Ultra-Moist Wacky Cake: 3 Twists for the Best Depression-Era Chocolate Cake Ever

Preheat the oven to 350°F.

Prepare an 8x8 inch pan by lining it with parchment paper and coating it with vegetable oil.

In a bowl, combine 1 cup of all-purpose flour and 1/2 cup of whole wheat flour.

Add 1 cup of granulated sugar, 1/3 cup of cocoa powder, 1 teaspoon of baking soda, and 1/4 teaspoon of salt to the dry ingredients and stir to combine.

In a separate bowl, mix together 1 cup of water, 1/3 cup of canola oil, 1 tablespoon of apple cider vinegar, and 1/4 cup of dairy-free yogurt.

Pour the wet ingredients into the dry ingredients and mix until just combined, using a whisk to eliminate clumps.

Pour the batter into the prepared pan and place it in the preheated oven.

Bake for about 30 minutes, checking with a toothpick to ensure it comes out clean.

While the cake is baking, prepare the glaze by mixing together 1/4 cup of cocoa powder, 1/4 cup of maple syrup, 2 tablespoons of vegetable oil, and a pinch of salt in a bowl.

If the glaze has clumps, heat it in the microwave for about 30 seconds to help combine the ingredients.

Once the cake is done baking, let it sit for a couple of minutes before pouring the glaze over the top to seal in moisture.

Equipment Needed

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