Cockeyed Cake A.K.A The Lazy-Ass Cake is the only cake recipe you’ll ever need! It’s so quick and easy, everything gets mixed and baked in the pan. And with no eggs, it’s a delicious vegan treat.
Although already known under many names such as cockeyed, wacky, crazy or depression cake, I am officially rechristening this cake as the LAZY ASS CAKE. It’s so simple to make, it’s almost foolproof!
All the cake needs is a minute or two of whisking, it bakes in the same pan the ingredients are mixed in, and comes out of the oven dark, moist and chocolatey in 30 minutes. No need to grease the baking pan even!
You can enjoy a slice plain or easily take it up a notch with a sprinkling of powdered sugar for a totally vegan treat (no eggs!). If you want something more sinful and indulgent, a generous slathering of canned frosting will do the trick.
Now, if you want to go all out and impress, this lazy ass cake makes a terrific base for tiered masterpieces. Just double the recipe, bake in two batches in round (or square) cake pans and pull it all together with your specialty frosting (mocha flavor, pretty please!) in the middle and chocolate ganache for the outside.
The cake requires so little work, you can focus more on getting it all nice and pretty.
Don’t let the humble ingredients fool you! Soft, fluffy, and with intense chocolate flavor, it’s the only cake recipe you’ll ever need. It’s a winner as is but I am one of those people who can’t leave great things alone. Occasionally, I like to pump up the chocolate flavor by adding a teaspoon or so of instant coffee granules to the batter. Totally optional but highly recommended.
Ingredients
- 1 1/2 cups flour
- 1 cup sugar
- 3 tablespoons cocoa
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup water
- 5 tablespoons oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee granules, optional
- vanilla frosting (store-bought)
Instructions
- In an 8 x 8 baking pan, combine flour, sugar, cocoa powder, baking soda, salt, water, oil, vinegar, vanilla extract and instant coffee, if using.
- Stir together until smooth and blended.
- Bake in a 350 F oven for 30 minutes.
- Remove from oven and allow to cool before frosting.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
rhiannon says
Great cake, so easy to make. Do you have a icing recipe to go with this, to keep the home made momentum going.
Lalaine says
Hi Rhianon,
I am glad you enjoyed the cake. Unfortunately I don’t have a homemade icing recipe on the blog yet, working on it 🙂
Trista says
For the oil do you think i could use olive oil or coconut oil?
Thank you!
Lalaine says
I’ve never tried it with these oils but I don’t see any reason why they wouldn’t work 🙂
Belle says
Made this for my husband and 2yr old.. They loved it! I just replaced the water with fresh milk. For the frosting, I used cream, brown sugar and cocoa.. It complimented the cake really well.. It’s like a chocolate mousse! It’s so easy to make. Thank you for sharing such an amazing recipe.
Lalaine says
Thanks for the feedback, Belle. I am glad the family enjoyed the cake. Will definitely try your frosting recipe. Sounds delicious.
Erica says
Thanks for sharing this recipe! It’s exam season and I decided this morning to treat my fellow housemates. Turned out chocolatey and really light.
Lalaine says
Thanks, Erica! I am glad everyone enjoyed it!
Lidia says
Is it ok to put less baking soda ? Like 1/2 teaspoon, i think i felt a little the taste of it.. otherwise was very nice 🙂
Lalaine says
I haven’t tried it with less baking soda, I am worried it might affect the texture of the cake 🙁