Dairy, Egg, & Nut Free Chocolate-Chocolate Chip Cake

I’ve been craving a chocolate cake lately.  My dad’s birthday was yesterday, so I decided it was the perfect excuse to make one.  Nathan doesn’t like chocolate, so I made a Cherrybrook Kitchen Yellow Cake and a small chocolate cake.

It has taken nearly the entire 3 1/2 years that we’ve been dairy, egg, and nut free to find a cake that I like.  I’m a cake girl.  I’ll choose cake hands down over pie unless it’s pecan pie, and even then it depends on who made the pie.  When I found a chocolate Wacky Cake recipe, I thought I’d give it a try.  To my surprise, it’s much better than I had thought it would be.  It came about during the Depression when milk, butter, and eggs were hard to come by, so it has to be good if people are still making it today.  Some recipes I’ve found for Wacky Cake tell you to mix the dry ingredients then make three wells and pour the different liquids in the wells before mixing in the baking dish.  This recipe that I used didn’t do that and it turned out just as yummy as ever.  Enough already, let’s make a cake!

Ingredients (makes an 8×8 or 9×9)

  • 1 1/2 C all-purpose flour
  • 1 C sugar
  • 1/2  tsp salt
  • 1 tsp baking soda
  • 3 T unsweetened baking cocoa
  • 1 C water
  • 1 1/2 T canola oil
  • 1 T white vinegar
  • 1/2 tsp vanilla extract

Preheat your oven to 350 degrees.  Sift your dry ingredients.  I just dump all of mine in my sifter (over my mixing bowl!) and sift them to together all at once.  I get a kick out of sifting and making “snow” come out!

Dry ingredients before sifting

Dry ingredients before sifting

I love how it looks after sifting.  Reminds me of fluffy snow in the wintertime.




Then, mix your wet ingredients.  This is not nearly as exciting.


Next, pour your wet ingredients into your dry ingredients and mix.  I used my hand mixer.  I just wasn’t in the mood to get the BIG KitchenAid out for such a simple cake.  After you’ve mixed up the batter, this is the time to stir in some chocolate chips if you want them through the cake.  Why didn’t I do this?!


Pour your batter into a GREASED 8×8 baking dish.  If you want to eat more cake, just double this recipe for a 9×13.  I’m thinking  you might want to double this cake-it’s soooo tasty after this next step.




I put about 1/4 cup of Enjoy Life Chocolate Chips onto this cake.  After eating it last night…bump this up to 1/2 cup.  Trust me on this one and you won’t regret it 🙂

Bake at 350F for about 15 minutes, then check it.  I honestly can’t remember how long it actually took.  My kids were distracting me quite a bit, but I know I started at 15 minutes cause I didn’t want to ruin this cake.  Test it with a tooth pick or a clean knife.  Adjust baking time to your oven, but don’t over-bake it!


The chocolate chips on this moist cake kinda make it’s own “icing”.  Quite frankly, I wanted to smother this bad boy with a chocolate frosting, but I didn’t have any powdered sugar.  Boo.  I drizzled some melted Pillsbury over it, but it wasn’t that good.  I think that if you doubled the chocolate chips and then dusted it with sifted powdered sugar it would be enough.  With a scoop of ice cream on the side.  And a safe milk.  YUM.

So, that my ladies, is a moist, chocolatey, allergen free chocolate fix.  Perfect for a crowd.  Or yourself.  Either way, enjoy 🙂