Chocolate Wacky Cake: Dairy, Egg & Nut Free (Optional Frosting CONTAINS DAIRY)

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Written By Jon-Luke Ratliff

By Kim Madeiros, Red Sneakers for Oakley Marketing and Office Coordinator

Food! Sometimes called the universal language. Food is memories; great treats and meals are a part of our best life celebrations. Yet for some of us food allergies can create an uncomfortable language barrier of sorts as well as the feeling of missing out on some of the experiences that sharing moments including special foods offer.

Having grown up allergic to dairy, nuts, citrus fruits, tomato, lamb, mushrooms and fish it is rewarding to have an opportunity to offer education and awareness in order to save lives on behalf of Red Sneakers for Oakley. I was lucky to have an amazing and creative Mom who always made sure there was a fun snack and appropriate meal for me, no matter what the occasion. Fortunately thanks to several years of allergy immunizations I can eat pretty much anything except peanuts now!

Today I am sharing a “go to” favorite recipe my Mom often used.  The Wacky Cake recipe is dairy, egg and nut free.  Hope you will try it and enjoy it with your friends and family!  Please send your variations and tips on how you made yours!!

Chocolate Wacky Cake

Preheat oven to 350 degrees Fahrenheit

Ingredients:

  • 1 ½ cups flour

  • 1 cup sugar

  • ¼ cup unsweetened cocoa

  • 1 teaspoon salt

  • 1 tablespoon vinegar

  • 1 teaspoon vanilla extract

  • ⅓ cup vegetable oil

  • 1 teaspoon baking soda

  • 1 cup cold water

OPTIONAL Frosting: CONTAINS DAIRY

  • 2 tablespoons butter

  • 1 package chocolate

  • 1 teaspoon vanilla

  • ¾ cup confectioners sugar

Mix cake ingredients together stirring the cold water in a small amount at a time at the end. Bake for 30-35 minutes. Enjoy!

Jon-Luke Ratliff
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