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Slice of Triple Chocolate Wacky Cake with Chocolate-Stuffed Raspberries

Wacky Cake Recipe

Wacky Cake is a great way to make a fudgy chocolate cake without eggs, butter or milk/cream. 
Course Dessert
Cuisine American
Keyword dairy free cake recipe, triple chocolate cake, wacky cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 8
Calories 394kcal
Author Toni Dash


  • 1 ½ cups All Purpose Flour or Gluten-free Flour measure-for-measure flour blend
  • 1 cup Granulated Sugar
  • ½ cup Unsweetened Cocoa (plus 1-2 tablespoons to prepare the pan)
  • ½ teaspoon Kosher Salt
  • 1 teaspoon Baking Soda
  • ¼ cup plus 2 tablespoons Vegetable Oil
  • 1 tablespoon Apple Cider Vinegar
  • 1 teaspoon Vanilla
  • ½ cup Water (room temperature)
  • ½ cup prepared Coffee (room temperature)
  • 1/2 cup plus 1 1/2 cups Mini Semi-Sweet Baking Chips (for allergy-friendly use Enjoy Life Foods Mini Semi-Sweet Baking Chips
  • 1/2 cup Cream, Milk or Rice Milk (allergy-friendly) (For allergy-friendly: Organic Rice Dream Classic)
  • 2 6-ounce cartons fresh Raspberries
  • ½ cup Dark Chocolate Chips (use Enjoy Life Foods for allergy-friendly results)


  • Preheat the oven to 350 degrees F. 

Preparing the Cake Pan

  • Grease a 9-inch round cake pan. Spoon a bit of cocoa into the pan and rotate the pan, tapping it to allow the cocoa to cover all greased surfaces. 
  • Turn the pan upside down and tap on a hard surface (over the kitchen sink is great) to release excess cocoa.

Making the Wacky Cake

  • Sift the flour, sugar, cocoa, salt, baking soda and xanthan gum (if using) into the prepared pan.
  • Make three wells in the flour mixture; one large and two smaller. 
  • Add the oil to the largest well, and the vinegar and vanilla each to the two smaller wells.
  • Pour the water and coffee over the entire mixture. and mix together using a fork or spatula ensuring all the dry ingredients incorporate with the wet ingredients (do not overmix).
  • Mix together using a fork or spatula ensuring all the dry ingredients incorporate with the wet ingredients (do not overmix).
  • Stir in the chocolate chips.
  • Bake for 30-40 minutes until the cake is done (it will begin to pull away from the sides of the pan) a toothpick inserted comes out clean. Allow to cool in the pan on a rack for 15 minutes and then turn out onto the rack to finish cooling completely.
  • Allow to cool in the pan on a rack for 15 minutes and then turn out onto the rack to finish cooling completely.

Making the Chocolate Ganache (refer to Recipe Notes for milk suggestions)

  • While the cake is cooling, make the Chocolate Ganache: in a metal bowl over a medium saucepan of simmering water (do not allow the bottom of the bowl to touch the water) combine the 1 1/2 cups of chocolate semi-sweet chips and the rice milk or dairy milk. 
  • Stir periodically until fully the chocolate is melted then whisk to fully combine (note: this will thicken the ganache and make it glossy). 
  • Remove from heat and place bowl with ganache a larger bowl with ice in it into the refrigerator to cool and thicken; approximately 15 minutes
  • The ganache on the bottom of the bowl will be thicker than the rest; stir and whisk together for an even, thick consistency.

Making the Chocolate Chip Stuffed Raspberries

  • While the ganache is cooling stuff the Raspberries: Insert one dark chocolate chip into each raspberry, pointed side of the morsel facing the inside of the berry (flat side facing out). NOTE: Stuffed berries may be kept in the refrigerator until adding them to the top of the cake.

Finishing the Wacky Cake

  • When the cake is fully cooled, place the cooling rack with the cake on a rimmed baking sheet. 
  • Pour the ganache onto the cake spreading it to cover the top and sides; allowing any excess to drip onto the baking sheet. 
  • Place the chocolate-stuffed raspberries on the ganache. Note: the ganache will be thicker than shown in the photo; photo is to illustrate the cake/rack/pan set up.


Be sure to make divots for the liquid ingredients deep enough that the ingredients do not run together for best results.
Milk options for the Ganache:
  • Rice milk was used to make this a full allergy-friendly recipe
  • The ganache may be made with any milk or heavy cream (the usual) you desire.
  • The amount needed may vary due to the fat and thickness of the type of milk so start with a smaller amount and gauge adding more by the thickness of the ganache.
Flour options:
  • Regular all purpose flour, gluten-free flour or gluten-free measure-for-measure type flour may be used.
Allergy-friendly Chocolate:
I recommend Enjoy Life Foods for allergy-friendly chocolate for this recipe.


Calories: 394kcal | Carbohydrates: 61g | Protein: 5g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 0mg | Sodium: 314mg | Potassium: 266mg | Fiber: 7g | Sugar: 35g | Vitamin A: 10IU | Vitamin C: 7.4mg | Calcium: 72mg | Iron: 2.6mg