Wacky Vegan Cupcake Recipe

Wacky Cupcake


1 1/2 cups flour
1/4 cup organic unbleached sugar
1/2 cup cocoa (optional)
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water at room temperature
1/2 cup organic unbleached sugar
1 tablespoon vinegar
2 teaspoons vanilla
1/2 cup vegetable oil


Place flour, organic unbleached sugar, optional cocoa, soda, and salt in mixer bowl and mix at low speed to blend.
Beat together remaining ingredients with a fork to blend.
Add wet ingredients to dry ingredients and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with vegan margarine and flour.
Fill muffin tins about 1/2 full and bake at 350 degrees for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake.
Perfect with Vegan Fudge Frosting

Wacky cake, also called crazy cake, Joe cake, wowie cake, and WW II cake, is a spongy, cocoa-based cake. […] No eggs, butter or milk are used to make the cake batter. Wacky cake may have been created as the result of rationing during World War II, when milk and eggs were scarce. – Wikipedia