Wacky cake is a wartime dessert designed around rationing. As a result, this chocolate cake contains no milk, butter or eggs. With this version we take the wackiness a step further by spicing it up with cayenne pepper and ginger.

Yield: Serves 6.



  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 1/2 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp ground ginger
  • 1 cup water
  • 1/2 cup canola oil
  • 1 tbsp pure white vinegar
  • 1 tsp vanilla
  • Icing sugar


  1. Preheat oven to 350°F.
  2. Combine flour, sugar, cocoa, cinnamon, baking soda, salt, cayenne pepper and ginger in a medium bowl. Add water, oil, vinegar and vanilla; whisk just until blended. Pour batter into a greased 8 inch square baking pan.
  3. Bake until a cake tester inserted in centre come out clean, about 35 – 40 minutes. Cool in pan on a rack. Just before serving, sift icing sugar over cake. May be frozen for up to 1 month.
Nutritional analysis per serving:

419 calories, 19.2 g fat, 4.2 g protein, 60.7 g carbohydrate, 3 g fibre, 256 mg sodium

*Ingredient not included in nutritional analysis.