Wacky Cake

by Merissa on April 4, 2011

in Egg Free Recipes, Recipes

I've been wanting a yummy cake for a while now but I haven't gotten around to making one. I finally decided the other night that enough was enough and I was making a cake. This cake is so perfectly moist and fluffy. You would never guess that it's eggless and dairy free!

Wacky Cake

What you need:

  • 3 c. flour
  • 2 c. sugar(I used turbinado sugar)
  • 1/2 c. cocoa powder
  • 1 t. salt
  • 2 t. baking soda
  • 1 1/2 t. vanilla
  • 2/3 c. oil
  • 2 c. water

Mix all ingredients together until there are no more lumps. Pour into an ungreased 9x13 pan and bake at 350F for about 35 minutes or until a toothpick comes out clean.

Since dairy isn't an issue for me I made a cream cheese frosting for this. I just mixed 8 oz cream cheese, 1 T. cocoa, 2 T. turbinado sugar and a few drops of vanilla. Make sure the cake is very cooled off before you frost it.

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9:01 am

{ 48 comments… read them below or add one }

1 Laurie K April 22, 2011 at 1:40 pm

What is turbinado sugar? Is it better for baking?


2 Merissa April 22, 2011 at 1:51 pm

Turbinado sugar is unprocessed cane sugar. You can find it at some grocery stores and most health foods stores. We don’t eat processed foods here so that’s the replacement I use. It tastes pretty much the same and is still sugar, not an artificial sweetener.


3 Jessie May 7, 2011 at 10:53 pm

My mom and grandma have made this for years! I love it-the batter more than the cake. I could just eat that…


4 Tara @ Crock-Pot Ladies April 4, 2012 at 11:04 am

Wow! I never knew about turbinado sugar. And that cake looks yummy!


5 Michelle April 4, 2012 at 3:13 pm

I have to know…. why is it called Wacky Cake?? Sounds delish!


6 Merissa April 4, 2012 at 3:14 pm

Haha, because it’s not normal, no eggs or dairy but it’s still so amazing!


7 vicki April 20, 2012 at 5:52 pm

I wanted to know if turbinado sugar has the same effect as white sugar? Like sugar can cause diabetes. Cause a spike in your blood. I bought it and like the taste. Used it to make sweet tea. Will use it for all my baking from now on. No more white sugar in this house.


8 Merissa April 20, 2012 at 6:02 pm

Sugar(white and turbinado), honey, and succanat are all still sweeteners. The reason we use turbinado over white is because it’s not chemically processed or altered. It should still be enjoyed in moderation:)


9 Molly March 14, 2014 at 11:32 am

Sugar does not cause diabetes. That’s a common myth. Eating a lot of sugar can cause weight issues that make you more likely to develop type 2 diabetes (especially if it runs in your family), but the sugar itself is not to blame.

Turbinado sugar is lower on the Glycemic Index so it won’t raise blood sugar as much as processed white sugar does. GI rating for turbinado is 60 (on a scale of 100, lower being better) and for white sugar it’s 80. The lowest sweetener that I know of as far as GI is Stevia which is rated less than 1.


10 pat thompson March 31, 2017 at 9:44 am

Responsing to “Molly”, who I assume is a sugar industry spokesman, why would high blood sugar readings NOT be caused by eating sugar?
My husband has Type II diabetes, and he was a sugar addict, and still is and his blood sugar numbers reflect his intake of candy, cookies, etc.


11 Molly April 3, 2017 at 11:40 pm

You assume wrongly. My husband and one son are Type 1 diabetic, and I’ve never worked for the sugar industry. The stuff won’t even grow where I live. Also, may name actually is Molly.

ALL carbohydrates cause blood sugar to rise, not just sugar. The idea that sugar alone is to blame for diabetes is a myth that has been debunked by the scientific community. If you don’t believe me you can look it up for yourself or ask a doctor.


12 Molly April 4, 2017 at 6:52 am

It occurred to me after I responded that the issue here is symptoms versus the disease. High blood sugars are a symptom of diabetes, but they are not the disease, and they don’t cause it. When non-diabetics eat carbs, our blood sugar goes up, but our bodies respond to that as designed and release more insulin to turn those carbs into energy. In diabetics, that normal response doesn’t occur.

