6-inch round cake pan with a piece of parchment cut to fit. Lightly grease the pan.
- In a medium mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk in the sugar. Then, make 3 wells in the dry ingredients.¾ cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, Dutch process, ⅓ teaspoon baking soda, ¼ teaspoon salt, ½ cup granulated sugar
- Add the oil in one well, the vanilla in the second, and the vinegar in the third. Then, pour the hot water over the top and whisk together until all ingredients are combined.3 tablespoons canola oil, 1 teaspoon vanilla extract, 1½ teaspoons white distilled vinegar, ½ cup hot water
- Pour the batter into the prepared cake pan and bake for 22 to 24 minutes, or until the cake is springy to the touch and a toothpick inserted in the middle comes out mostly clean.
- Cool the cake in the pan set on a wire cooling rack for 10 minutes. Then, flip the pan over onto the wire rack to remove the cake and let it cool completely. If needed, run an offset spatula or sharp knife around the edge of the cake to release it from the pan.
- Allow the cake to cool completely before frosting. The cake can be stored covered at room temperature for up to 3 days. I like to frost the cake with my stable vanilla whipped cream frosting recipe for a light contrast to the cake.
Notes
- Serving Size - This is a small batch recipe that is easily doubled. Use an 8-inch cake pan and start checking the cake at 25 minutes.
- Yield - The recipe as written will yield 1 6-inch cake that can be cut into 4 to 6 slices.
- Cake Pan - You can also bake the small cake in a 6-inch square cake pan.
- Cocoa Powder - I prefer Dutch process cocoa because it is less acidic with a strong cocoa flavor. Natural cocoa will also work.
- Storing - The cake can be covered and stored at room temperature for up to 3 days. Beyond that, it may start to dry out. If using a whipped cream based frosting, I recommend refrigerating the cake.
- Freezing - The unfrosted, baked cake can be frozen for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator.
Nutrition
Calories: 281kcal | Carbohydrates: 44g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 240mg | Potassium: 72mg | Fiber: 2g | Sugar: 25g | Calcium: 11mg | Iron: 2mg