Wacky Cake {The Easiest Chocolate Cake}

Another week — and just thinking of that makes my head spin. Another week in quarantine, in isolation, in this wild time, where being at home is a blessing and taking classes online is the new normal.

I guess last week was my emotional crack. My last blog post shows it. Experiencing this time has made me very reflective and introspective. I constantly think about how I can use this time to self-improve and build a future I desire. I overthink everything. Always. Sometimes I wish I could just sit. No thoughts. Just sit. Stare at the wall. Exist.

That’s not me, though. However, though my constantly racing mind doesn’t quit, I’ve found that I am slowly becoming a less tense person.

When I’m away in Austin, I follow a very strict schedule. Eat then, wake up here, sleep now, complete this assignment soon — my schedule is very rigid. I’ve always been that way, and I never knew that being home would break that rigidness. I mean, of course, everything has changed, but I was still determined to continue my insane schedule.

I remember during my first week of classes online, I somehow managed to follow my firm schedule. However, as time has progressed, I’ve realized that though I love school and I care about my studies — sometimes sitting on the couch watching a documentary with my dad on a Tuesday night makes me the happiest. I know I probably have a report due that week, but I will get it done — eventually. I go on walks with my mom every evening. I baked this cake on a random Wednesday.

I continue to care and prioritize my academics, but I’ve also become more flexible. Life is so short. I’m trying to become less tense and more open-minded.

You’ll probably have to be open-minded, too. This cake doesn’t have eggs, milk, or butter — and that may sound scary, but I guarantee that this cake will rock your world. Sending you all so much love during this time! ❤

Wacky Cake

  • Servings: 10
  • Difficulty: Easy
  • Print


  • 1-1/2 cup all purpose flour (or 1-1/2 + 3 tablespoons of cake flour)
  • 1 cup sugar
  • 1/3 unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/3 canola or vegetable oil
  • 1 teaspoon vinegar (white or apple cider will work)
  • 1 teaspoon vanilla extract
  • 1/3 cup chocolate chips (optional)


  • 1-1/2 cup powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons water (or milk)
  • 2 teaspoons vanilla extract
  • A pinch of salt


  1. Preheat the oven to 350 degrees.
  2. Grease and line a 8 x 8 glass baking dish.
  3. In a bowl, mix together flour, sugar, baking soda, and salt.
  4. Create a large well in the bowl of dry ingredients and pour water, oil, vinegar, and vanilla. Slowly begin to combine ingredients.
  5. Stir in chocolate chips.
  6. Place cake in the oven for 30-35 minutes. Watch the cake, as the baking time can vary — and over baking will lead to a dry cake.
  7. Once cake is baked combine all the frosting ingredients until a smooth base forms. You may have to add more water (one table spoons at a time) to obtain the desired consistency.
  8. Pour frosting over cooled cake and allow cake to sit outside for an hour or more to set.


  • Recipe from here.
  • Store cake outside at room temperature for 3 days or in the fridge for longer (if it will last).

I know this time is full of uncertainty, so I hope baking and sharing some sugar is making your life a little sweeter.

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