Cockeyed Cake is the only cake recipe you’ll ever need! It’s 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 that 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!
Don’t let the simple steps and 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 pump up the chocolate flavor by adding a teaspoon or so of instant coffee granules to the batter. Optional but highly recommended.
You can enjoy a slice plain or easily take it up a notch with a sprinkling of powdered sugar for a vegan treat (no eggs!). A generous slathering of canned frosting will do the trick if you want something more sinful and indulgent.
Now, if you want to go all out and impress, this lazy ass cake makes a terrific base for tiered masterpieces. Double the recipe, bake in two batches in a round (or square) cake pan, 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.
Storage instructions
- Unfrosted cake– will keep at room temperature for a few days. For longer storage, wrap in plastic film to keep it from drying out and absorbing refrigerator smells, and refrigerate for up to 1 week or freeze for up to 3 months.
- Frosted cake– place in the freezer uncovered for about 10 to 15 minutes until the icing hardens. Wrap with plastic film and refrigerate for up to 1 week or freeze for up to 3 months.
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
- Preheat oven to 350 F.
- 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. Wipe down the sides of any spills.
- Bake in the oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and allow to cool completely before frosting.
Notes
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.”
Shanthini says
Hi there. Just tried this cake tdy! It turned out drier than I liked though… Is there anything I cd add to make it more moist?
Vanessa says
It’s in the oven right now
I put it together before my oven was even ready for it! I love how quickly it was. I just hope it tastes good
Lalaine says
So quick and easy to make, right? You’ll be amazed how chocolatey and tasty it is with so little work!
Gisele says
This sounds really good. I will add this to my recipe file.
Lalaine says
Please do! It’s so easy to make, you’d be surprised how moist and chocolatey it comes out 🙂
Surbhi says
This is amazing!!! I tried it and it turned out fabulous!! Thank you for sharing.
Lalaine says
Thanks for the feedback, Surbhi. I am glad you enjoyed it. 🙂
maria shahriari says
i have red wine vinegar and apple cider ,which can i use ? oh do you have easy one for a chocolate frosting ,im vegan ty
Lalaine says
Hello, Maria! I recommend using regular white vinegar for this recipe. Also, if you want to dress the cake up, sprinkle enough amount of powdered sugar over top, totally elevates it further!
I would definitely include making a vegan chocolate frosting recipe in my list 🙂
Rachel says
I grew up on this cake and we always used apple cider vinegar. I didn’t know there was white vinegar until I had grown up.
naleśniki says
It seems delicious!!!
Lalaine says
It is! 🙂
Fran says
I just made this cake. It was a very last minute decision, as my fiancé’s birthday present arrived too late and I still wanted to make his day special. I literally typed in “easy vegan cake” on Pinterest and this was the first thing that came up. I happened to have all the ingredients at home already, so I started baking! 🙂
This cake is actually the first vegan, more healthy dessert that my 3,5 yo likes, so I’m very happy! Thank you for sharing!
Lalaine says
Isn’t this cake amazing? I was skeptical it would really work without eggs when I first came across the recipe but it definitely prove my doubts wrong 🙂
Ofelia Doqueza says
hi… i’m a fan of your recipes… still learning how to bake good cakes… anyways, thanks for this recipe of yours, made one and my children loved it… i wonder, what mocha frosting recipe would you suggest best with this cake??
hope you answer this… thanks and i’m glad i found your blog!!!!
Lalaine says
Thank you so much, Ofelia. I am glad the kiddos loved the cake. Here is a link to my favorite mocha buttercream frosting http://www.food.com/recipe/the-best-mocha-buttercream-frosting-icing-262883 It’s so good and will go well with the chocolate cake 🙂
Patti Juraso says
I just loved the name: Lazy Ass Cake. Although I did not have all the ingredients nor the right sized pan,. I had to do some rearranging of this recipe and it was still delicious. First, I did not have the right size pan so I used a 9 x 2 round cake pan. It worked just fine. Second, I only had apple cider vinegar which I chose not to use. I also did not use frosting as this recipe can stand on its own. As for the round cake pan, it still only took 30 minutes. Thanks for the wonderful and easy cake recipe. At 10:30 this morning, my husband and I were eating The Lazy Ass Cake. Keep the recipes coming. I just love to bake and share with my family and friends.
Lalaine says
Thank you for the feedback and tips, Patti. I am glad you enjoyed the recipe 🙂
Bklyncowgirl says
I’m wondering how it would be with balsamic vinegar. I think that hint of sweetness and the subtle undertones would be really good. I’ll definitely have to try it both ways. 😉
Lalaine says
I’ve never tried it with balsamic but like you said, the subtle undertones might work well with the chocolate. Please let me know how it turns out 🙂
Susieqt666 says
Thank you for this recipe! I used Bob’s Red Mill 1 to 1 gluten free baking flour and it turned out amazing. It was a hit with the kids.
Lalaine says
You’re welcome, Susie. I am glad the kids enjoyed the cake. This is a favorite in my house and thanks to you, I can make a gluten version so everyone in my family can enjoy it. 🙂
Lisa says
Love an easy cake. Think it would be great with a 7 minute frosting. Thanks for the recipe.
Elizabeth says
Hi,
How can I make a vanilla version of this cake? More vanilla and cut the chocolate?
Thanks!
Angel says
What kind of vinegar to use? Regular clear vinegar or apple cider vinegar? Thank you!
Lalaine says
Hi Angel
I just used regular white distilled vinegar 🙂
Two Red Bowls says
Hahaha with a name like that, I had to investigate — and this looks SO delicious! Bookmarking it for sure. Thanks and glad I came across your blog!
Lalaine says
Yes, Lazy Ass Cake receives more interest than Chocolate Cake with Vanilla Frosting. 🙂
Thanks for the visit and I am glad I found your blog, too.