The holidays can sometimes be a difficult time of year for a lot of people for many reasons. Having lost my father only two years ago to heart disease, December can be challenging for my family and I. It is a constant reminder that another year has passed without him here. We all miss him very much and the holidays never feel the same without his presence, that’s for sure..
This year I wanted to do something special to honour him during our holiday festivities, so I decided to bake his all-time favourite cake called Wacky Cake.
Wacky Cake is a quick, one pan cake that is spongy in texture and cocoa based. It does not contain any eggs, butter or milk in the batter, unlike most desserts. There is speculation around whether or not the Wacky Cake was invented as a result of rationing during World War II, since milk and eggs were scarce.
My Dad grew up enjoying this cake as a child. He would always rave about how delicious this cake was to me. When I was younger, I recall making it for him once from one of my grandma’s old recipes. I remember him loving it and begging me to make it again for him. Considering how easy it was to make and how little ingredients were required to make it, I was surprised at how good the Wacky Cake tasted!
Adjustments To Original Recipe
The version I have created is slightly different from the original recipe. It contains significantly less sugar in comparison. The original recipe called for 1 cup of sugar, but I decided that 1 cup was too much, considering I was planning on making a frosting for the cake. Feel free to use 1 cup though if you are omitting the icing.
A few other adjustments I made to the recipe: I used coconut sugar, instead of white sugar. I love baking with coconut sugar because it is a lot healthier for you than white sugar. I also used coconut oil instead of vegetable oil, and apple cider vinegar instead of white vinegar. Additionally, I added coconut cream to the frosting because I wanted to do something different other than traditional buttercream.
My Dad always loved pecan pie, so I topped the cake with pecans. I wanted to combine his favourite desserts, and this felt like a great way to do so! I feel that he would’ve been very proud of this version, as it is delicious, and takes the original up a few notches!
***I should mention that if you opt out of the Coconut Buttercream Frosting, then this cake is actually a vegan cake!***[
Chocolate Wacky Cake with Coconut Buttercream Frosting
- 1 1/2 cups all-purpose flour
- 1/4 cup cacao powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- 6 tablespoons organic extra virgin liquid coconut oil
- 1 cup warm water
Coconut Buttercream Icing
- 1 cup salted, grass fed butter
- 2 cups powdered sugar
- 1/4 cup coconut cream
- 2-4 tbsp whipping cream
- 1/4 cup pecans, chopped (for topping)
- 2 tbsp maple syrup
- Preheat oven to 375 degrees Fahrenheit. Grease an 8×8 inch baking pan or line with parchment paper.
- Sift the flour, cacao powder, baking soda and salt into the pan. Add the coconut sugar and mix.
- Poke 3 small holes in the mixture using your fingers. Add the vanilla in one hole, the apple cider vinegar in another hole and the coconut oil in the last hole.
- Pour the warm water into the baking pan with all the other ingredients and stir until everything is well incorporated.
- Bake for 35-40 minutes.
- Once done, cool the cake and then serve directly from the pan.
- To make the frosting, place the butter and sugar into a mixing bowl and beat with a hand held mixer until fluffy. It may take about 5 minutes to achieve the texture you want.
- Add the coconut cream and whipping cream and beat until smooth. Set aside.
- Next, place the chopped pecans in a small skillet over med-high heat. Roast the pecans for about 3 minutes then add the maple syrup. Stir until all the pecans are coated. Set aside.
- 10. Once the cake is cooled, spread the frosting over the top of the cake using an angled spatula until the top layer is covered.
- 11. Next, add the maple candied pecans to the top. Sprinkle everywhere until covered.
- 12. Serve & enjoy!