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.”
Vanessa Cain says
I haven’t tried because it didn’t say whether to use all purpose or self rising flour!
Roseanne says
I’ve been baking this for years at 375 & top with a homemade Fudge frosting made with 2T Almond Creamer, 2T Plant Based Butter, 1/2c Sugar brought to a boil, stirring constantly. Remove from heat & stir in 1/4c dark chocolate chips & 1/2T vanilla! Beat til spreading consistency. Spread on room temperature cake & chill. Delicious!
Divinia says
What flour do you use? Plain or self raising. Thanks
Joanne says
Is there a way to use a 9×13 pan I have 4 boys in family would doubling work??
Rahill Ismail says
Hi Lalaine
Sorry could you confirm what flour you use ?
I’m in UK and I haven’t made a cake with bicarbonate soda before!
Thank you
Rahill
Rea says
Helllo there, can i use self raising flour and balsamic vinegar instead because only these i have for the moment at home? I would really appreciate your answer, thanks a lot and your blog is 🤩
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 🙁
Pat says
I just wanted to give a little history on this cake. Erma Bombeck, an author and pretty funny lady, had this recipe in a book she wrote called: I hate to Cookbook or something similar to that. I started making this cake back in the early seventies. My exhusband loved this cake and would often ask for it after dinner if I hadn’t made anything sweet for him to end his meal with. Yeah, he was pretty spoiled, my husband of nearly forty years now is much nicer.
Lalaine says
Thank you so much for sharing, Pat. I have a few Erma Bombeck’s books and they’re informative yet fun to read. Husbands are like a lottery, you never know if you have the winning ticket and this speaking as a divorced woman myself. I’ve found my better half and I am glad you have, too. 🙂
Suzy says
Peg Bracken wrote the “I Hate To Cook Book”.