Wacky Cake – Chocolate Egg Free Cake Recipe

Looking for a delicious egg free and dairy free cake to make for your family? This simple Chocolate Egg Free Cake Recipe or Wacky Cake is one of our family’s favorites!

Looking for a delicious egg free and dairy free cake to make for your family? This simple Chocolate Wacky Cake Recipe is one of our family's favorites! #wackycake #eggfreecake

Chocolate Egg Free Cake Recipe

Our family has been enjoying this delicious chocolate cake for many years now. It’s our go-to recipe for birthdays and other special occasions! It’s very inexpensive to make because the ingredients are cheap and easy to find. But this cake is so perfectly moist and fluffy. You would never guess that it’s eggless and dairy free!

You can also put this batter into a muffin tin to make cupcakes.

Chocolate Egg Free Cake Recipe

What you need:

  • 3 c. flour
  • 2 c. 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 9×13 pan and bake at 350F for about 35 minutes or until a toothpick comes out clean.

If you need a simple cream cheese frosting for this. You can just mix 8 oz cream cheese, 1 T. cocoa, 2 T. turbinado sugar and a few drops of vanilla. Make sure the cake is cooled off before you frost it.

Some other yummy frosting recipes you could use with this cake recipe are:

Need the printable version for this Chocolate Egg Free Cake Recipe? Grab it below!

Looking for a delicious egg free and dairy free cake to make for your family? This simple Chocolate Egg Free Cake Recipe or Wacky Cake is one of our family's favorites! #eggfreecake #wackycake
5 from 1 vote

Chocolate Egg Free Cake Recipe


  • 3 cups flour
  • 2 c.ups sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons vanilla
  • 2/3 cup oil
  • 2 cups water


  1. 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.

Frugal Gluten Free

You can also make this recipe with All Purpose Gluten Free Flour instead of regular flour! We’ve made it like this many times, in fact, it’s one of the recipes in my gluten free ebook, Frugal Gluten Free. If you are looking for more gluten free baking recipes, I highly recommend checking it out!

Do you have experience with egg free, dairy free baking? Have you tried this recipe?

This Chocolate Egg Free Cake Recipe was originally posted on Little House Living in April 2011. It has been updated as of June 2019.

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Recipe Rating


    1. 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.

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

  2. 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.

    1. 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:)

    2. 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.

      1. 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.

        1. 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.

        2. 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.

  3. 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.

  4. 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!

  5. Pingback: 2012-08-24: Fabulous Friday Finds « surviving the food allergy apocalypse
  6. Pingback: 2012-09-28 Fabulous Friday Finds « surviving the food allergy apocalypse
  7. 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! 🙂

  8. 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!

  9. 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!

    1. Kathleen,
      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.

    1. 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!

  10. 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!

      1. 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.

  11. 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!

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

  13. hi
    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.

    1. 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!

      1. 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!

  14. 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 🙂

  15. 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!

    1. 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.

  16. 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?

    1. 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.

  17. 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!

  18. 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!

  19. 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!!!!

  20. I tried the cake and it was wonderful. I also made the frosting but it was not to my liking, it had a bitter taste. Did i do something wrong like use the wrong sugar or not enough? I used regular sugar.

    1. It’s definitely not a sweet frosting so it’s possible that it may have tasted a little bit our sour from the brand/type of cream cheese used.

  21. The chocolate cake recipe I have used for many years is quite similar but all cake and cookie recipes I use I cut the sugar ingredient in half. Most of them are too sweet. I’m passing on your site to my nieces and friends -via e-mail – I hate face book as so many just seem to use it to pass around pictures of people you don’ know.
    Rose Marie

  22. 5 stars
    Hello Melissa,

    Thank you for sharing this recipe. I made it for the first time last night. It was rich in chocolaty flavor and very moist. I’m especially excited over the moisture content because I used fresh-milled soft white wheat and I’m still trying to figure out baking layer cake-type recipes.

    My question is about using turbinado. I added it to the mixture and stirred it in by hand. I love that I only had to use one bowl. : } My issue is that the sugar/turbinado did’t dissolve and you can feel the grainy texture as you eat the cake. Is it possible that I missed a step or can you suggest a way to resolve this?

    I thought about heating up the water and adding the turbinado to it to dissovle first and allowing it to cool before adding it to the other ingredients.

    Your feedback is greatly appreciated.

    1. You can use any kind of sugar in this recipe…with turbinado you might want to let it sit in the batter for a bit to help it dissolve or you could also grind it first so you don’t have such large pieces in the batter.

      1. Thank you. I will grind it next time. I was excited to see turbinado as an option and wanted to try it since I had some.