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Egg-Free Mexican Chocolate Wacky Cake


Updated June 29, 2011

chocolate cupcakes
Jeanette Bradley, licensed to About.com
Wacky cakes are cakes that rise from the chemical reaction of an acid and a base - usually baking soda and vinegar - rather than from eggs. This decadent chocolate cake with chocolate chips is a far cry from the World War II recipes for wacky cake, designed to make the most with rationed ingredients.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 24 cupcakes or 1 layer cake


  • 2 cups whole wheat pastry flour
  • 1 cup white flour
  • 2/3 cup cocoa
  • 1 cup white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 cup canola oil
  • 2 cups milk substitute
  • 1/4 cup distilled white vinegar
  • 1 cup chocolate chips


Preheat oven to 350 degrees.

Grease two 9-inch round cake pans, or line cupcake pans for 2 dozen cupcakes.

Whisk together dry ingredients. Gently whisk in wet ingredients (oil, milk, and vinegar) until the flour is completely moistened. Do not overmix.

Pour or spoon batter into prepared pans. If making cupcakes, fill tins about 2/3 of the way full. Sprinkle chocolate chips on top of batter.

Bake at 350 degrees until toothpick comes out clean. Cupcakes bake for 12-15 minutes, cake layers about 25 minutes.

Cool in pan for 10 minutes, then gently transfer to cooling rack and cool completely before frosting, if desired.

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  6. Mexican Chocolate Wacky Cake - Egg-Free, Dairy-Free Chocolate Cake Recipe

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