Gluten-Free Wacky Cake (Gluten-Free and Egg-Free Chocolate Cake)

This simple cake is a gluten-free version of the classic “wacky cake.” It’s made without eggs or dairy—and comes out moist and tender every time.

Have you ever heard of the wacky cake? It goes by many names! Crazy cake, war cake, depression cake—just to name a few. The recipe comes to us from the 1930s when prices of stapes were high due to the impacts of the Great Depression. The cake gained popularity again during World War II when pantry staple rationing occurred.

Today it’s both a budget-friendly and allergen-friendly cake. But the reason the recipe survived is because of how delicious the cake turns out! Thanks to the combination of natural cocoa powder and vinegar (two acids) with baking soda (a base), the cake rises without the need for eggs.

Ingredients in a Gluten-Free, Egg-Free Chocolate Cake

I think the best thing about this gluten-free and egg-free cake are the simple ingredients. It doesn’t call for an egg-replacer! If you bake gluten-free, you probably already have these ingredients in the house. Let’s take a look at them.

• Gluten-Free Flour. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. 
• Cocoa Powder. You want natural cocoa powder, not Dutch Process. Natural cocoa powder is acidic and helps the cake rise. 
• Sugar. Granulated sugar sweetens the cake. I haven’t tried this recipe with sugar-replacers.
• Oil. Any neutral-flavored liquid oil works. I personally avoid olive oil because of the strong flavor it brings to baked goods. 
• Water. The recipe calls for water. If you’d prefer a slightly richer cake, use milk. Regular or dairy-free work great. For a mocha flavor, use cooled brewed coffee.
• White Vinegar. Do not skip the vinegar! It works with the baking soda to make the cake rise. Without the vinegar, the recipe doesn’t work as well.
• Baking Soda. Make sure you use baking soda and not baking powder. 
• Salt. Enhances all the other flavors.

How to Make a Gluten-Free and Egg-Free Chocolate Cake. (Spoiler: It’s easier than you think!)

1. Whisk together the gluten-free flour, sugar, cocoa powder, baking soda, and salt. If the cocoa powder is lumpy, sift it before adding to the bowl. 
2. Add the water, oil, and vinegar. Whisk until the batter is smooth.
3. This batter is thin. Let it sit for about five minutes. This gives the gluten-free flour time to thicken.
4. Spread the batter into a greased 9×13-inch pan.

5. Bake until a cake tester inserted into the center comes out clean. This cake takes about 35 minutes to bake.
6. Let the cake cool in the pan. When it’s cool, top with your favorite frosting.

What about Frosting?

This cake is so delicious it doesn’t even need frosting. But I usually frost it anyway! My favorite combination is chocolate cake with chocolate buttercream. Since I’m not dairy-free, I use a butter-based frosting. If you want a dairy-free frosting, use a dairy-free buttery spread in the recipe. I included my favorite recipe with the cake.

Storing Leftovers

This cake stays fresh for about four days wrapped on the counter. If you want to freeze the cake, let it cool completely before freezing. 

Print

Gluten-Free, Egg-Free Chocolate Cake

This gluten and egg-free cake is easy to make. Simply stir together all the ingredients in a large bowl, spread the batter into a pan, and bake. The cake comes out moist and tender.

Prep Time 10 minutes

Cook Time 30 minutes

Servings 12 servings

Ingredients

For the Cake

• 3 cups gluten-free flour, Bob’s Red Mill 1:1 Baking Flour suggested, see note 1 (14 ounces; 397 grams)
• 2 cups granulated sugar (14 ounces; 397 grams)
• ⅓ cup natural cocoa powder (1 ounce; 28 grams)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 ¾ cups cold water (14 ounces; 397 grams)
• ¾ cup vegetable oil (5 ¼; 148 grams)
• 2 tablespoons white vinegar (1 ounce; 28 grams)

For the Frosting

• ½ cup butter, softened, see note 2 for dairy-free information (4 ounces; 113 grams)
• 2 cups powdered sugar, sifted (8 ounces; 226 grams)
• ¼ cup natural cocoa powder (¾ ounce; 21 grams)
• ¼ teaspoon salt
• 2 tablespoons milk, more as needed (1 ounce; 28 grams)

Instructions

Make the Cake

1. Preheat oven to 350°F. Grease a 9×13-inch cake pan.

2. Whisk gluten-free flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Add water, oil, and vinegar. Mix until a smooth batter forms, about 30 seconds. Let the batter sit for 5 minutes to thicken.

3. Spread batter evenly into the pan.

4. Bake until a cake tester inserted into the center of the cake comes out clean, about 35 minutes.

5. Let the cake cool in the pan. When it’s cool, make the frosting. (optional.)

Make the Frosting

1. Mix the softened butter until it’s light and fluffy. Add the powdered sugar, cocoa powder, and salt. Turn the mixer on. Add the milk and mix until fluffy. If the frosting is thick, add a little additional milk.

Recipe Notes

Note 1: The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different gluten-free flour can change the results. 

Note 2: To make the frosting dairy-free, use a dairy-free buttery spread and dairy-free milk.