For Type 1 diabetics the immune system has attacked the islet cells in the pancreas and destroyed them, with the result that they no longer produce insulin. This is why they must take insulin.

For Type 2 it can be that the pancreas is producing less insulin, or that for some reason the body is simply not processing the insulin normally. There are medications that can help with this. Some Type 2 diabetics do end up with Type 1, but Type 1 remains an auto-immune disorder.

The main risk factors for Type 2 are being overweight, and a family history of Type 2. Eating a lot of sugar will contribute to weight problems, as will eating a lot of carbs in general. Extra weight always put stress on our bodies and is indicated as a risk factor in many diseases. For some people, losing weight helps with or even eliminates Type 2 diabetes.

It used to be thought that diabetics couldn’t eat anything with sugar in it, now we know that it is possible for them to eat sugar but it should be done in moderation and with the appropriate insulin or medication to help the body turn the carbs into energy.


13 Beth H May 10, 2012 at 3:26 pm

You should see how big my eyes are right now, my mouth is watering and I am going to Whole Foods to see if I can find that sugar.


14 Katie June 13, 2012 at 10:35 am

LOOKS SO GOOD! What kind of flour and oil do you use for your baking? Im starting to cut out all processed ingredients but need a little help with what to use instead of 🙂 Love this blog by the way!


15 Merissa June 13, 2012 at 10:38 am

I use unbleached white flour (or white wheat would work in this recipe) and for oil I use olive oil or mild olive oil.


16 Danielle December 4, 2012 at 6:16 am

My kids and I made this last night. It was incredibly easy to make, and was nice to be able to make something without having to go to the store to get ingredients or a mix. I was amazed at how moist and full of flavor this cake is! I will never buy a cake mix again! Thank you so much for this and all of the other recipes you have shared with us! 🙂


17 Kathleen January 27, 2013 at 2:56 pm

I was allergic to milk as a kid, and my mom made this for me a lot. It was my favorite cake, and since my mom passed away when I was young, I searched and searched for this recipe. Thank you so much for sharing it! I just love the internet! This is one of my comfort foods. Making this tonight!


18 Merissa January 27, 2013 at 5:46 pm

Enjoy making it and the trip down memory lane!


19 Kathleen January 27, 2013 at 3:00 pm

I remember my mom using vinegar for this cake. You made three little holes in the dry ingredients, then put oil in one, vanilla in one, and one had the vinegar in it I think. Then you poured the water over all of it and stirred the mix. Hmm. I will make this and see if it tastes like I remember. Maybe I’m confusing this with puddle cake recipes I’ve found since I started my wacky cake search!


20 Wendy March 23, 2014 at 3:30 pm

I make the cake you are referring to all the time. I found it under the name crazy cake. So funny how close the two recipes are, I actually read through the one posted here thinking I just over looked the vinegar. It is yummy and seems to be even more moist the second day! I want to try this one as well, looks just as tasty.


21 Whitney April 19, 2013 at 4:07 pm

Could you use coconut oil in this?


22 Merissa April 19, 2013 at 4:10 pm

You could try and use it in the place of the other oil although I’m not sure exactly how it would turn out being that coconut oil has a little different consistency (you could always sub applesauce instead of the oil!). If you try it though let us know!


23 Whitney April 20, 2013 at 9:03 pm

Ok thanks. I’ve been using coconut oil for everything lately. Cooking, baking, moisturizing. Haha. I’m making this cake for my daughters 1st birthday and want to make it a little healthier. Can’t wait for her to have it!


24 Carrina December 14, 2013 at 12:36 am

2 cups baking soda? That seems like a lot!


25 Merissa December 14, 2013 at 8:36 am

I’m not seeing where it says 2 cups of baking soda? The above recipe says 2 teaspoons.


26 Molly March 14, 2014 at 11:37 am

This looks so good! I’m going to try and make it gluten-free.


27 Mandy April 28, 2014 at 10:18 am

Did the gluten free turn out ok?


28 Molly April 6, 2017 at 6:12 pm

Yes it did, Mandy. I changed the 2 cups of flour to 1 cup of Brown Rice Flour, 1 cup of White Rice Flour, 1/2 cup of Sweet Rice Flour, and 1/2 cup of Cornstarch. Any standard GF blend should work well.


