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The Best Ever Vegan Chocolate Cake ~ this easy one bowl Depression era 'wacky cake' is made without butter or eggs, and yet it's rich, moist, and incredibly delicious!


1 tray

Total time

60 minutes




  • 1½ cups flour (fluff up the flour first, scoop it and then level off)
  • 1 cup sugar
  • 3 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup water
  • 5 tbsp vegetable oil
  • 1 tbs white vinegar
  • 1 tsp vanilla extract
  • coconut frosting
  • 3 tbsp thick coconut milk (skim the top off of a can of full fat coconut milk, or look for coconut cream)
  • 3 cups (maybe more) confectioner's sugar
  • sweetened shredded coconut for garnish


  1. Set oven to 350F
  2. Whisk the cake ingredients together and spread into an 8x8 baking pan. Bake for about 30 minutes until the cake is risen and a toothpick inserted in the center comes out without wet batter clinging to it.
  3. Let the cake cool before frosting.
  4. To make the frosting, beat the sugar gradually into the coconut cream until it is of a spreadable consistency. You may want to add more of the cream, or more sugar as you go. You can add vanilla to the frosting, but I didn't.
  5. Spread the frosting on the cooled cake and immediately top with the shredded coconut.
  6. View the recipe instructions at The View From the Great Island

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