I’ve been craving a chocolate cake lately. My dad’s birthday was yesterday, so I decided it was the perfect excuse to make one. Nathan doesn’t like chocolate, so I made a Cherrybrook Kitchen Yellow Cake and a small chocolate cake.
It has taken nearly the entire 3 1/2 years that we’ve been dairy, egg, and nut free to find a cake that I like. I’m a cake girl. I’ll choose cake hands down over pie unless it’s pecan pie, and even then it depends on who made the pie. When I found a chocolate Wacky Cake recipe, I thought I’d give it a try. To my surprise, it’s much better than I had thought it would be. It came about during the Depression Era when milk, butter, and eggs were hard to come by, so it has to be good if people are still making it today. Some recipes I’ve found for Wacky Cake tell you to mix the dry ingredients then make three wells and pour the different liquids in the wells before mixing in the baking dish. This recipe that I used didn’t do that and it turned out just as yummy as ever. Enough already, let’s make a cake!
**The recipe was doubled to make the layer cake in the picture above. Just bake each layer in a separate, round 8 inch cake pan.
- 1½ C all-purpose flour
- 1 C sugar
- ½ tsp salt
- 1 tsp baking soda
- 3 T unsweetened baking cocoa
- 1 C water
- 1½ T canola oil
- 1 T white vinegar
- ½ tsp vanilla extract
- ½ cup safe, dairy-free chocolate chips (I use Enjoy Life), more if you want to top the cake with more chips on top of the icing
- Preheat oven to 350F
- Grease a 8x8 or 9x9 baking dish
- Mix dry ingredients in sifter and sift them over your mixing bowl
- Mix wet ingredients
- Add wet ingredients to dry ingredients, and blend well
- Pour batter into greased baking dish
- Top with ½ cup chocolate chips
- Bake 15-20 minutes, or until done
Now, on to the icing. I recently found my grandmother’s chocolate icing recipe, and I couldn’t wait to share it with you. It works beautifully with a dairy-free butter.
Grandma’s Chocolate Icing
4 3/4 cups powdered sugar
1/2 cup powdered cocoa
1/2 cup dairy-free butter, softened (I use Earth Balance)
1 tsp vanilla extract
1/3 cup boiling water
Soften your dairy-free butter by leaving it sit out on the counter for at least 30 minutes, or soften in microwave in 10 second increments until soft.
Mix dry ingredients
Add softened, dairy-free butter and vanilla (I simply put it right on top of my dry ingredients)
Add boiling water
Mix with hand mixer until smooth
Spread onto a cooled cake
Here’s a little trick….add a little icing to the bottom of your cake plate or cardboard to keep the cake from sliding off!
Some other topping ideas….
Crushed peppermint candy canes, raspberries, chocolate shavings (shave Enjoy Life chocolate bars with a vegetable peeler), or safe sprinkles.
I can’t wait to hear what you think of both the cake and icing recipes. What event will you make this cake for? Share in the comments below!