29 Stefanie August 20, 2014 at 5:54 pm

I am breastfeeding and have recently had to eliminate dairy from my diet due to my daughter having an intolerance. Let me tell you, it has been hard! Thank you for this recipe, it was delicious and solves my chocolate and cake cravings!


30 Vickie December 15, 2014 at 4:39 pm

You forgot two tablespoons of vinegar! I have been making this cake for 35 years! I have recipe memorized by heart.


31 Merissa December 15, 2014 at 4:54 pm

This recipe doesn’t include vinegar, this Eggless Yellow Cake I’ve made does though. Both are great!


32 sheetal January 1, 2015 at 12:21 am

the cake looks awesome. I want to
try it out sooner. In your ingredients list you use T for some. what does it mean. does it mean teaspoon or tablespoons.


33 Merissa January 1, 2015 at 7:25 am

Capital T = Tablespoon


34 sheetal January 1, 2015 at 11:35 am

Thanks a lot.
so t= teaspoon. right


35 Merissa January 1, 2015 at 12:22 pm

Yes that’s right 🙂


36 HLB January 6, 2015 at 3:05 pm

Can you make this as cupcakes? If so, how long would you bake them? How many cupcakes would it yield?


37 Merissa January 6, 2015 at 5:12 pm

I haven’t made them as cupcakes but I’m sure you could. I’m not sure on the time or yield though since I have yet to make them that way. If you try it let us know!


38 Crystal September 6, 2015 at 10:43 pm

I made these tonight as cupcakes and I baked 12 with a pint and a half mason jar worth of batter left over. So I’m going to estimate it would probably yield 20-24 cupcakes!


39 Alice January 27, 2015 at 6:37 am

If I can’t find the same sugar your recipe calls for what is best to use as a replacement? Granulated sugar or powdered sugar? Not going to use artificial sweeteners.. This cake looks amazing by the way 🙂


40 Merissa January 27, 2015 at 6:54 am

Any regular sugar will work in this recipe.


41 Dom January 27, 2015 at 8:08 pm

I just made the cake and it tastes delicious!!!
It is soo simple, so few ingredients and you can make a delicious cake!

I was just wondering, for a strict paleo version, how could I replace the sugar and the flour? Maybe almond flour..? Not sure how to replace the sugar though..

Thanks for all the tips!


42 Merissa January 28, 2015 at 6:46 am

I’m not sure, I haven’t replaced the ingredients in this recipe before and I haven’t used almond flour so I’m not sure how it would act. The sugar could be replaced with a coconut sugar or something similar.


43 Emily July 8, 2015 at 12:20 pm

When I’ve made this recipe in the past I have found that the cake sticks to the pan and I cannot get it out to frost it (I cooked it in two round cake pans so I could make a double layer cake. I’ve also made cupcakes and they are so sticky and hard to get out). Any suggestions? I’ve always sprayed the pans first. Is this my mistake?


44 Merissa July 8, 2015 at 9:06 pm

What are you using to spray the pans? If you can have dairy I would suggest coating the pan with a bit of butter and a light dusting of flour before putting the batter in. If you can’t have dairy you can get a similar result by using cooking spray on the pan first to coat and then dusting in flour.


45 Mary Leigh August 5, 2015 at 12:18 pm

This is is similar to the recipe I got when my cousin gave me my 1st cookbook when I was in 6th grade. It was called Cookbook for Kids. I made the recipe so much as a teenager. Mine calls for vinegar. I even made it for youth group at church & had an older lady ask me for the recipe, It is very good!


46 Ellen October 1, 2015 at 3:43 pm

I just found your website a couple of weeks ago! I made this last night and it was delicious.I also made your Tried and True Banana Bread and it was a hit. I’m looking forward to learning more about buying in bulk on a budget from your site. Thanks for all the info and yummy recipes!


47 Kathy February 26, 2016 at 4:40 pm

Why no white vinegar in your version?


48 Yvette Chilcott May 8, 2016 at 3:13 pm

I’m sure there are different qualities of Turbinado sugar, the one I can get locally is labelled as sugar and molasses. 🙁 Tastes good though, very crunchy.
ps great cake!!!!


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