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–+ servings
a piece of vegan sheet cake with wacky cake frosting
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Wacky Chocolate Cake

This super moist vegan sheet cake is so easy – its made in the same pan you bake it in! It’s topped with a smooth fudgy buttercream for extra chocolatey-ness.
Course Dessert
Cuisine American
Prep Time 15 minutes
Bake Time 25 minutes
Total Time 40 minutes
Servings 9 slices
Calories 350kcal
Author Gabby

Equipment

Ingredients

Wacky Chocolate Cake

  • 1⅓ cup +1 tbsp all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup cocoa powder
  • ¾ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon white vinegar
  • ⅓ cup canola oil (or other neutral oil)
  • 1 cup hot water

Wacky Cake Frosting (Fudgy Buttercream)

  • ½ cup butter (vegan or regular)
  • ¼ cup vegetable shortening
  • ½ cup cocoa powder
  • 1¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1-1½ tablespoon milk of choice (if needed)
US Customary - Metric

Instructions

Wacky Chocolate Cake

  • Preheat oven to 350F.
  • Lightly spray an 8x8 square baking pan with cooking spray. Add the flour, sugar, cocoa powder, salt, baking soda, and baking powder and mix with a fork until any clumps are gone.
  • With a fork or spoon, make 3 wells in the dry mixture and evenly distribute the oil and vinegar between the them. 
  • Pour the water over the entire mixture and mix with a fork until fully combined, making sure to scoop the corners to get any remaining dry ingredients.
  • Bake for 22-26 minutes or until a toothpick inserted in the middle of the cake comes out clean. Do not over-bake! After 22 minutes, check the cake every 1 minute. If you over-bake, the cake will be dry!
  • Allow the cake to cool completely before frosting.

Wacky Cake Frosting (Fudgy Buttercream)

  • With a standing or electric mixer, whip together the butter and shortening until smooth.
  • Mix in the powdered sugar, then the cocoa powder until well combined.
  • Add in the vanilla, followed by the milk. If the buttercream appears too thick, mix milk in a ½ tablespoon at a time until it reaches the desired consistency. If it’s still too thick, add another ½ tablespoon of milk.
  • Once the cake has cooled completely, spread the icing on the cake using a spatula.
  • It’s ready to eat! Slice smaller pieces if desired. Store leftovers in an airtight container on the counter or in the fridge.

Notes

DOUBLING INSTRUCTIONS: You can easily double this recipe and make it in a 9x13 inch pan. Simply double all ingredient amounts and bake for around 25-35 minutes, or until a toothpick inserted in the middle comes out clean. You can also double the recipe using two 9 inch round cake pans.
STORAGE INSTRUCTIONS: Store the cake in an airtight container or tightly covered at room temperature for up to 4 days. Leftover buttercream can be frozen for up to 2 months in a sealed container.

Nutrition

Calories: 350kcal