This chocolate depression cake/Wacky cake is naturally vegan, containing no eggs, butter, or milk, yet still rich, moist, and chocolatey. It’s also mixed directly in the cake pan for the EASIEST vegan chocolate cake ever!
Preheat the oven to 350 degrees F (175 degrees C).
Sift all the dry ingredients into an ungreased 8" cake pan and spread.
Use your finger to make three holes in the dry ingredients. Put the vanilla in one hole, the vinegar in the second hole and vegetable oil in the third hole. Pour the water over everything and stir until the batter is smooth. Make sure to get the corners of the pan!
Bake at 350 for about 30 minutes or until the cake starts to shrink in from the sides.
Top it with whatever you’d like, but I like powdered sugar and fruit.
Notes
Measure flour accurately: Fluff up the flour in its bag, use a spoon to transfer it to the measuring cup, then use the back of a knife to level the top. This way, you won’t accidentally add too much and have a dense cake.
Don’t over-mix the batter: If you overwork the gluten in the flour, the vegan chocolate cake may become dense and/or rubbery.
For less mess: Add parchment paper to the pan, leaving an overhang for easier removal.
Ensure the leavening agents are in date: Otherwise, the cake won’t rise properly.